Modification of Heat Coagulated Whey Protein Concentrates by Succinylation

Abstract

Heat coagulated cheese whey protein concentrate was modified by reaction with succinic anhydride at pH 8 followed by isoelectric precipitation, neutralization, and freeze drying. All functional properties except whippability were improved. Succinylated whey protein concentrate dispersed readily as highly swollen particles with high viscosity. It can absorb 11 to 13 times and 2 to 3 times its weight of water and fat. It has high emulsifying capacity and can form stable emulsions at 1% usage. Gel filtration indicates extensive unfolding of the protein after succinylation. Except for a slight decrease in lysine, the amino acid composition was unaltered. Succinylation increased the protein content of the whey protein concentrate with little loss in biological value and yield. Possible application of the succinylated product would be in products which require high water and fat absorption capacities, viscosity, and emulsifying properties such as baked goods, processed meats, and dairy analogs.