Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

The Effects of Heating on the Physicochemical and Functional Properties of Acid Whey Compared to Sweet Whey

  • Shon, Jin-Han (Department of Food Science and Technology, Chonnam National University) ;
  • Lee, Sun-Hye (Department of Food Science and Nutrition, Seoul National University) ;
  • Lee, Fan-Zhu (Department of Food Science and Engineering, Yanbian University) ;
  • Lee, Byung-Doo (Department of Food Science and Technology, Chonnam National University) ;
  • Eun, Jong-Ban (Department of Food Science and Technology, Chonnam National University)
  • Published : 2007.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, we investigated the effects of heating ($80^{\circ}C$, 30 min) on the physicochemical and functional attributes of acid (cottage) and sweet (Edam and Cheddar) whey powders. The water holding capacity (WHC) of the whey powders was not affected by heating or pH value. The heated Cheddar whey powder had a significantly lower (p<0.05) WHC than that of the other wheys. Heating detrimentally impacted the emulsifying and foaming properties, On the other hand, heating significantly enhanced the heat stabilities (HS) of all powders, This was best demonstrated at the acidic pH values of 3.0 and 4.5, where the HS increased by 57 and 53, 181 and 167, and 31 and 48%, for the cottage, Edam, and Cheddar, respectively. Overall, this data provides useful insights into the manufacture of pasteurization and retort-stable whey powders.

