Abstract
Heating whey protein concentrate (WPC) or isolate (WPI) solutions at 63 °C and in the presence of cysteine (CYS) denatured α-lactalbumin. The denaturation of α-lactalbumin was described as a first order reaction, with the rate constant increasing linearly with the log of the CYS concentration. Acidifying the WPC/WPI solutions that were heated in the presence of CYS produced a precipitate of denatured α-lactalbumin and a serum containing the native whey proteins. These precipitates/serums could be separated (centrifugation or ultrafiltration/microfiltration) and dried to produce WPC and WPI powders that were either enriched in β-lactoglobulin/depleted in α-lactalbumin or enriched in denatured α-lactalbumin/depleted in β-lactoglobulin, although the latter was difficult to dry. When added to skim milk before heating and acidification, β-lactoglobulin-enriched WPC markedly increased the stiffness of the acid gels; β-lactoglobulin-enriched WPI slightly increased the stiffness of the gels. The powder enriched in denatured α-lactalbumin decreased the stiffness of the acid gels.
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