Journal of Food Processing & Technology

Effect of heat treatment on protein profile of whey protein beverages

21^st International Conference on Food Technology & Processing

October 04-06, 2018 | London, UK

Anibal Jose Barrios Quant

University of Atlantico, Colombia

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

There is interest in the production of heat-stable and clear beverages containing high levels of whey proteins. A challenge of incorporating whey proteins into sports beverages is that hot-fill treatment (88°C for 2 min). The objective of this research was to study the effects that undergo the profile of whey proteins on a Whey Protein Beverage (WPB) when were exposed to the thermal treatment. WPB were prepared mixing 5% whey protein with 0.04% potassium sorbate and 0.5 M H3PO4 was used to adjust pH to 3.0 and 7.0. The protein particle size and zeta-potential was tested using a spectrophotometer. Lastly, the protein profile of beverages containing whey was determined by SDS-PAGE. Hot fill treatment had a negative impact on the physiochemical properties of whey proteins. The formation of protein-protein complexes produced an increase in particle size and absolute zeta potential in WPB formulations at both pH 3.0 and 7.0.

Biography :

E-mail: artista_222@hotmail.com