Rheological behavior of WPI dispersion as a function of pH and protein concentration.
Physical and flow properties of proteins can provide information necessary for the optimal design of unit processes and quality control of the manufacturing process and final products. Therefore, the purpose of this investigation was to characterize the rheological behavior of a whey protein isolate (WPI) (BiPRO) dispersion as a function of pH and protein concentration. A rotational viscometer was used to determine the apparent viscosity, shear rate, and shear stress of WPI dispersions. Both the consistency index (k) and the flow behavior index (n) were sensitive to changes in pH and protein concentration. Mathematical relations obtained from experimental values of k and n allowed the determination of a model for apparent viscosity (eta) of WPI dispersions as a function of pH and protein concentration. At 5 and 10% BiPRO, whatever the pH, the rheological behavior appeared to be a newtonian fluid, while at 20% BiPRO, the rheological behavior appeared to be a nonnewtonian pseudoplastic fluid. Furthermore, at 20% Bipro, the apparent viscosity presented an increase in viscosity from 5.6 to 5.4, followed by a decrease from pH 5.4 to 5.0 at all shear rates. The highest viscosity was obtained at 20% pH 5.4, with an approximate value of 0.25 Pa.s, 10 times higher than the one obtained at 5 and 10% BiPRO.
Institute of Nutraceuticals and Functional Foods and Centre de Recherche en Science et Technologies du Lait, Université Laval, Department of Food Sciences and Nutrition, Sainte-Foy, Quebec, Canada G1K 7P4. Laurent.Bazinet@aln.ulaval.ca
Laurent
L
Bazinet
Maher
M
Trigui
Denis
D
Ippersiel
D000704:Analysis of Variance; D006863:Hydrogen-Ion Concentration; D008894:Milk Proteins / Q000032:analysis* / Q000737:chemistry*; D012212:Rheology; D014783:Viscosity; D000067816:Whey Proteins
D008894:Milk Proteins; D000067816:Whey Proteins