Foaming and emulsifying properties of whey protein concentrates as affected by lipid composition

M. N. Vaghela, Arun Kilara

Research output: Contribution to journalArticlepeer-review

27 Scopus citations

Abstract

Freeze-dried WPC, containing 35 and 75% protein were manufactured by pretreating whey with calcium chloride and heat. These and commercial WPC were subjected to proximate analysis and lipid classes, phospholipid classes, free fatty acids (FFA), and monoacylglycerols (MAG) composition were determined. Solubility, thermal, foaming, and emulsifying properties of the WPC were studied. Pretreatment increased calcium and phosphorus contents and decreased the contents of all other minerals. The pretreatment had no effect on solubility, denaturation enthalpy, and onset temperature of denaturation of WPC. These values were comparable to those of commercial WPC. Foaming capacity and emulsion stability were unaffected, but foam stability increased and emulsifying capacity decreased due to pretreatment. Overall, total lipids and lipid class contents of experimental WPC were too low to affect surface properties of WPC.

Original languageEnglish (US)
Pages (from-to)275-280
Number of pages6
JournalJournal of Food Science
Volume61
Issue number2
DOIs
StatePublished - Jan 1 1996

All Science Journal Classification (ASJC) codes

  • Food Science

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