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Journal of Dairy Science Vol. 78 No. 2 260-267
© 1995 by American Dairy Science Association ®
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Factors Affecting the Denaturation and Aggregation of Whey Proteins in Heated Whey Protein Concentrate Mixtures

C. M. Hollar 1, N. Parris 1, A. Hsieh 2, and K. D. Cockley 3

1 USDA, Agricultural Research Service, Eastern Regional Research Center, Philadelphia, PA 19118
2 Wyeth Nutritionals Inc., Milton, VT 05468
3 Wyeth-Ayerst International Inc., Philadelphia, PA 19101

Whey protein concentrate (65% protein) mixtures, alone or in the presence of NDM, were heated at 66 and 71°C for up to 120 min to yield 16, 25, and 35% TS to simulate the formulation of a nutritional product. Addition of low heat NDM to a whey protein concentrate mixture to yield 35% TS resulted in 6 and 20% denaturation after 120 min and 27 and 83% in the whey protein concentrate mixture (16% TS) at 66 and 71°C, respectively. The effects of Ca and pH on whey protein denaturation and aggregation (66°C) were also studied. A whey protein concentrate mixture (16% TS) dialyzed against simulated milk ultrafiltrate containing 0 to 9 mM Ca and heated (66°C); the mixture was progressively more denatured and formed less soluble aggregate and more insoluble precipitate as the Ca increased. When the whey protein concentrate mixture (16% TS) was heated (66°C) at increasing pH (5.8 to 7.0), whey protein denaturation and insoluble precipitate increased. The alpha-LA denatured more extensively than ß-LG at 66 and 71°C.

Key Words: denaturation • whey protein concentrate • nonfat dry milk

Submitted on April 4, 1994
Accepted on October 18, 1994




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Copyright © 1995 by the American Dairy Science Association ®.