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Chapitre D'ouvrage Année : 2019

Changes in Whey Protein Powders During Storage .

Résumé

The global market for dairy powders has undergone two major transitions over the past four decades, firstly by integrating scientific and technological knowledge, and secondly due to the growing demand from the emerging markets. The use of separation techniques such as membrane filtration (e.g., microfiltration and ultrafiltration) allowed access to a new range of dry products with higher added value, including concentrates and isolates of specific whey protein fractions (Schuck, 2002). By the production of the latter, the dairy sector turned toward the nutritional control of these powders as well as their technological functionalities. Whey protein powders are widely used as dry food ingredients due to their high nutritional values and are produced on a large scale. Whey proteins now appear to be the one of the most valuable components of bovine milk. Besides their nutritional aspects, they possess interesting functional properties such as solubility, emulsification, foaming, and gelling. Milk goes through a number of processing steps including preheating, evaporation, and filtration before drying to obtain whey protein powders of specific characteristics (e.g., composition). These steps involve high temperature, shear, and removal of water from whey solids, which may cause physicochemical changes in whey components such as protein, lactose, minerals, and fat (Fox, 2003). The quality of fresh whey protein powders can be evaluated through their solubility at pH 4.6, which is a method of quantification of the native whey proteins (nondenatured) content. It gives an indirect indication of the extent of whey proteins denaturation and aggregation as well as the severity of heat treatments that have been used during whey protein powder production. This constitutes an important parameter as whey protein functional properties are dependent on the production history.
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Dates et versions

hal-01887275 , version 1 (03-10-2018)

Licence

Paternité - Pas d'utilisation commerciale - Pas de modification

Identifiants

Citer

Eve-Anne Norwood, Thomas Croguennec, Cécile Le Floch-Fouéré, Pierre Schuck, Romain Jeantet. Changes in Whey Protein Powders During Storage .. Whey Proteins From Milk to Medicine, ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 693 p., 2019, 978-0-12-812124-5. ⟨10.1016/B978-0-12-812124-5.00004-7⟩. ⟨hal-01887275⟩
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