Abstract
The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) were investigated. In this research, citric acid-mediated cross-linking could not only increase the surface hydrophobicity of whey proteins at pH 7.0 and 8.0, but it also improved its emulsifying and foaming properties. The emulsifying activity and foaming ability of WPI reached a maximum under the condition of 1% citric acid and pH 7.0. However, the solubility of WPI-CA gradually decreased with pH and the content of citric acid increased. Therefore, the cross-linking mediated by citric acid under non-acidic aqueous conditions, markedly altered the surface hydrophobicity and enhanced emulsifying and foaming properties of WPI.
Highlights
Whey protein is a general term for various protein components from whey
Compared with untreated whey protein isolate (WPI), the surface hydrophobicity of Citric acid (CA)-treated WPI gradually enhanced with the citric acid, increased from 0% to 1.5% at pH 7.0 and 8.0 (p < 0.05)
WPI-CA conjugates were prepared at a citric acid concentration, under neutral or alkali conditions, at 50 ◦ C for 6 h
Summary
Whey protein is a general term for various protein components from whey. Different processes for protein extraction could produce whey protein products with different protein compositions, such as whey protein concentrate (WPC) and whey protein isolate (WPI) [1,2]. WPI has a high protein content, mainly including bovine serum albumin (BSA), β-lactoglobulin (β-Lg), and α-lactalbumin (α-La). WPI is an important protein ingredient and functional additive in the food industry, due to its good functional properties. Since whey protein molecules have free amino groups and carboxyl groups, it is easy to carry out covalent cross-linking in different ways [3]. The methods of modification include enzyme cross-linking [4], chemical cross-linking [5], etc. WPI is suitably modified to further improve its structure and functional properties to suit some particular food system, which is of great significance for expanding the application of WPI in the food industry, and the effective use of whey. It is becoming a hot spot to further explore safe and non-toxic chemical cross-linking methods
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
