Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates |
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| Authors: | P.J. Luck B. Vardhanabhuti Y.H. Yong T. Laundon D.M. Barbano E.A. Foegeding |
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| Affiliation: | * Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Research Food Center, North Carolina State University, Raleigh 27695;† Food Science Program, Division of Food System and Bioengineering, University of Missouri, Columbia 65211;‡ Kraft Foods, Glenview, IL 60025;§ Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853 |
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| Abstract: | This study compared the functional properties of serum protein concentrate (SPC) with whey protein concentrate (WPC) made from the same milk and with commercial WPC. The experimental SPC and WPC were produced at 34% or 80% protein from the same lot of milk. Protein contents of WPC and SPC were comparable; however, fat content was much lower in SPC compared with WPC and commercial WPC. The effect of drying methods (freeze vs. spray drying) was studied for 34% WPC and SPC. Few differences due to drying method were found in turbidity and gelation; however, drying method made a large difference in foam formation for WPC but not SPC. Between pH 3 and 7, SPC was found to have lower turbidity than WPC; however, protein solubility was similar between SPC and WPC. Foaming and gelation properties of SPC were better than those of WPC. Differences in functional properties may be explained by differences in composition and extent of denaturation or aggregation. |
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| Keywords: | whey protein concentrate serum protein concentrate functional properties microfiltration |
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