STUDY OF THE VISCOSITY OF PROTEIN SOLUTIONS THROUGH THE RAPID VISCOSITY ANALYZER (RVA)

Detalhes bibliográficos
Autor(a) principal: P. Alves, Maura
Data de Publicação: 2014
Outros Autores: T. Perrone, Ítalo, Borges de Souza, Alisson, Stephani, Rodrigo, Lúcia de Oliveira Pinto, Cláudia, F. de Carvalho, Antônio
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/323
Resumo: This study aimed to determine viscosity curves prepared from whey protein concentrates (WPCs) by the rapid viscosity analyzer (RVA) and determine the optimal heat treatment time in order to obtain the maximum viscosity solutions at this stage. The WPCs produced from whey samples initially subjected to thermal treatment and microfiltration presented composition compatible with the international standards, with a significant difference (p0.05) for fat concentration. Viscographic profiles indicated that WPCs produced from microfiltered whey had higher viscosities than those subjected to heat treatment. In addition, 10 min was determined to be the optimal length of time for heat treatment in order to maximise WPCs viscosity. These results indicate that WPC production can be designed for different food applications. Finally, a rapid viscosity analyzer was  demonstrated to be an appropriate tool to study the application of whey proteins in food systems
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spelling STUDY OF THE VISCOSITY OF PROTEIN SOLUTIONS THROUGH THE RAPID VISCOSITY ANALYZER (RVA)ESTUDO DA VISCOSIDADE DE SOLUÇÕES PROTEICAS ATRAVÉS DO ANALISADOR RÁPIDO DE VISCOSIDADE (RVA)dairy chemistry; heat treatment; whey proteinsquímica de leite; tratamento térmico; soro proteínas.This study aimed to determine viscosity curves prepared from whey protein concentrates (WPCs) by the rapid viscosity analyzer (RVA) and determine the optimal heat treatment time in order to obtain the maximum viscosity solutions at this stage. The WPCs produced from whey samples initially subjected to thermal treatment and microfiltration presented composition compatible with the international standards, with a significant difference (p0.05) for fat concentration. Viscographic profiles indicated that WPCs produced from microfiltered whey had higher viscosities than those subjected to heat treatment. In addition, 10 min was determined to be the optimal length of time for heat treatment in order to maximise WPCs viscosity. These results indicate that WPC production can be designed for different food applications. Finally, a rapid viscosity analyzer was  demonstrated to be an appropriate tool to study the application of whey proteins in food systemsEste trabalho objetivou determinar pelo analisador rápido de viscosidade (RVA) as curvas de viscosidade de soluções preparadas a partir de concentrados proteicos de soro (CPSs) e determinar o tempo ideal de tratamento térmico visando à obtenção da viscosidade máxima nesta etapa. Os CPSs, produzidos a partir de amostras de soro submetidas inicialmente a tratamentos térmicos e de microfiltração, apresentaram composição centesimal compatível com padrões internacionais com diferença significativa (p0,05) entre as amostras apenas para o teor de gordura. Pela análise dos perfis viscográficos observou-se que os CPSs produzidos a partir de soromicrofiltrado apresentaram valores de viscosidade mais altos que aqueles submetidos ao tratamento térmico para todos os dados coletados. Além disso, o tempo ideal de tratamento térmico das soluções de CPSs visando maximizar a viscosidade durante o aquecimento foi de, aproximadamente, 10 minutos. Os resultados possibilitam a aplicação dos CPSs pelas indústrias alimentícias considerando a característica desejada no produto final, sendo que o RVA mostrou-se uma ferramenta apropriada para estudo de funcionalidade desses concentrados.ILCTP. Alves, MauraT. Perrone, ÍtaloBorges de Souza, AlissonStephani, RodrigoLúcia de Oliveira Pinto, CláudiaF. de Carvalho, Antônio2014-05-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/32310.14295/2238-6416.v69i2.323Journal of Candido Tostes Dairy Institute; v. 69, n. 2 (2014); 77-88Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 2 (2014); 77-882238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/323/292Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2014-05-06T18:47:50Zoai:oai.rilct.emnuvens.com.br:article/323Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2014-05-06T18:47:50Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv STUDY OF THE VISCOSITY OF PROTEIN SOLUTIONS THROUGH THE RAPID VISCOSITY ANALYZER (RVA)
ESTUDO DA VISCOSIDADE DE SOLUÇÕES PROTEICAS ATRAVÉS DO ANALISADOR RÁPIDO DE VISCOSIDADE (RVA)
title STUDY OF THE VISCOSITY OF PROTEIN SOLUTIONS THROUGH THE RAPID VISCOSITY ANALYZER (RVA)
spellingShingle STUDY OF THE VISCOSITY OF PROTEIN SOLUTIONS THROUGH THE RAPID VISCOSITY ANALYZER (RVA)
P. Alves, Maura
dairy chemistry; heat treatment; whey proteins
química de leite; tratamento térmico; soro proteínas.
