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academies
Journal of Nutrition and Human Health | Volume 2
&
October 29-30, 2018 | London, UK
Joint Event
Nutrition and Fitness
16
th
International Conference on
3
rd
World Congress on
Card i o l ogy
Effect of heat treatment on protein profile of Whey Protein Beverages (WPB)
Anibal Jose Barrios Quant
Universidad del Atlantico, Colombia
T
here is interest in the production of heat-stable and clear
beverages containing high levels of whey proteins. A
challenge of incorporating whey proteins into sports beverages
is done by hot-fill treatment (88 °C for 2 min). The objective of
this research was studying the effects of whey proteins profile
changes on a whey protein beverage (WPB) under thermal
treatment.WPBwere prepared bymixing 5%whey proteinwith
0.04%potassiumsorbate, and0.5MH
3
PO
4
wasusedtoadjustpH
to 3.0 and 7.0. The protein particle size and zeta-potential were
tested using a spectrophotometer. Lastly, the protein profile
of beverages containing whey was determined by SDS-PAGE.
Hot-fill treatment had a negative impact on the physiochemical
properties of whey proteins. The formation of protein-protein
complexes produced an increase in particle size and absolute
zeta potential in WPB formulations at both pH 3.0 and 7.0.
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