Protein denaturation and functional properties of Lenient Steam Injection heat treated whey protein concentrate

Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage

“…Dickow et al . () found that a protein gel is formed at higher temperatures than at 75 °C; moreover, protein thiol groups led to the gel formation. Higher heat treatment temperature of the protein solution and gum solution – in addition to protein denaturation – led to space deformation of gum molecules and more availability in side reactions; therefore, the viscosity enhanced with increasing the gum amount (Figure b).…”

“…were in accordance with Otte et al (1999) who reported that heat treatment results in unfolding of whey protein chains, thereby increasing the possibility of bonding between the protein particles. Dickow et al (2012) found that a protein gel is formed at higher temperatures than at 75°C; moreover, protein thiol groups led to the gel formation. Higher heat treatment temperature of the protein solution and gum solutionin addition to protein denaturation led to space deformation of gum molecules and more availability in side reactions; therefore, the viscosity enhanced with increasing the gum amount (Figure 3b).…”

The effect of direct and indirect heat treatment on the attributes of whey protein beverages

“…The reduction in total solids and total protein observed in directly heat-treated dispersions (i.e., steam injection and infusion) is likely the result of dilution, with condensed steam not being completely removed by flash cooling during direct processing. Product dilution, or concentration, during direct heating is common, and has been reported in numerous studies (Dickow et al, 2012a;Dumpler, Wohlschläger, & Kulozik, 2017;Lewis & Heppell, 2000;Murphy et al, 2011;Murphy, Tobin, Roos, & Fenelon, 2013).…”

“…The heat treatment technology employed in dairy beverage production can have a significant impact on the taste, physical stability, and shelf life of the product. Little has been published in relation to the heat treatment of high protein whey solutions using direct heat treatment technology (Dickow et al, 2012a) or the comparison of direct and indirect technologies. The aim of this study was to investigate the impact of direct and indirect heat treatment technology at high temperatures (70 o C/121 o C and 80 o C/135 o C with preheat and final holding time of 30 s and 2 s, respectively) on selected physicochemical characteristics of high protein ready-to-drink whey protein beverages and to determine if either technology produced significantly enhanced product quality.…”

“…In a number of studies direct heat treatment technology led to a reduced level of whey protein denaturation compared with indirect heating for skim milk (Akkerman et al, 2016;Lee et al, 2017;Lyster, Wyeth, Perkin, & Burton, 1971) and whey protein concentrate (Dickow, Kaufmann, Wiking, & Hammershøj, 2012a). However, direct treatments are also reported to result in a greater average particle size and sediment formation compared with indirect systems, due to the reduced area of thermal transfer surfaces in direct systems for deposition of aggregates (Burton, 1968;Datta et al, 2002;Malmgren et al, 2017).…”