Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate. (January 2021)

• Record Type: Journal Article
• Authors: Shi, Ruijie; Li, Tong; Li, Meng; Munkh-Amgalan, Gantumur; Qayum, Abdul; Bilawal, Akhunzada; Jiang, Zhanmei
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 136(2021)Part 1
• Publication Date: 2021-01
• Subjects: Whey protein isolate -- Citric acid-treated -- Dynamic high-pressure homogenization pretreatment -- Physicochemical and functional characteristics; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110303
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: This study investigated the physicochemical and functional characteristics of citric acid (CA)-treated whey protein isolate (WPI) by dynamic high-pressure homogenization (DHPH) at different pressure levels (0, 25, 50, 75, and 100 MPa, 3 cycles). The number of macromolecular polymers increased in CA-treated WPI with DHPH at 0–100 MPa by the analysis of molecular size distributions. DHPH can reduce the particle size of WPI and CA-treated WPI. Additionally, the content of free sulfhydryl groups and surface hydrophobicity of WPI and CA-treated WPI increased after DHPH treatment ( p < 0.05 ). Also, DHPH promoted gel formation in the CA-treated WPI, with the gel hardness increased by 43.66% after DPHP pretreatment at 100 MPa ( p < 0.05 ). Meanwhile, after DPHP pretreatment at 100 MPa, emulsifying activity index (EAI) of CA-treated WPI and WPI increased by 13.15% and 27.36%, respectively ( p < 0.05 ). Thus, DHPH pretreatment could enhance the degree of crosslinking of the CA-treated WPI and improve its gel and emulsifying properties, broaden the application of WPI in food processing. Highlights: DHPH promoted the production of polymers in CA-treated WPI. Emulsifying ability of CA-treated WPI was enhanced after DHPH pretreatment. DHPH pretreatment increased the gel hardness of CA-treated WPI.