Caractéristiques rhéologiques et gélification thermique du concentré de protéines de lactosérum

Gault, P.; Mahaut, M.; Korolczuk, J.

doi:10.1051/lait:1990318

Cited by 5 publications

(2 citation statements)

References 18 publications

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“…Increasing pH increased the proportion of residues involved in calcium bridges. lt has been shown that the strength of thermal gels from clarified whey protein concentrates increased with pH increasing from 5 to 9 (Gault et al, 1990). At low pH, the gel strength was essentially explained by non-specifie interactions between protein molecules, while calcium bridges and disulphide bond formation explained gel strength at higher pH (Schmidt et al, 1979).…”

Section: Gelling Propertiesmentioning

confidence: 98%

Characterization of whey protein isolate obtained from milk microfiltration permeate

Britten¹,

Pouliot²

1996

Lait

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Whey protein was concentrated from milk microfiltration permeate or Cheddar cheese whey using batch ultrafiltration and diafiltration. Permeate flux declined more rapidly for milk microfiltrate during concentration, but similar flux profiles were observed on both wheys during diafiltration. Protein contents in concentrates from milk microfiltrate and cheese wheys were respectively 95 and 74% on a dry matter basis, while their fat contents were respectively 0.2 and 15%. Protein solubility of the milk microfiltrate isolate was over 95% between pH 3 and 8, while protein solubility of cheese whey concentrate varied between 75 and 90% over the same pH range. J3-Lactoglobulin in cheese whey concentrate showed ex1ensive structural alteration as evidenced by the low proportion of SH groups in native position. J3-Lactoglobulin structural alteration was less severe in protein isolated from milk microfiltrate, but still significant. Milk microfiltrate protein isolate showed better gelling properties th an cheese whey protein concentrate. Cheese whey protein concentrate did not foam at ail, while stiff and stable foams were produced from milk microfiltrate protein isolate. Gelation and foaming were very sensitive to the ionic environment and were controlled by a balance between the pH and the calcium concentration. Reduction of calcium content in milk microfiltrate protein isolate, using saline solution during diafiltration, had only slight effects of protein functional properties. milk microfiltration / whey protein 1 ultrafiltration / heat set gelation / foaming property Résumé -Caractérisation d'un isolat protéique de lactosérum obtenu à partir d'un perméat de microfiltration de lait. Les protéines d'un perméat de microfiltration de lait et d'un lactosérum de fromage Cheddar ont été concentrées par ultrafiltration en batch suivie d'une dia filtration. La comparaison des flux de microfiltration indique un colmatage plus rapide pendant la concentration du microfiltrat de lait. Les flux de perméation en fin de concentration et pendant la dia filtration étaient toutefois similaires. Les teneurs en protéines des concentrés protéiques de micro filtrat de lait et de lactosérum fromager étaient respectivement de 95 et 74%, alors que les concentrations lipidiques atteignaient respectivement 0,2 et 15,5 %. La solubilité des isolats de microfiltrat de lait était supérieure à 95 % entre pH 3 et 8, alors que la solubilité des concentrés de lactosérum fromager variait de 75 à 90 % sur la même fourchette de pH. La structure native de la J3-lactoglobuline, évaluée par la position du groupement SH libre, était fortement altérée dans le concentré de lactosérum fromager. L'altération structurale de la J3-lactoglobuline était moins importante dans J'isolat de microfiltrat de lait, mais toutefois significative. Les propriétés thermogélifiantes de J'isolat de micro filtrat de lait étaient supérieures à celles du concentré de lactosérum fromager. L'isolat de microfiltrat de lait formait des 256 M Britten, Y Pouliot mousses fermes et stables alo...

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Section: Gelling Propertiesmentioning

confidence: 98%

Characterization of whey protein isolate obtained from milk microfiltration permeate

Britten¹,

Pouliot²

1996

Lait

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“…IT IS EXTREMELY DIFFICULT to remove all residual lipids from whey protein products (Kilara, 1994). Investigators have successfully applied various pretreatments to produce whey protein concentrates with reduced lipid content and improved functional properties (Breslau et al, 1975;Fauquant et al, 1985;Gault et al, 1990;Grindstaff, 1975;Kim et al, 1989;Lehmann and Wasen, 1990;Marshall, 1982;Maubois et al, 1987;Rinn et al, 1990). However, no reports have been published on the effects of lipid class composition on functional properties of whey protein concentrates.…”

Section: Introductionmentioning

confidence: 99%

Foaming and Emulsifying Properties of Whey Protein Concentrates As Affected by Lipid Composition

Vaghela

Kilara

1996

Journal of Food Science

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Freeze-dried WPC, containing 35 and 75% protein were manufactured by pretreating whey with calcium chloride and heat. These and commercial WPC were subjected to proximate analysis and lipid classes, phospholipid classes, free fatty acids (FFA), and monoacylglycerols (MAG) composition were determined. Solubility, thermal, foaming, and emulsifying properties of the WPC were studied. Pretreatment increased calcium and phosphorus contents and decreased the contents of all other minerals. The pretreatment had no effect on solubility, denaturation enthalpy, and onset temperature of denaturation of WPC. These values were comparable to those of commercial WPC. Foaming capacity and emulsion stability were unaffected, but foam stability increased and emulsifying capacity decreased due to pretreatment. Overall, total lipids and lipid class contents of experimental WPC were too low to affect surface properties of WPC.

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Thermal denaturation and heat-induced gelation properties of β-lactoglobulin. Effects of some chemical parameters

Liu¹,

Relkin²,

Launay³

1994

Thermochimica Acta

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Caractéristiques rhéologiques et gélification thermique du concentré de protéines de lactosérum

Cited by 5 publications

References 18 publications

Characterization of whey protein isolate obtained from milk microfiltration permeate

Characterization of whey protein isolate obtained from milk microfiltration permeate

Foaming and Emulsifying Properties of Whey Protein Concentrates As Affected by Lipid Composition

Thermal denaturation and heat-induced gelation properties of β-lactoglobulin. Effects of some chemical parameters

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