Hydrogen Peroxide Alteration of Whey Proteins in Whey and Concentrated Whey Systems

Cooney, Cornelius M.; Morr, C.V.

doi:10.3168/jds.s0022-0302(72)85537-1

Cited by 13 publications

(10 citation statements)

References 8 publications

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“…Reaction temperature during bleaching can affect whey protein denaturation. Cooney and Morr (1972) demonstrated 4% protein denaturation when whey was treated with 1% (10,000 ppm) hydrogen peroxide for 24 h at 25°C, whereas 28% protein denaturation was achieved by treating whey for 6 h at 50°C. It should be noted that the hydrogen peroxide concentration range used in this study was above the legal limit for hydrogen peroxide usage.…”

Section: Hydrogen Peroxidementioning

confidence: 98%

“…Depending on the concentration, temperature, reaction time, and pH, bleaching with hydrogen peroxide may alter the functionality of total and individual whey proteins (Cooney and Morr, 1972;Munyua, 1975). Unfortunately, the 2 prominent, albeit dated, studies (Cooney and Morr, 1972;Munyua, 1975) on the functional properties of whey protein bleached with hydrogen peroxide dealt with concentrations above the legal limit. Because these studies used a level above the legal maximum, the effects documented in those studies may not be representative of the effects of hydrogen peroxide used at lower levels.…”

Section: Hydrogen Peroxidementioning

confidence: 99%

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Invited review: Annatto usage and bleaching in dairy foods

Kang

Campbell

Bastian³

et al. 2010

Journal of Dairy Science

103

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Annatto is a yellow/orange colorant that is widely used in the food industry, particularly in the dairy industry. Annatto, consisting of the carotenoids bixin and norbixin, is most commonly added to produce orange cheese, such as Cheddar, to achieve a consistent color over seasonal changes. This colorant is not all retained in the cheese, and thus a percentage remains in the whey, which is highly undesirable. As a result, whey is often bleached. Hydrogen peroxide and benzoyl peroxide are the 2 bleaching agents currently approved for bleaching whey in the United States. Recent studies have highlighted the negative effect of bleaching on whey flavor while concurrently there is a dearth of current studies on bleaching conditions and efficacy. Recent international mandates have placed additional concern on the use of benzoyl peroxide as a bleaching agent. This review discusses the advantages, disadvantages, regulatory concerns, flavor implications, and optimal usage conditions of 2 widely used bleaching agents, hydrogen peroxide and benzoyl peroxide, as well as a few alternative methods including lipoxygenase, peroxidase, and lactoperoxidase systems.

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Section: Hydrogen Peroxidementioning

confidence: 98%

Section: Hydrogen Peroxidementioning

confidence: 99%

Invited review: Annatto usage and bleaching in dairy foods

Kang

Campbell

Bastian³

et al. 2010

Journal of Dairy Science

103

View full text Add to dashboard Cite

show abstract

“…However, descriptive analysis and volatile compound testing were not conducted and only whey powder was evaluated, not WPC. Hydrogen peroxide research relating to whey has been principally concerned with antimicrobial effects and protein functionality (Jasewicz and Porges, 1959;Grindrod and Nickerson, 1967;Cooney and Morr, 1972). Additionally, BPO has been researched primarily relating to its effect on cheese curd (Washam et al, 1974) and its effect on cheese milk (Kuramoto and Jezeski, 1954) rather than its effect on whey.…”

Section: Introductionmentioning

confidence: 99%

The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate

Croissant

Kang

Campbell

et al. 2009

Journal of Dairy Science

100

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The increasing use and demand for whey protein as an ingredient requires a bland-tasting, neutral-colored final product. The bleaching of colored Cheddar whey is necessary to achieve this goal. Currently, hydrogen peroxide (HP) and benzoyl peroxide (BPO) are utilized for bleaching liquid whey before spray drying. There is no current information on the effect of the bleaching process on the flavor of spray-dried whey protein concentrate (WPC). The objective of this study was to characterize the effect of bleaching on the flavor of liquid and spray-dried Cheddar whey. Cheddar cheeses colored with water-soluble annatto were manufactured in duplicate. Four bleaching treatments (HP, 250 and 500 mg/kg and BPO, 10 and 20 mg/kg) were applied to liquid whey for 1.5 h at 60 degrees C followed by cooling to 5 degrees C. A control whey with no bleach was also evaluated. Flavor of the liquid wheys was evaluated by sensory and instrumental volatile analysis. One HP treatment and one BPO treatment were subsequently selected and incorporated into liquid whey along with an unbleached control that was processed into spray-dried WPC. These trials were conducted in triplicate. The WPC were evaluated by sensory and instrumental analyses as well as color and proximate analyses. The HP-bleached liquid whey and WPC contained higher concentrations of oxidation reaction products, including the compounds heptanal, hexanal, octanal, and nonanal, compared with unbleached or BPO-bleached liquid whey or WPC. The HP products were higher in overall oxidation products compared with BPO samples. The HP liquid whey and WPC were higher in fatty and cardboard flavors compared with the control or BPO samples. Hunter CIE Lab color values (L*, a*, b*) of WPC powders were distinct on all 3 color scale parameters, with HP-bleached WPC having the highest L* values. Hydrogen peroxide resulted in a whiter WPC and higher off-flavor intensities; however, there was no difference in norbixin recovery between HP and BPO. These results indicate that the bleaching of liquid whey may affect the flavor of WPC and that the type of bleaching agent used may affect WPC flavor.

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“…Since H202 has been established as an antimicrobial agent in milk processing and as a bleaching agent for fish protein, its effects on nutritive values of these proteins have been examined (6)(7)(8)(9)(10). Depending on concentrations and periods of exposure, H2 02 generally decreases nutritive values, but not necessarily digestibilities, of the proteins by oxidizing certain amino acids, particularly sulfur-containing amino acids (for a review see reference 11).…”

Section: Resultsmentioning

confidence: 99%