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Minimizing variations in functionality of whey protein concentrates from different sources
C I Onwulata1, R P Konstance, P M Tomasula
1U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. conwulata@errc.ars.usda.gov
Journal of Dairy Science
|June 19, 2004
Summary
Whey protein concentrate (WPC80) functionality varies significantly due to particle size. Sieving WPC80 to a narrow particle size distribution (100-150 microns) ensures uniform physical and functional properties for consistent food product development.
Area of Science:
- Food Science and Technology
- Dairy Science
- Protein Chemistry
Background:
- Processing advancements have enhanced whey protein concentrate (WPC) quality, increasing its use in food products.
- Variations in WPC quality arise from manufacturing processes and raw material history.
- Heat treatment significantly impacts WPC quality and functional attributes.
Purpose of the Study:
- To investigate variations in physical and functional properties of commercial 80% whey protein concentrates (WPC80).
- To identify key determinants of WPC80 functionality.
- To establish a method for standardizing WPC80 performance.
Main Methods:
- Analysis of physical properties (particle size, density) and functional properties (solubility, gel strength, foam volume, stability) of six commercial WPC80 samples.
- Correlation analysis between physical characteristics and functional performance.
- Evaluation of particle size reduction via sieving to narrow distribution (100-150 microns) and its effect on uniformity.
Main Results:
- Significant differences in all measured physical and functional properties were observed among commercial WPC80 products.
- Particle size was identified as the primary factor influencing WPC80 functionality.
- Larger particles correlated with higher fat content, lower solubility, and poorer foam stability.
Conclusions:
- Reducing particle size distribution through sieving to a range of 100-150 microns effectively minimizes variations in WPC80 physical composition.
- Standardizing particle size through sieving leads to uniform functional performance across WPC80 from different manufacturers.
- Sieving is a viable method to ensure consistent WPC80 functionality for food applications.