Prevention of Thermal Gelation in Concentrated Whey Protein Isolate Dispersions by Using H2O2 and SHMP

Negin Yousefi, Soleiman Abbasi*, Mohammad Amin Mohammadifar

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

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.
Original languageEnglish
Article number105942
JournalInternational Dairy Journal
Volume155
Number of pages12
ISSN0958-6946
DOIs
Publication statusPublished - 2024

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