Abstract
Whey protein solutions (70 mg mL−1) were subjected to heat and subsequent mechanical treatments at different conditions of temperature (80–90 °C), holding time (0–50 min), pH (4.0–7.0), pressure (10–30 MPa) and number of passes (1–3) through a homogeniser, the resultant products being analysed in terms of particle size [D (v, 0.5)], viscosity (at 100 s−1 shear rate) and aggregation yield. Predicting the final characteristics of the microparticles is of paramount importance to ensure their correct performance in food products. As a result, different microparticulated products, with particle sizes ranging from 1 to 17 µm, viscosities between 4.5 and 65 mPa s and up to 100 % aggregation yield, were produced by taking advantage of the optimisation properties provided by different factorial designs. The reliability of the statistical model was tested, leaDing to acceptable errors, between 4.0 and 27.5 %, for the purposes sought.
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Abbreviations
- WPC:
-
Whey protein concentrate
- MP:
-
Microparticulated protein
- β-Lg:
-
β-Lactoglobulin
- WP:
-
Whey protein
- n :
-
Flow behaviour index
- η :
-
Apparent viscosity
- [P s]:
-
Protein content in the supernatant phase
- [P t]:
-
Total protein content of the initial solution
- T :
-
Test
- pI:
-
Isoelectric point
- P :
-
Product
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Acknowledgments
The authors wish to thank the dairy company CAPSA FOOD which provided part of the products used in this study and other valuable information and IDEPA for the economic support.
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Suárez, A., Fernández, L., Balbarie, P. et al. Predicting the properties of the whey protein microparticles produced by heat and mechanical treatments. Eur Food Res Technol 242, 1211–1220 (2016). https://doi.org/10.1007/s00217-015-2625-5
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DOI: https://doi.org/10.1007/s00217-015-2625-5