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Minimizing Variations in Functionality of Whey Protein Concentrates from Different Sources^*

U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038

Corresponding author: C. I. Onwulata; e-mail: conwulata{at}errc.ars.usda.gov.

Enhancement in processing technology has improved the nutritional and functional properties of whey protein concentrates by increasing the content and quality of the protein, leading to their increased use in different food products. The extent of heat treatment affects the quality of the whey protein concentrate, and wide variation in product quality exists due to the various means of manufacture and from the whey product history from farm to factory. The study was carried out with 6 commercial whey protein concentrates with 80% protein (WPC80) to determine variations in physical properties, particle size and density, and functional properties—solubility, gel strength, foam volume, and stability. Significant differences were observed among all the products for every property compared. Particulate size was the most important determinant of functional characteristics. Larger particulate WPC80 had significantly higher fat content and were less soluble with poor foam stability; but narrowing the particle size distribution through sieving, minimized variations. We determined that sieving all products within the particle size distribution range of 100 to 150 microns minimized variation in physical composition, making functionality uniform. WPC80 from different manufacturers can be made to perform uniformly within a narrow functionality range by reducing the particle size distribution through sieving.

Key Words: whey protein • processing technology

Abbreviation key: WPC80 = whey protein concentrate with 80% protein

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