Calcium effects on the functionality of a modified whey protein ingredient

Area of Science:

• Food Science and Technology
• Protein Chemistry
• Material Science

Background:

• Modified whey protein concentrate (mWPC) is a functional ingredient derived from whey processing.
• Understanding the impact of mineral supplementation on mWPC properties is crucial for food applications.

Purpose of the Study:

• To investigate the effects of supplemental calcium on the functional properties of mWPC.
• To characterize the changes in rheological, structural, and water-binding properties of mWPC with added calcium.

Main Methods:

• mWPC was prepared via acidification, heat treatment, gelation, and spray drying.
• Rheological assessments (power law, viscoelasticity), SDS-PAGE, water-holding capacity, differential scanning calorimetry, and scanning electron microscopy were employed.

Main Results:

• mWPC with added calcium (mWPC-Ca2+) exhibited increased thickening capacity, especially at refrigeration temperatures.
• Enhanced water-holding capacity and a 2-fold increase in bound water were observed in mWPC-Ca2+.
• Scanning electron microscopy revealed larger, spherical structures in mWPC-Ca2+ due to increased surface tension from higher salt content.

Conclusions:

• Supplemental calcium significantly modifies the functional properties of mWPC.
• These modifications, including improved thickening and water binding, offer distinct advantages for whey ingredients in cold food systems.