Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions
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Date
2019
Authors
Hebishy, Essam
Joubran, Yousef
Murphy, Eoin
O'Mahony, James A.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Ltd
Published Version
Abstract
The effect of the calcium-binding salts (CBS), trisodium citrate (TSC), tripotassium citrate (TPC) and disodium hydrogen phosphate (DSHP) at concentrations of 1–45 mM on the heat stability and fouling of whey protein isolate (WPI) dispersions (3%, w/v, protein) was investigated. The WPI dispersions were assessed for heat stability in an oil bath at 95 °C for 30 min, viscosity changes during simulated high-temperature short-time (HTST) and fouling behaviour using a lab-scale fouling rig. Adding CBS at levels of 5–30 mM for TSC and TPC and 25–35 mM for DSHP improved thermal stability of WPI dispersions by decreasing the ionic calcium (Ca 2+ ) concentration; however, lower or higher concentrations destabilised the systems on heating. Adding CBS improved heat transfer during thermal processing, and resulted in lower viscosity and fouling. This study demonstrates that adding CBS is an effective means of increasing WPI protein stability during HTST thermal processing. © 2019 Elsevier Ltd
Description
Keywords
Calcium-binding salts (CBS) , Trisodium citrate (TSC) , Tripotassium citrate (TPC) , Disodium hydrogen phosphate (DSHP) , Heat stability , Whey protein isolate (WPI)
Citation
Hebishy, E., Joubran, Y., Murphy, E. and O'Mahony, J. A. (2019) 'Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions', International Dairy Journal, 91, pp.71-81. https://doi.org/10.1016/j.idairyj.2018.12.003