Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions
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CitationHebishy, E., Joubran, Y., Murphy, E. and O'Mahony, J. Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions. International Dairy Journal, 2019, 91, 71-81. doi: https://doi.org/10.1016/j.idairyj.2018.12.003
AbstractThe effect of the calcium-binding salts (CBS), trisodium citrate (TSC), tripotassium citrate (TPC) and disodium hydrogen phosphate (DSHP) at concentrations of 1–45 mm on the heat stability and fouling of whey protein isolate (WPI) dispersions (3%, w/v, protein) was investigated. The WPI dispersions were assessed for heat stability in an oil bath at 95 °C for 30 min, viscosity changes during simulated high-temperature short-time (HTST) and fouling behaviour using a lab-scale fouling rig. Adding CBS at levels of 5–30 mm for TSC and TPC and 25–35 mm for DSHP improved thermal stability of WPI dispersions by decreasing the ionic calcium (Ca2+) concentration; however, lower or higher concentrations destabilised the systems on heating. Adding CBS improved heat transfer during thermal processing, and resulted in lower viscosity and fouling. This study demonstrates that adding CBS is an effective means of increasing WPI protein stability during HTST thermal processing.
FunderEnterprise Ireland; Technology Centres programme
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