Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels

• Main Authors: Marta Henriques, David Gomes, Carlos Pereira
• Format: Article
• Language: English
• Published: University of Zagreb 2017-01-01
• Series: Food Technology and Biotechnology
• Subjects: liquid whey protein concentrate; thermally induced gel; water holding capacity; microstructure; rheology
• Online Access: http://hrcak.srce.hr/file/283727
• ISSN: 1330-9862; 1334-2606

The aim of this work is to study the gelation properties of liquid whey protein concentrates (LWPC) produced by ultrafiltration (UF) as raw material for thermally induced gels intended for food applications. LWPC thermal gelation was performed using different types of LWPC (non-defatted, defatted and diafiltered) of different protein mass fractions and pH. Most of the produced gels showed viscoelastic behaviour. Non-defatted LWPC gave stronger heat-induced gels with a more cohesive microstructure, a higher water holding capacity and also higher elastic modulus (G’) and viscous modulus (G’’). Gel properties were not improved in products with lower content of non-protein compounds. As expected, the increase in protein mass fraction positively influences protein interactions. However, the pH is responsible for the equilibrium between attraction and repulsion forces in the gel components that influence gel hardness and water holding capacity.