Abstract
Abstract Solutions (15% protein) of a whey protein concentrate (WPC) at pH 6.8 or 5.0 were subjected to fast, intermediate or slow freezing at −17 °C and −30 °C, with an unfrozen control held at +4 °C for 24 h. After thawing at 20 °C, selected physicochemical and functional properties were compared; these included solubility index, heat stability, viscosity, gel strength, freezing point, as well as observations by cryomicroscopy. It was concluded that there was no major detrimental effect of the freezing process alone on any of the WPC solutions studied at either pH. Minor changes in viscosity, microstructure and possibly heat gel strength observed at pH 5.0 may indicate that long-term storage at this pH could lead to development of quality defects. To assess whether freezing might be a suitable alternative method for preservation of concentrated whey protein solutions, the effects of frozen storage must be studied further.
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