doi: 10.17113/ftb.55.04.17.5248 

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

Marta Henriques^1,2*, David Gomes^1,2 and Carlos Pereira^1,2

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

Summary:
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.

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