Journal of Nutrition and Human Health

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Effect of heat treatment on protein profile of Whey Protein Beverages (WPB)

Joint Event on 3rd World Congress on Cardiology & 16th International Conference on Nutrition and Fitness
October 29-30, 2018 | London, UK

Anibal Jose Barrios Quant

Universidad del Atlantico, Colombia

Posters & Accepted Abstracts : J Nutr Hum Health

Abstract:

There 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. WPB were prepared by mixing 5% whey protein with 0.04% potassium sorbate, and 0.5M H3PO4 was used to adjust pH 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.

Biography:

E-mail:

artista_222@hotmail.com

PDF HTML
Get the App