Abstract
Abstract The influence of temperature, heating time and pH on the stability of whey protein‐fortified Valencia orange juice was determined by uronic acid content, degree of esterification (DE), % transmission measurements (%T) and capillary electrophoretic analysis of the juice‐protein supernatants. Uronic acid content and charge of pectins showed no significant change in heat‐treated samples with added proteins. The %T decreased with decreasing pH and increasing temperature and heating time for α‐lactalbumin (α‐lac), β‐lactoglobulin (β‐lg) and whey protein isolate (WPI). The lowest transmission values were shown at pH 3.0 and 85C. Capillary electropherograms confirmed more extensive juice‐protein interactions in WPI and β‐lg added juices than in those containing α‐lac, especially at low pH, resulting in more stable juice‐protein mixtures.
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