Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions

dc.contributor.authorHebishy, Essam
dc.contributor.authorJoubran, Yousef
dc.contributor.authorMurphy, Eoin
dc.contributor.authorO'Mahony, James A.
dc.contributor.funderEnterprise Ireland
dc.date.accessioned2024-02-28T16:06:20Z
dc.date.available2024-02-28T16:06:20Z
dc.date.issued2019
dc.description.abstractThe 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 Ltden
dc.description.sponsorshipEnterprise Ireland (Technology Centres programme Grant Number TC/2014/0016 )en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationHebishy, 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.2018.12.003en
dc.identifier.doihttps://doi.org/10.1016/j.idairyj.2018.12.003
dc.identifier.endpage81
dc.identifier.issn9586946
dc.identifier.journaltitleInternational Dairy Journalen
dc.identifier.startpage71
dc.identifier.urihttps://hdl.handle.net/10468/15594
dc.identifier.volume91
dc.language.isoenen
dc.publisherElsevier Ltden
dc.rights© 2019, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCalcium-binding salts (CBS)en
dc.subjectTrisodium citrate (TSC)en
dc.subjectTripotassium citrate (TPC)en
dc.subjectDisodium hydrogen phosphate (DSHP)en
dc.subjectHeat stabilityen
dc.subjectWhey protein isolate (WPI)en
dc.titleInfluence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersionsen
dc.typeArticle (peer-reviewed)en
Files
Collections