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Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein

Goat milk whey protein products are a hard-to-source commodity. Whey protein concentrate was directly prepared from fresh goat milk. The effects of the heating temperature (69–78 °C), time (15–30 min), and pH (7.5–7.9) on the physicochemical and functional properties of the goat milk whey protein we...

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Autores principales: Tian, Mu, Sun, Xiaomeng, Cheng, Jianjun, Guo, Mingruo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572621/
https://www.ncbi.nlm.nih.gov/pubmed/37835278
http://dx.doi.org/10.3390/foods12193626
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author Tian, Mu
Sun, Xiaomeng
Cheng, Jianjun
Guo, Mingruo
author_facet Tian, Mu
Sun, Xiaomeng
Cheng, Jianjun
Guo, Mingruo
author_sort Tian, Mu
collection PubMed
description Goat milk whey protein products are a hard-to-source commodity. Whey protein concentrate was directly prepared from fresh goat milk. The effects of the heating temperature (69–78 °C), time (15–30 min), and pH (7.5–7.9) on the physicochemical and functional properties of the goat milk whey protein were investigated. The results showed that the particle size of the samples significantly increased (p < 0.05) after heat treatment. The zeta potential of polymerized goat milk whey protein (PGWP) was lower than that of native goat milk whey protein. The content of the free sulfhydryl groups of PGWP decreased with increasing heating temperature and time, while an increase in surface hydrophobicity and apparent viscosity of PGWP were observed after heat treatment. Fourier Transform Infrared Spectroscopy analysis indicated that heat treatment and pH had considerable impacts on the secondary structure of goat milk whey protein. Transmission electron microscope images revealed that heat induced the formation of a large and uniform protein network. Additionally, the changes in the physicochemical and structural properties contributed to the improvement of the emulsifying and foaming properties of goat milk whey protein after heat treatment. The results may provide a theoretical basis for the applications of polymerized goat milk whey protein in related products.
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spelling pubmed-105726212023-10-14 Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein Tian, Mu Sun, Xiaomeng Cheng, Jianjun Guo, Mingruo Foods Article Goat milk whey protein products are a hard-to-source commodity. Whey protein concentrate was directly prepared from fresh goat milk. The effects of the heating temperature (69–78 °C), time (15–30 min), and pH (7.5–7.9) on the physicochemical and functional properties of the goat milk whey protein were investigated. The results showed that the particle size of the samples significantly increased (p < 0.05) after heat treatment. The zeta potential of polymerized goat milk whey protein (PGWP) was lower than that of native goat milk whey protein. The content of the free sulfhydryl groups of PGWP decreased with increasing heating temperature and time, while an increase in surface hydrophobicity and apparent viscosity of PGWP were observed after heat treatment. Fourier Transform Infrared Spectroscopy analysis indicated that heat treatment and pH had considerable impacts on the secondary structure of goat milk whey protein. Transmission electron microscope images revealed that heat induced the formation of a large and uniform protein network. Additionally, the changes in the physicochemical and structural properties contributed to the improvement of the emulsifying and foaming properties of goat milk whey protein after heat treatment. The results may provide a theoretical basis for the applications of polymerized goat milk whey protein in related products. MDPI 2023-09-29 /pmc/articles/PMC10572621/ /pubmed/37835278 http://dx.doi.org/10.3390/foods12193626 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Tian, Mu
Sun, Xiaomeng
Cheng, Jianjun
Guo, Mingruo
Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein
title Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein
title_full Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein
title_fullStr Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein
title_full_unstemmed Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein
title_short Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein
title_sort physicochemical and functional properties of thermal-induced polymerized goat milk whey protein
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572621/
https://www.ncbi.nlm.nih.gov/pubmed/37835278
http://dx.doi.org/10.3390/foods12193626
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