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Viscous Properties of Microparticulated Dairy Proteins and Sucrose¹

U.S. Department of Agriculture, ARS, Eastern Regional Research Center,600 E. Mermaid Lane, Wyndmoor, PA 19038

Corresponding author:
C. I. Onwulata; e-mail:
Conulata{at}arserrc.gov.

Slurries of whey protein concentrate (WPC) or sodium caseinate (Na-CN) mixed with sucrose (36% T.S.) were subjected to microparticulation by a high shear homogenizer operated at 27,000 rpm for 2, 4, and 6 min to facilitate gel formation. After microparticulation treatment, the milk protein and sucrose slurries were evaporated at 85°C for 60 min under a partial vacuum (20 to 45 mm of Hg) to form composite gels. Particle sizes and viscoelastic properties were determined before microparticulation treatment. Microparticulation reduced the particle size of WPC-sucrose slurries from an average size of 330 to 188 nm after 4 min and NaCN-sucrose slurries from 270 to 35 nm after 2 min. The WPC-sucrose composites were gel-like, but NaCN-sucrose composites did not gel. Viscoelastic properties of heated WPC-sucrose composites were liquid-like, exhibiting significant reduction in storage modulus and complex viscosity. Microparticulation reduced particle sizes, which resulted in softer gels as time of shearing increased.

Key Words: gel • microparticulation • viscoelasticity

Abbreviation key: WPC = whey protein concentrate, NaCN = sodium caseinate