Keywords

References

  1. Kinsella JE, Whitehead DM. Proteins in whey: Chemical, physical, and functional properties. Adv. Food Nutr. Res. 33: 343-438 (1989) https://doi.org/10.1016/S1043-4526(08)60130-8
  2. USDA. Dairy Yearbook (89032). Economic Research Service, US Department of Agronomy, Washington, DC, USA (2005)
  3. Davis JG. The whey problem. Milk Trade Gazette 12: 4 (1941)
  4. Mawson AJ. Bioconversions for whey utilization and waste abatement. Bioresource Technol. 47: 195-203 (1994) https://doi.org/10.1016/0960-8524(94)90180-5
  5. Morr CV. Improving the texture and functionality of whey protein concentrate. Food Technol.-Chicago 46: 110-113 (1992)
  6. Ji T, Haque ZU. Cheddar whey processing methods and source: 1. Effect on composition and functional properties of whey protein concentrate. Int. J. Food Sci. Tech. 38: 453-461 (2003) https://doi.org/10.1046/j.1365-2621.2003.00704.x
  7. Haque ZU, Ji T. Cheddar whey processing methods and source: 2. Effect on non-fat ice cream and yogurt quality. Int. J. Food Sci. Tech. 38: 463-473 (2003) https://doi.org/10.1046/j.1365-2621.2003.00705.x
  8. Haque ZU. Importance of peptides for food protein functionality. p. 159. In: Food Polymers, Gels, and Colloids. Dickinson E (ed). Royal Society of Chemistry, London, UK (1991)
  9. Haque ZU. Influence of milk peptides in determining the functionality of milk proteins: A review. J. Dairy Sci. 76: 311-320 (1993) https://doi.org/10.3168/jds.S0022-0302(93)77352-X
  10. Haque ZU, Antilla P. Milk peptides: Effect on the enzymatic hydrolysis of sodium caseinate. Agr. Sci. Finland 2: 371-377 (1993)
  11. Lombardi P, Avollone L, D'Angelo A, Mor T, Bogin E. Buffalo-milk enzyme levels, their sensitivity to heat inactivation, and their possible use as markers for pasteurization. J. Food Protect. 63: 970- 973 (2000) https://doi.org/10.4315/0362-028X-63.7.970
  12. Zehetner G, Bareuther C, Henle T, Klostermeyer H. Inactivation of endogenous enzymes during heat treatment of milk. Neth. Milk. Dairy J. 50: 215-226 (1996)
  13. Hubert ES, Cambell JN, Blankenagel G, Gebre-Egziabher A. Extended storage of raw milk. II. The role of thermization. Can. Inst. F. Sci. Tec. J. 18: 302-305 (1985) https://doi.org/10.1016/S0315-5463(85)71962-1
  14. Cayot P, Lorinet D. Structure-function relationship in whey proteins. Food Sci. Technol. 80: 225-256 (1997)
  15. Woo GJ, Lee HJ. Characteristics of protein denaturation of milk and reconstituted milk after different heat treatments. Food Sci. Biotechnol. 3: 6-9 (1994)
  16. Walstra P, De Roos AL. Proteins at air-water and oil-water interfaces: Static and dynamic aspects. Food Rev. Int. 9: 503-525 (1993) https://doi.org/10.1080/87559129309540976
  17. Choi M, Pyun YR, Hwang JK. Effect of amino-carbonyl reaction on emulsion properties of whey protein concentrate and pectin mixtures. Food Sci. Biotechnol. 8: 377-380 (1999)
  18. Lee JJ, Park LB, Cho YH, Huh CS, Back YJ, Park J. Whey proteinbased IgY microcapsules prepared by multiple emulsification and heat gelation. Food Sci. Biotechnol. 13: 494-497 (2004)
  19. Donovan M, Mulvihill DM. Effects of chemical modification and sodium dodecyl sulfate binding on the thermostability of whey proteins. Int. J. Food Sci. Tech. 11: 77-85 (1987)
  20. Aryana KJ, Haque ZU, Gerard PD. Influence of whey concentrates on the functionality of egg white and bovine serum albumin. Int. J. Food Sci. Tech. 36: 643-662 (2002)
  21. Kato A, Osako Y, Matsudomi N, Kubayashi K. Changes in the emulsifying and foaming properties of proteins during heat denaturation. Agr. Biol. Chem. Tokyo 47: 33-37 (1983) https://doi.org/10.1271/bbb1961.47.33
  22. De Wit JN, Klarenbeek G. Effects of various heat treatments on structure and solubility of whey proteins. J. Dairy Sci. 67: 2701- 2710 (1984) https://doi.org/10.3168/jds.S0022-0302(84)81628-8
  23. Shon J, Haque ZU. Functional attributes of native and thermized sour and sweet whey. Int. J. Dairy Technol. 60: 135-142 (2007) https://doi.org/10.1111/j.1471-0307.2007.00316.x
  24. Aryana KJ, Haque ZU. Microstructure of Jarlsburg type and Edam cheeses as influenced by maturation. J. Food Quality 24: 337-350 (2001) https://doi.org/10.1111/j.1745-4557.2001.tb00613.x
  25. Kosikowski FV. Cottage cheese. pp. 109-143. In: Cheese and Fermented Milk Foods. Kosikowski FV (ed). Edward Brothers Inc., New York, NY, USA (1982)
