TY - JOUR
T1 - Prevention of Thermal Gelation in Concentrated Whey Protein Isolate Dispersions by Using H2O2 and SHMP
AU - Yousefi, Negin
AU - Abbasi, Soleiman
AU - Mohammadifar, Mohammad Amin
PY - 2024
Y1 - 2024
N2 - In the present study, the effect of hydrogen peroxide (H2O2) and sodium hexametaphosphate (SHMP) on the thermal (121.5 °C for 15 min) stability of aqueous dispersions of whey protein isolate (6 % and 10% w/w) was investigated. Based on findings, H2O2, by oxidizing the sulfhydryl (SH) groups, prevented the formation of S–S bonds, therefore prevented thermal aggregation. The presence of SHMP synergistically enhanced the effect of H2O2 by reducing its required concentration. The majority of H2O2 treated samples remained soluble over long cold storage period. This study proved the abilities of H2O2 and SHMP in preventing protein denaturation and improving the thermal stability of whey protein isolate based drinks.
AB - In the present study, the effect of hydrogen peroxide (H2O2) and sodium hexametaphosphate (SHMP) on the thermal (121.5 °C for 15 min) stability of aqueous dispersions of whey protein isolate (6 % and 10% w/w) was investigated. Based on findings, H2O2, by oxidizing the sulfhydryl (SH) groups, prevented the formation of S–S bonds, therefore prevented thermal aggregation. The presence of SHMP synergistically enhanced the effect of H2O2 by reducing its required concentration. The majority of H2O2 treated samples remained soluble over long cold storage period. This study proved the abilities of H2O2 and SHMP in preventing protein denaturation and improving the thermal stability of whey protein isolate based drinks.
U2 - 10.1016/j.idairyj.2024.105942
DO - 10.1016/j.idairyj.2024.105942
M3 - Journal article
SN - 0958-6946
VL - 155
JO - International Dairy Journal
JF - International Dairy Journal
M1 - 105942
ER -