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Exopolysaccharides modify functional properties of whey protein concentrate
G Deep1, A N Hassan, L Metzger
1Dairy Science Department, South Dakota State University, Brookings 57007, USA.
Journal of Dairy Science
|September 4, 2012
Summary
Exopolysaccharides (EPS) from specific bacterial cultures enhance whey protein concentrate (WPC) functionality. These EPS improved WPC solubility, emulsification, and gelling, with cooling further boosting these properties.
Area of Science:
- Food Science and Technology
- Dairy Science
- Microbiology
Background:
- Whey protein concentrate (WPC) is a valuable dairy ingredient.
- Modifying WPC functionality can expand its applications.
- Exopolysaccharides (EPS) are known to influence food matrix properties.
Purpose of the Study:
- To produce WPC with enhanced functionality using EPS-producing bacterial cultures.
- To investigate the impact of different EPS types on WPC properties.
- To evaluate the effect of EPS addition and processing conditions on WPC characteristics.
Main Methods:
- Utilized EPS-producing cultures (Lactococcus lactis ssp. cremoris JFR, Streptococcus thermophilus) and a control.
- Incorporated bacterial cultures into reconstituted whey, followed by pasteurization and ultrafiltration.
- Spray-dried the retentate to produce WPC, analyzing its solubility, denaturation, emulsification, and gelling.
Main Results:
- EPS-containing WPC exhibited higher protein solubility, especially at pH 7.
- EPS addition reduced protein denaturation and improved emulsifying ability.
- Gelling ability of WPC was significantly enhanced by EPS; foam overrun and hydrophobicity were unaffected.
Conclusions:
- EPS significantly modify WPC functionality, with effects varying by EPS type.
- Cooling EPS-containing cultures before addition further improved WPC solubility and gel hardness.
- EPS represent a promising strategy for tailoring WPC functional properties for diverse food applications.
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