title: Exopolysaccharides modify functional properties of whey protein concentrate.
abstract: The objective of this research was to produce whey protein concentrate (WPC) with modified functionality using exopolysaccharide- (EPS) producing cultures. Two different EPS-producing cultures, Lactococcus lactis ssp. cremoris JFR and Streptococcus thermophilus, producing EPS1 and EPS2 respectively, were used in this study. One EPS-nonproducing commercial cheese culture (DVS 850; Chr. Hansen, Milwaukee, WI) was used as the control. Reconstituted sweet whey powder was used in this study to eliminate variations from fresh whey. Cultures grown overnight in reconstituted WPC (10% wt/vol) were added, directly or after overnight cooling (cooled EPS), at 2% (wt/vol) to 6% (wt/wt) solution of reconstituted whey. Whey was then high-temperature, short-time pasteurized at 75 °C for 35s and ultrafiltered to a volume reduction factor of 5. Ultrafiltered whey (retentate) was spray dried at inlet and outlet air temperatures of 200 and 90 °C, respectively, to obtain WPC. In general, the solubility of WPC was higher at pH 7 than at pH 3. Whey protein concentrate containing EPS2 exhibited higher protein solubility than did WPC containing no EPS. Also, the presence of EPS in WPC decreased protein denaturation. The emulsifying ability of WPC containing EPS was higher than that in control. Addition of EPS to WPC significantly enhanced its gelling ability. Foam overrun and hydrophobicity of WPC were not affected by addition of EPS. In conclusion, data obtained from this study show that EPS modify WPC functionality. The extent of modification depends on the type of EPS. Cooling of culture containing EPS before its addition to whey further reduced WPC protein denaturation and increased its solubility at pH 7 and gel hardness.
authors.affiliation: Dairy Science Department, South Dakota State University, Brookings 57007, USA.
authors.forename: G
authors.initials: G
authors.lastname: Deep
authors.forename: A N
authors.initials: AN
authors.lastname: Hassan
authors.forename: L
authors.initials: L
authors.lastname: Metzger
mesh_terms: D002611:Cheese; D005524:Food Technology; D057927:Hydrophobic and Hydrophilic Interactions; D013294:Lactococcus lactis / Q000378:metabolism; D008894:Milk Proteins / Q000187:drug effects*; D011135:Polysaccharides, Bacterial / Q000494:pharmacology*; D012995:Solubility; D048249:Streptococcus thermophilus / Q000378:metabolism; D000067816:Whey Proteins
chemical_list: D008894:Milk Proteins; D011135:Polysaccharides, Bacterial; D000067816:Whey Proteins