Enhanced functionalities of whey proteins treated with supercritical carbon dioxide

The functionality of whey proteins can be modified by many approaches; for example, via complexation with carbohydrates, enzymatic cross-linking, or hydrolysis, and the objective of this work was to research the effects of supercritical carbon dioxide (scCO(2)) treatments on the functionalities of commercial whey protein products including whey protein isolates (WPI) and whey protein concentrates (WPC). The WPI and WPC powders and a 10% (wt/vol) WPI solution were treated with scCO(2). The WPI solution was treated at 40 degrees C and 10 MPa for 1 h, whereas WPI and WPC powders were treated with scCO(2) at 65 degrees C and 10 or 30 MPa for 1 h. Dynamic rheological tests were used to characterize gelation properties before and after processing. Compared with the unprocessed samples and samples processed with N(2) under similar conditions, scCO(2)-treated WPI, whether dispersed in water or in the powder form during treatments, formed a gel with increased strength. The improvement in gelling properties was more significant for the scCO(2)-treated WPC. In addition, the scCO(2)-processed WPI and WPC powders appeared to be fine and free-flowing, in contrast to the clumps in the unprocessed samples. Proximate compositional and surface hydrophobicity analyses indicated that both compositional and structural changes may have contributed to enhanced whey protein functionalities. The results suggest that functionalities of whey proteins can be improved by scCO(2) treatment to produce novel ingredients.