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Production of a High Gel Strength Whey Protein Concentrate from Cheese Whey

School of Dental Science, The University of Melbourne, Victoria 3000, Australia

Corresponding author: E. C. Reynolds; e-mail e.reynolds{at}unimelb.edu.au.

In order to develop a process for the production of a whey protein concentrate (WPC) with high gel strength and water-holding capacity from cheese whey, we analyzed 10 commercially available WPC with different functional properties. Protein composition and modification were analyzed using electrophoresis, HPLC, and mass spectrometry. The analyses of the WPC revealed that the factors closely associated with gel strength and water-holding capacity were solubility and composition of the protein and the ionic environment. To maintain whey protein solubility, it is necessary to minimize heat exposure of the whey during pretreatment and processing. The presence of the caseinomacropeptide (CMP) in the WPC was found to be detrimental to gel strength and water-holding capacity. All of the commercial WPC that produced high-strength gels exhibited ionic compositions that were consistent with acidic processing to remove divalent cations with subsequent neutralization with sodium hydroxide. We have shown that ultrafiltration/diafiltration of cheese whey, adjusted to pH 2.5, through a membrane with a nominal molecular weight cut-off of 30,000 at 15°C substantially reduced the level of CMP, lactose, and minerals in the whey with retention of the whey proteins. The resulting WPC formed from this process was suitable for the inclusion of sodium polyphosphate to produce superior functional properties in terms of gelation and water-holding capacity.

Key Words: whey protein concentrate • cheese whey • gel strength • caseinomacropeptide

Abbreviation key: CMP = caseinomacropeptide, DF = diafiltration, DTT = dithiothreitol, MALDI-MS = matrix-assisted laser desorption ionization mass spectrometry, MWCO = molecular weight cut-off, TFA = trifluoroacetic acid, WPC = whey protein concentrate