Liquid whey protein concentrates as primary raw material for acid dairy gels

Detalhes bibliográficos
Autor(a) principal: HENRIQUES,Marta Helena Fernandes
Data de Publicação: 2020
Outros Autores: GOMES,David Manuel Gama Simões, BORGES,Ana Raquel, PEREIRA,Carlos José Dias
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200361
Resumo: Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-induced dairy gels. Acid-induced gels were produced with non-defatted LWPC, with or without fortification with skimmed milk powder (SMP), by bacterial fermentation and by glucono-δ-lactone (GDL) acidification. The fermented systems (yogurt type acid gels) produced weaker gel structures than the equivalent chemically acidified gels (dessert type acid gels). It was also observed that molecular rearrangement continues during cold storage and that fortification with SMP favoured gelation. Whey-based dairy gels obtained by fermentation or by glucono-δ-lactone acidification presented viscoelastic behaviour, appealing functional and nutritional properties, and their utilization can effectively contribute to the reduction of waste.
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spelling Liquid whey protein concentrates as primary raw material for acid dairy gelsliquid whey protein concentrateacid-induced gellactic acid bacteriaglucono-δ-lactonetexturerheologyAbstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-induced dairy gels. Acid-induced gels were produced with non-defatted LWPC, with or without fortification with skimmed milk powder (SMP), by bacterial fermentation and by glucono-δ-lactone (GDL) acidification. The fermented systems (yogurt type acid gels) produced weaker gel structures than the equivalent chemically acidified gels (dessert type acid gels). It was also observed that molecular rearrangement continues during cold storage and that fortification with SMP favoured gelation. Whey-based dairy gels obtained by fermentation or by glucono-δ-lactone acidification presented viscoelastic behaviour, appealing functional and nutritional properties, and their utilization can effectively contribute to the reduction of waste.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200361Food Science and Technology v.40 n.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.43218info:eu-repo/semantics/openAccessHENRIQUES,Marta Helena FernandesGOMES,David Manuel Gama SimõesBORGES,Ana RaquelPEREIRA,Carlos José Diaseng2020-05-27T00:00:00Zoai:scielo:S0101-20612020000200361Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Liquid whey protein concentrates as primary raw material for acid dairy gels
title Liquid whey protein concentrates as primary raw material for acid dairy gels
spellingShingle Liquid whey protein concentrates as primary raw material for acid dairy gels
HENRIQUES,Marta Helena Fernandes
liquid whey protein concentrate
acid-induced gel
lactic acid bacteria
glucono-δ-lactone
texture
rheology
title_short Liquid whey protein concentrates as primary raw material for acid dairy gels
title_full Liquid whey protein concentrates as primary raw material for acid dairy gels
title_fullStr Liquid whey protein concentrates as primary raw material for acid dairy gels
title_full_unstemmed Liquid whey protein concentrates as primary raw material for acid dairy gels
title_sort Liquid whey protein concentrates as primary raw material for acid dairy gels
author HENRIQUES,Marta Helena Fernandes
author_facet HENRIQUES,Marta Helena Fernandes
GOMES,David Manuel Gama Simões
BORGES,Ana Raquel
PEREIRA,Carlos José Dias
author_role author
author2 GOMES,David Manuel Gama Simões
BORGES,Ana Raquel
PEREIRA,Carlos José Dias
author2_role author
author
author
dc.contributor.author.fl_str_mv HENRIQUES,Marta Helena Fernandes
GOMES,David Manuel Gama Simões
BORGES,Ana Raquel
PEREIRA,Carlos José Dias
dc.subject.por.fl_str_mv liquid whey protein concentrate
acid-induced gel
lactic acid bacteria
glucono-δ-lactone
texture
rheology
topic liquid whey protein concentrate
acid-induced gel
lactic acid bacteria
glucono-δ-lactone
texture
rheology
description Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-induced dairy gels. Acid-induced gels were produced with non-defatted LWPC, with or without fortification with skimmed milk powder (SMP), by bacterial fermentation and by glucono-δ-lactone (GDL) acidification. The fermented systems (yogurt type acid gels) produced weaker gel structures than the equivalent chemically acidified gels (dessert type acid gels). It was also observed that molecular rearrangement continues during cold storage and that fortification with SMP favoured gelation. Whey-based dairy gels obtained by fermentation or by glucono-δ-lactone acidification presented viscoelastic behaviour, appealing functional and nutritional properties, and their utilization can effectively contribute to the reduction of waste.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200361
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200361
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.43218
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.2 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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