Abstract
The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-induced dairy gels. Acid-induced gels were produced with non-defatted LWPC, with or without fortification with skimmed milk powder (SMP), by bacterial fermentation and by glucono-δ-lactone (GDL) acidification. The fermented systems (yogurt type acid gels) produced weaker gel structures than the equivalent chemically acidified gels (dessert type acid gels). It was also observed that molecular rearrangement continues during cold storage and that fortification with SMP favoured gelation. Whey-based dairy gels obtained by fermentation or by glucono-δ-lactone acidification presented viscoelastic behaviour, appealing functional and nutritional properties, and their utilization can effectively contribute to the reduction of waste.
Highlights
The specific characteristics of whey proteins such as solubility, ability to form emulsions, foams and gels, favourable nutritional profile and diverse functional properties, make them an ideal ingredient in formulating several food products (Ha & Zemel, 2003; Yadav et al, 2015; Smithers, 2015; Patel, 2015)
Considering the composition of liquid whey protein concentrates (LWPC) and its high protein content, it becomes evident that this material can be used as the main ingredient for the production of several dairy products
Its composition can be tailored according to the characteristics of the intended formulation
Summary
The specific characteristics of whey proteins such as solubility, ability to form emulsions, foams and gels, favourable nutritional profile and diverse functional properties, make them an ideal ingredient in formulating several food products (Ha & Zemel, 2003; Yadav et al, 2015; Smithers, 2015; Patel, 2015). Acid-induced gels are common in the production of a variety of food products such as surimi, mayonnaise and gelatine‐like desserts (Bryant & McClements, 1998) This type of gelation involves heating the protein to form aggregates followed by reduction of the electrostatic repulsion between the aggregates by lowering the pH or by addition of salts that cause interactions which originate the formation of a network structure (Rabiey & Britten, 2009; Faria et al, 2013; Zhang et al, 2014). The pI’s of whey proteins are 5.2 for β-Lg, from pH=4.2 to pH=4.5 for α-La, from pH=4.7 to pH=4.9 for BSA and between pH=5.5 and pH=6.8 for Ig (Bryant & McClements, 1998; Hong & Creamer, 2002)
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