| Title: | "The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate" |
| Author(s): | Qiu Y; Smith TJ; Foegeding EA; Drake MA; |
| Address: | "Department of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695. Department of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695. Electronic address: maryanne_drake@ncsu.edu" |
| ISSN/ISBN: | 1525-3198 (Electronic) 0022-0302 (Linking) |
| Abstract: | "The residual annatto colorant in fluid Cheddar cheese whey is bleached to provide a neutral-colored final product. Currently, hydrogen peroxide (HP) and benzoyl peroxide are used for bleaching liquid whey. However, previous studies have shown that chemical bleaching causes off-flavor formation, mainly due to lipid oxidation and protein degradation. The objective of this study was to evaluate the efficacy of microfiltration (MF) on norbixin removal and to compare flavor and functionality of 80% whey protein concentrate (WPC80) from MF whey to WPC80 from whey bleached with HP or lactoperoxidase (LP). Cheddar cheese whey was manufactured from colored, pasteurized milk. The fluid whey was pasteurized and fat separated. Liquid whey was subjected to 4 different treatments: control (no bleaching; 50 degrees C, 1 h), HP (250 mg of HP/kg; 50 degrees C, 1 h), and LP (20 mg of HP/kg; 50 degrees C, 1 h), or MF (microfiltration; 50 degrees C, 1 h). The treated whey was then ultrafiltered, diafiltered, and spray-dried to 80% concentrate. The entire experiment was replicated 3 times. Proximate analyses, color, functionality, descriptive sensory and instrumental volatile analysis were conducted on WPC80. The MF and HP- and LP-bleached WPC80 displayed a 39.5, 40.9, and 92.8% norbixin decrease, respectively. The HP and LP WPC80 had higher cardboard flavors and distinct cabbage flavor compared with the unbleached and MF WPC80. Volatile compound results were consistent with sensory results. The HP and LP WPC80 were higher in lipid oxidation compounds (especially heptanal, hexanal, pentanal, 1-hexen-3-one, 2-pentylfuran, and octanal) compared with unbleached and MF WPC80. All WPC80 had >85% solubility across the pH range of 3 to 7. The microstructure of MF gels determined by confocal laser scanning showed an increased protein particle size in the gel network. MF WPC80 also had larger storage modulus values, indicating higher gel firmness. Based on bleaching efficacy comparable to chemical bleaching with HP, flavor, and functionality results, MF is a viable alternative to chemical or enzymatic bleaching of fluid whey" |
| Keywords: | Benzoyl Peroxide/chemistry Bleaching Agents/chemistry Carotenoids/chemistry Cheese *Color Food Handling Hydrogen Peroxide/chemistry Lactoperoxidase/metabolism Pasteurization *Taste Volatile Organic Compounds/analysis Whey/chemistry *Whey Proteins bleachin; |
| Notes: | "MedlineQiu, Y Smith, T J Foegeding, E A Drake, M A eng Research Support, Non-U.S. Gov't 2015/07/21 J Dairy Sci. 2015 Sep; 98(9):5862-73. doi: 10.3168/jds.2014-9174. Epub 2015 Jul 15" |