  26. AOAC. Official Methods of Analysis of AOAC Intl. 15th ed. Methods 16.192, 947.05, 16.196, 989.05, and 955.04. Association of Official Analytical Chemists, Washington, DC, USA (1990)
  27. Ntailians HA, Whitney RM. Calcein as an indicator for the determination of total calcium and magnesium and calcium alone in the same aliquot of milk. J. Dairy Sci. 47: 19-27 (1964) https://doi.org/10.3168/jds.S0022-0302(64)88575-1
  28. Sternberg M, Chiang JP, Eberts NJ. Cheese whey proteins isolatedwith polyacrylic acid. J. Dairy Sci. 59: 1042-1050 (1975)
  29. Haque ZU, Mozaffar Z. Casein hydrolysate: 2. Functional properties of peptides. Food Hydrocolloid 5: 559-571 (1992) https://doi.org/10.1016/S0268-005X(09)80125-2
  30. Pearce KN, Kinsella JE. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. J. Agr. Food Chem. 26: 716-723 (1978) https://doi.org/10.1021/jf60217a041
  31. Phillips LG, Haque ZU, Kinsella JE. A method for the measurement of foam formation and stability. J. Food Sci. 52: 1074-1077 (1987) https://doi.org/10.1111/j.1365-2621.1987.tb14279.x
  32. Petersen RG. Design and Analysis of Experiments. Marcel Dekker, Inc., New York, NY, USA. p. 429 (1985)
  33. SAS Institute, Inc. SAS User's Guide. SAS Companion for the Microsoft Windows Environment (Version 8.1). Statistical Analysis Systems Institute, Cary, NC, USA (2001)
  34. Nickerson TA. Why use lactose and its derivatives in food? Food Technol.-Chicago 32: 40-42, 44, 46 (1978)
  35. Josephson RV, Razvi SSH, Harper WJ. Compositional differences in whey systems. J. Food Sci. 40: 479-483 (1975) https://doi.org/10.1111/j.1365-2621.1975.tb12509.x
  36. Mavroupoulou IP, Kosikowski FV. Free amino acids and soluble peptides of whey powders. J. Dairy Sci. 56: 1135-1138 (1973) https://doi.org/10.3168/jds.S0022-0302(73)85322-6
  37. Jelen P, Kalab M, Greig RIW. Water-holding capacity and microstructure of head-coagulated whey protein powders. Milchwissenschaft 34: 351-356 (1979)
  38. Jelen P. Whipping studies with partially delactosed cheese whey. J. Dairy Sci. 56: 1505 (1973) https://doi.org/10.3168/jds.S0022-0302(73)85291-9
  39. Fiora FA, Pilosof AMR, Bartholomai GB. Physicochemical properties of soybean proteins related to flow, viscoelastic, mechanical, and water-holding characteristics of gels. J. Food Sci. 55: 133-136 (1990) https://doi.org/10.1111/j.1365-2621.1990.tb06035.x
  40. Hoffmann MAM, van Mil PJJM. Heat-induced aggregation of $\beta$lactoglobulin: Role of the free thiol group and the disulphide bond. J. Agr. Food Chem. 45: 2942-2948 (1997) https://doi.org/10.1021/jf960789q
  41. De La Fuente MA. Changes in the mineral balance of milk submitted to technological treatments. Trends Food Sci. Tech. 7: 281-288 (1998)
  42. Haque ZU, Casay GA, Wilson WW, Antila P, Antila V. Effect of casein hydrolysate on association properties of milk protein as seen by dynamic light scattering. J. Agr. Food Chem. 41: 203-207 (1993) https://doi.org/10.1021/jf00026a011
  43. Nemethy G, Scheraga HA. Structure of water and hydrophobic bonding in proteins. II. Model for the thermodynamic properties of aqueous solutions of hydrocarbons. J. Chem. Phys. 36: 3401-3417 (1962) https://doi.org/10.1063/1.1732473
  44. Tanford C. The Hydrophobic Effect: Formation of Micelles and Biological Membranes. John Wiley & Sons, New York, NY, USA. p. 145 (1980)
  45. Haque ZU, Kito M. Lipophilization of $\alpha$-s-1 casein 3. Purification and physicochemical properties of novel amphipathic fatty acyl peptides. J. Agr. Food Chem. 32: 1392-1397 (1984) https://doi.org/10.1021/jf00126a044
  46. Parkinson EL, Dickinson E. Inhibition of heat-induced aggregation of a $\beta$-lactoglobulin-stabilized emulsion by very small additions of casein. Colloid Surface B 39: 23-30 (2004) https://doi.org/10.1016/j.colsurfb.2004.08.011
  47. Yamauchi K, Shimizu M, Kamiya T. Emulsifying properties of whey protein. J. Food Sci. 45: 1237-1242 (1980) https://doi.org/10.1111/j.1365-2621.1980.tb06529.x
  48. Zhu H, Damodaran S. Effects of calcium and magnesium ions on aggregation of whey protein isolate and its effect on foaming properties. J. Agr. Food Chem. 42: 856-862 (1994) https://doi.org/10.1021/jf00040a003
  49. Shon J, Haque ZU. Antioxidative ability of native and thermized sour whey in oxidation-catalyzed model systems. Int. J. Dairy Technol. 60: 143-148 (2007) https://doi.org/10.1111/j.1471-0307.2007.00320.x