EFFECT OF HEAT TREATMENT ON PHYSICAL PROPERTIES OF WHEY PROTEIN BEVERAGES (WPB)
There is a great interest in the production of heat-stable and clear beverages containing high levels of whey proteins. A challenge of incorporating whey proteins in sports beverages is hot-fill treatment (88 °C, 2 min). The objective of this research was to analyze the effects of thermal treatment...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2019-06-01
|
| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201902&vol=2&aid=4916 |
| _version_ | 1819127939014328320 |
|---|---|
| author | ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ |
| author_facet | ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ |
| author_sort | ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ |
| collection | DOAJ |
| description | There is a great interest in the production of heat-stable and clear beverages containing high levels of whey proteins. A challenge of incorporating whey proteins in sports beverages is hot-fill treatment (88 °C, 2 min). The objective of this research was to analyze the effects of thermal treatment on the profile of whey proteins in a whey protein beverage (WPB). WPB were prepared mixing 5 % whey protein with 0.04 % potassium sorbate and 0.5 M phosphoric acid was used to adjust pH to 3.0 and 7.0. The protein particle size and zeta-potential were tested using a spectrophotometer. Finally, the protein profile of beverages containing whey was determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Hot-fill treatment had a negative impact on the physiochemical properties of whey proteins. The formation of protein-protein complexes produced an increase in particle size and absolute zeta potential in WPB formulations at both pH 3.0 and 7.0. |
| first_indexed | 2024-12-22T08:19:53Z |
| format | Article |
| id | doaj.art-7b18a4a9136840aeba8ec1367a6d37db |
| institution | Directory Open Access Journal |
| issn | 1582-540X 1582-540X |
| language | English |
| last_indexed | 2024-12-22T08:19:53Z |
| publishDate | 2019-06-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj.art-7b18a4a9136840aeba8ec1367a6d37db2022-12-21T18:32:47ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2019-06-01202209218EFFECT OF HEAT TREATMENT ON PHYSICAL PROPERTIES OF WHEY PROTEIN BEVERAGES (WPB)ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ0ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ1 Universidad del Atlántico, Facultad de Ingeniería, Departamento de Ingeniería química, (Bloque H), 080007 Puerto Colombia, Colombia Universidad del Atlántico, Facultad de Ingeniería, Departamento de Ingeniería química, (Bloque H), 080007 Puerto Colombia, ColombiaThere is a great interest in the production of heat-stable and clear beverages containing high levels of whey proteins. A challenge of incorporating whey proteins in sports beverages is hot-fill treatment (88 °C, 2 min). The objective of this research was to analyze the effects of thermal treatment on the profile of whey proteins in a whey protein beverage (WPB). WPB were prepared mixing 5 % whey protein with 0.04 % potassium sorbate and 0.5 M phosphoric acid was used to adjust pH to 3.0 and 7.0. The protein particle size and zeta-potential were tested using a spectrophotometer. Finally, the protein profile of beverages containing whey was determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Hot-fill treatment had a negative impact on the physiochemical properties of whey proteins. The formation of protein-protein complexes produced an increase in particle size and absolute zeta potential in WPB formulations at both pH 3.0 and 7.0.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201902&vol=2&aid=4916hot-fill treatmentparticle propertiesprotein profileSDS-PAGEsport beverage |
| spellingShingle | ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ ANIBAL J. BARRIOS QUANT *, ALBERTO R. ALBIS, JOSE A. PEREZ EFFECT OF HEAT TREATMENT ON PHYSICAL PROPERTIES OF WHEY PROTEIN BEVERAGES (WPB) Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry hot-fill treatment particle properties protein profile SDS-PAGE sport beverage |
| title | EFFECT OF HEAT TREATMENT ON PHYSICAL PROPERTIES OF WHEY PROTEIN BEVERAGES (WPB) |
| title_full | EFFECT OF HEAT TREATMENT ON PHYSICAL PROPERTIES OF WHEY PROTEIN BEVERAGES (WPB) |
| title_fullStr | EFFECT OF HEAT TREATMENT ON PHYSICAL PROPERTIES OF WHEY PROTEIN BEVERAGES (WPB) |
| title_full_unstemmed | EFFECT OF HEAT TREATMENT ON PHYSICAL PROPERTIES OF WHEY PROTEIN BEVERAGES (WPB) |
| title_short | EFFECT OF HEAT TREATMENT ON PHYSICAL PROPERTIES OF WHEY PROTEIN BEVERAGES (WPB) |
| title_sort | effect of heat treatment on physical properties of whey protein beverages wpb |
| topic | hot-fill treatment particle properties protein profile SDS-PAGE sport beverage |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201902&vol=2&aid=4916 |
| work_keys_str_mv | AT anibaljbarriosquantalbertoralbisjoseaperez effectofheattreatmentonphysicalpropertiesofwheyproteinbeverageswpb AT anibaljbarriosquantalbertoralbisjoseaperez effectofheattreatmentonphysicalpropertiesofwheyproteinbeverageswpb |