Improvement of the Structural Properties of a Ferrous Milk Product by Introducing Modified Whey Proteins
https://doi.org/10.36107/spfp.2022.342
Abstract
Foreword: Ultraviolet (UV) irradiation is used as a catalyst for the denaturation and polymerization of whey proteins in milk. However, the area of using UV polymerized whey proteins in the technology of fermented milk products remains little studied.
Aim: The aim of the study was to determine the regularities of the impact of UV irradiation on the physicochemical changes in whey proteins and their effect on the parameters of fermented milk model systems.
Materials and methods: In the study, a flow type UV pilot reactor was used (254 nm, radiation flux 7.3 W, gap 400 μm, flow rate 6.67 ml/s). Protein solubility and the degree of β-lactoglobulin denaturation by HPLC were evaluated as indicators of protein UV denaturation. In fermented milk products, the water-retaining capacity was evaluated and structural and mechanical parameters.
Results: The greatest effect of protein aggregation with increasing UV dose from 0 to 185 J/mL was achieved in a solution of whey protein concentrate (WPC) with ppm. protein 3.0%, expressed by a decrease in protein solubility from (92 ± 1.67) to (31 ± 2.1)% and an increase in the degree of β-lactoglobulin denaturation from (20 ± 2.4) to (94 ± 2.7)%. A sample of a fermented milk product containing a 60% irradiated WPC solution (37 J/ml) showed a threefold increase in strength characteristics to (5.7 ± 0.1) kPa, as well as a twofold decrease in the degree of viscosity loss ( 33.3%).
Applying the results: The obtained results of the work will be the basis for further research on the optimization of UV irradiation of whey protein solutions for their use in the technology of fermented milk products.
About the Authors
Ksenia A. Riazantseva
All-Russian Dairy Research Institute
Russian Federation
Russian Federation
Natalia E. Sherstneva
All-Russian Dairy Research Institute
Russian Federation
Russian Federation
Nikolay A. Zhizhin
All-Russian Dairy Research Institute
Russian Federation
Russian Federation
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For citations:
Riazantseva K.A., Sherstneva N.E., Zhizhin N.A. Improvement of the Structural Properties of a Ferrous Milk Product by Introducing Modified Whey Proteins. Storage and Processing of Farm Products. 2022;(2). (In Russ.) https://doi.org/10.36107/spfp.2022.342
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