Properties of partially denatured whey protein products 2: Solution flow properties

Zhuo Zhang; Valeria Arrighi; Lydia Johanna Campbell; Julien Lonchamp; Stephen Robert Euston

Properties of partially denatured whey protein products 2: Solution flow properties

Zhuo Zhang, Valeria Arrighi, Lydia Johanna Campbell, Julien Lonchamp, Stephen Robert Euston

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Abstract

Partial denaturation of whey protein concentrates has been used to make protein powders with differing viscosity properties. PDWPC particles have been manufactured to have a range of aggregate sizes (3.3 -17 μm) and structures (compact particle gel to open fibrillar gel). In solution the PDWPC samples show complex viscosity behaviour dependant on the size and morphology of the PDWPC aggregate particles. For the same protein content the compact particles have a lower viscosity than open, fibrillar particles. The viscosity also appears to depend on the surface structure of the particles, with particles of a similar size, but having a rougher surface giving higher viscosity than similar smooth particles. The viscosity of the WPC, MPWPC and PDWPC solutions are explained in terms of the postulated interactions between the protein aggregates in solution.

Original language	English
Pages (from-to)	218–226
Journal	Food Hydrocolloids
Volume	56
Early online date	22 Dec 2015
Publication status	Published - May 2016

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title = "Properties of partially denatured whey protein products 2: Solution flow properties",

abstract = "Partial denaturation of whey protein concentrates has been used to make protein powders with differing viscosity properties. PDWPC particles have been manufactured to have a range of aggregate sizes (3.3 -17 μm) and structures (compact particle gel to open fibrillar gel). In solution the PDWPC samples show complex viscosity behaviour dependant on the size and morphology of the PDWPC aggregate particles. For the same protein content the compact particles have a lower viscosity than open, fibrillar particles. The viscosity also appears to depend on the surface structure of the particles, with particles of a similar size, but having a rougher surface giving higher viscosity than similar smooth particles. The viscosity of the WPC, MPWPC and PDWPC solutions are explained in terms of the postulated interactions between the protein aggregates in solution.",

author = "Zhuo Zhang and Valeria Arrighi and Campbell, {Lydia Johanna} and Julien Lonchamp and Euston, {Stephen Robert}",

note = "{"}SRE acknowledges the Heriot-Watt University Life Science-Physical Science Interface Theme for the award of a PhD Scholarship to Zhuo Zhang and the Engineering & Physical Sciences Research Council for grant No. EP/J501682/1.{"}",

year = "2016",

month = may,

language = "English",

volume = "56",

pages = "218–226",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

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TY - JOUR

T1 - Properties of partially denatured whey protein products 2: Solution flow properties

AU - Zhang, Zhuo

AU - Arrighi, Valeria

AU - Campbell, Lydia Johanna

AU - Lonchamp, Julien

AU - Euston, Stephen Robert

N1 - "SRE acknowledges the Heriot-Watt University Life Science-Physical Science Interface Theme for the award of a PhD Scholarship to Zhuo Zhang and the Engineering & Physical Sciences Research Council for grant No. EP/J501682/1."

PY - 2016/5

Y1 - 2016/5

N2 - Partial denaturation of whey protein concentrates has been used to make protein powders with differing viscosity properties. PDWPC particles have been manufactured to have a range of aggregate sizes (3.3 -17 μm) and structures (compact particle gel to open fibrillar gel). In solution the PDWPC samples show complex viscosity behaviour dependant on the size and morphology of the PDWPC aggregate particles. For the same protein content the compact particles have a lower viscosity than open, fibrillar particles. The viscosity also appears to depend on the surface structure of the particles, with particles of a similar size, but having a rougher surface giving higher viscosity than similar smooth particles. The viscosity of the WPC, MPWPC and PDWPC solutions are explained in terms of the postulated interactions between the protein aggregates in solution.

AB - Partial denaturation of whey protein concentrates has been used to make protein powders with differing viscosity properties. PDWPC particles have been manufactured to have a range of aggregate sizes (3.3 -17 μm) and structures (compact particle gel to open fibrillar gel). In solution the PDWPC samples show complex viscosity behaviour dependant on the size and morphology of the PDWPC aggregate particles. For the same protein content the compact particles have a lower viscosity than open, fibrillar particles. The viscosity also appears to depend on the surface structure of the particles, with particles of a similar size, but having a rougher surface giving higher viscosity than similar smooth particles. The viscosity of the WPC, MPWPC and PDWPC solutions are explained in terms of the postulated interactions between the protein aggregates in solution.

M3 - Article

SN - 0268-005X

VL - 56

SP - 218

EP - 226

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Properties of partially denatured whey protein products 2: Solution flow properties

Abstract

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