title_short STUDY OF THE VISCOSITY OF PROTEIN SOLUTIONS THROUGH THE RAPID VISCOSITY ANALYZER (RVA)
title_full STUDY OF THE VISCOSITY OF PROTEIN SOLUTIONS THROUGH THE RAPID VISCOSITY ANALYZER (RVA)
title_fullStr STUDY OF THE VISCOSITY OF PROTEIN SOLUTIONS THROUGH THE RAPID VISCOSITY ANALYZER (RVA)
title_full_unstemmed STUDY OF THE VISCOSITY OF PROTEIN SOLUTIONS THROUGH THE RAPID VISCOSITY ANALYZER (RVA)
title_sort STUDY OF THE VISCOSITY OF PROTEIN SOLUTIONS THROUGH THE RAPID VISCOSITY ANALYZER (RVA)
author P. Alves, Maura
author_facet P. Alves, Maura
T. Perrone, Ítalo
Borges de Souza, Alisson
Stephani, Rodrigo
Lúcia de Oliveira Pinto, Cláudia
F. de Carvalho, Antônio
author_role author
author2 T. Perrone, Ítalo
Borges de Souza, Alisson
Stephani, Rodrigo
Lúcia de Oliveira Pinto, Cláudia
F. de Carvalho, Antônio
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv P. Alves, Maura
T. Perrone, Ítalo
Borges de Souza, Alisson
Stephani, Rodrigo
Lúcia de Oliveira Pinto, Cláudia
F. de Carvalho, Antônio
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv dairy chemistry; heat treatment; whey proteins
química de leite; tratamento térmico; soro proteínas.
topic dairy chemistry; heat treatment; whey proteins
química de leite; tratamento térmico; soro proteínas.
description This study aimed to determine viscosity curves prepared from whey protein concentrates (WPCs) by the rapid viscosity analyzer (RVA) and determine the optimal heat treatment time in order to obtain the maximum viscosity solutions at this stage. The WPCs produced from whey samples initially subjected to thermal treatment and microfiltration presented composition compatible with the international standards, with a significant difference (p0.05) for fat concentration. Viscographic profiles indicated that WPCs produced from microfiltered whey had higher viscosities than those subjected to heat treatment. In addition, 10 min was determined to be the optimal length of time for heat treatment in order to maximise WPCs viscosity. These results indicate that WPC production can be designed for different food applications. Finally, a rapid viscosity analyzer was  demonstrated to be an appropriate tool to study the application of whey proteins in food systems
publishDate 2014
dc.date.none.fl_str_mv 2014-05-05
dc.type.none.fl_str_mv


dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/323
10.14295/2238-6416.v69i2.323
url https://www.revistadoilct.com.br/rilct/article/view/323
identifier_str_mv 10.14295/2238-6416.v69i2.323
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/323/292
dc.rights.driver.fl_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 69, n. 2 (2014); 77-88
Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 2 (2014); 77-88
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
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instname_str Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron_str EPAMIG
institution EPAMIG
reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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