Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels

Marta Henriques1,2*orcid tiny, David Gomes1,2orcid tiny and Carlos Pereira1,2orcid tiny


1Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, PT-3045-601 Coimbra, Portugal
2Research Centre for Natural Resources, Environment and Society (CERNAS), College of Agriculture,
 Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal

Article history:
Received: March 8, 2017
Accepted: July 21, 2017

Key words:
liquid whey protein concentrate, thermally induced gel, water holding capacity, microstructure, rheology

The aim of this work is to study the gelation properties of liquid whey protein concentrates (LWPC) produced by ultrafiltration (UF) as raw material for thermally induced gels intended for food applications. LWPC thermal gelation was performed using different types of LWPC (non-defatted, defatted and diafiltered) of different protein mass fractions and pH. Most of the produced gels showed viscoelastic behaviour. Non-defatted LWPC gave  stronger heat-induced gels with a more cohesive microstructure, a higher water holding capacity and also higher elastic modulus (G’) and viscous modulus (G’’). Gel properties were not improved in products with lower content of non-protein compounds. As expected, the increase in protein mass fraction positively influences protein interactions. However, the pH is responsible for the equilibrium between attraction and repulsion forces in the gel components that influence gel hardness and water holding capacity.

*Corresponding author:  tel3  +351 239 802 940
                                           fax2  +351 239 802 979

We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information