Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage |
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| Authors: | Sayede Fateme Ahmadi Ali Nasirpour Sayed Amir H. Goli Esmaeil Riahi |
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| Affiliation: | 1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Esfahan, Iran;2. The Kraft Heinz Company, Glenview, Illinois, USA |
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| Abstract: | In this study, a whey protein sour cherry beverage was prepared using whey protein concentrate, sour cherry concentrate, Angum gum, water and sugar as initial ingredients. Whey protein concentrate and gum solutions were prepared by four methods. Heat treatment of the solutions led to denaturation of proteins, a change in the solubility of proteins and sediment formation. Our results showed that denaturation of proteins made the peptide fragments of the proteins to bind the gum, thus preventing the separation of the serum. |
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| Keywords: | Angum gum Heat treatment Sour cherry concentrate Stabilisation Whey protein concentrate |
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