The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation
ABSTRACT: Sweet and, to a lesser extent, acid whey protein ingredients can be used for the formulation of infant nutritional products. Unlike acid whey, sweet whey contains caseinomacropeptide (CMP), a heat-stable peptide liberated from κ-casein during cheese and rennet casein manufacture. Four prot...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030223008202 |
| _version_ | 1827583935017648128 |
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| author | Bernard M. Corrigan James A. O'Mahony Mark A. Fenelon |
| author_facet | Bernard M. Corrigan James A. O'Mahony Mark A. Fenelon |
| author_sort | Bernard M. Corrigan |
| collection | DOAJ |
| description | ABSTRACT: Sweet and, to a lesser extent, acid whey protein ingredients can be used for the formulation of infant nutritional products. Unlike acid whey, sweet whey contains caseinomacropeptide (CMP), a heat-stable peptide liberated from κ-casein during cheese and rennet casein manufacture. Four protein systems—sweet whey (SW) and acid whey (AW), with or without standardization for CMP protein content—were added to skim milk (50/50, wt/wt) and unheated or heated to 85 or 110°C. These 12 samples were assessed for physicochemical stability in the presence of added calcium at pH 6.8. The effect of CMP content on the physicochemical properties of the protein systems was also assessed. Without preheat treatment, mixtures of AW and skim milk (SM) were more heat stable than SW and SM, demonstrating the effect of whey protein type on heat stability. Preheat treatment of the SW in the presence of SM significantly improved the heat stability of the resultant protein systems on subsequent heating. All of the protein systems had significantly lower heat stability with the addition of Ca, although the reduction was significantly smaller for the heated protein systems than the unheated controls. The findings can help identify heating parameters and ingredients for optimizing processing stability and physicochemical characteristics of nutritional beverages such as infant formulations. |
| first_indexed | 2024-03-08T23:13:53Z |
| format | Article |
| id | doaj.art-daea80e0be7b4f1aa49aaa73876ea144 |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-03-08T23:13:53Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-daea80e0be7b4f1aa49aaa73876ea1442023-12-15T07:22:14ZengElsevierJournal of Dairy Science0022-03022023-12-011061282998311The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulationBernard M. Corrigan0James A. O'Mahony1Mark A. Fenelon2Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 TP07Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 TP07; Corresponding authorABSTRACT: Sweet and, to a lesser extent, acid whey protein ingredients can be used for the formulation of infant nutritional products. Unlike acid whey, sweet whey contains caseinomacropeptide (CMP), a heat-stable peptide liberated from κ-casein during cheese and rennet casein manufacture. Four protein systems—sweet whey (SW) and acid whey (AW), with or without standardization for CMP protein content—were added to skim milk (50/50, wt/wt) and unheated or heated to 85 or 110°C. These 12 samples were assessed for physicochemical stability in the presence of added calcium at pH 6.8. The effect of CMP content on the physicochemical properties of the protein systems was also assessed. Without preheat treatment, mixtures of AW and skim milk (SM) were more heat stable than SW and SM, demonstrating the effect of whey protein type on heat stability. Preheat treatment of the SW in the presence of SM significantly improved the heat stability of the resultant protein systems on subsequent heating. All of the protein systems had significantly lower heat stability with the addition of Ca, although the reduction was significantly smaller for the heated protein systems than the unheated controls. The findings can help identify heating parameters and ingredients for optimizing processing stability and physicochemical characteristics of nutritional beverages such as infant formulations.http://www.sciencedirect.com/science/article/pii/S0022030223008202model infant formulawhey proteinaggregationcalcium |
| spellingShingle | Bernard M. Corrigan James A. O'Mahony Mark A. Fenelon The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation Journal of Dairy Science model infant formula whey protein aggregation calcium |
| title | The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation |
| title_full | The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation |
| title_fullStr | The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation |
| title_full_unstemmed | The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation |
| title_short | The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation |
| title_sort | effect of whey source on heat induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation |
| topic | model infant formula whey protein aggregation calcium |
| url | http://www.sciencedirect.com/science/article/pii/S0022030223008202 |
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