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Rheological and microstructural characterisation of heat-induced whey protein isolate gels affected by the addition of caseinomacropeptide

Published online by Cambridge University Press:  28 February 2022

Paula V. Guedes ,
Rilton A. de Freitas ,
Célia R. C. Franco  and
Lys Mary B. Cândido
Paula V. Guedes*
Affiliation:
Post-graduate Programme of Food Engineering, Chemical Engineering Department, Federal University of Paraná, P.O. Box 19011, Curitiba, PR, Brazil
Rilton A. de Freitas
Affiliation:
Chemistry Department, Federal University of Paraná, P.O. Box 19032, Curitiba, PR, Brazil
Célia R. C. Franco
Affiliation:
Centre of Biological Sciences, Department of Cell Biology, Federal University of Paraná, P.O. Box 19031, Curitiba, PR, Brazil
Lys Mary B. Cândido
Affiliation:
Post-graduate Programme of Food Engineering, Chemical Engineering Department, Federal University of Paraná, P.O. Box 19011, Curitiba, PR, Brazil
*
Author for correspondence: Paula V. Guedes, Email: paulaviguedes@gmail.com
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Abstract

Caseinomacropeptide (CMP) is derived from the chymosin cleavage of κ-casein during cheese production. This study developed gels from CMPs, which were isolated by different ultrafiltration systems, and whey protein isolate (WPI), and studied their rheological and ultrastructural characteristics. The 30% WPI gel showed high elastic modulus (G′) values and stronger structure than the other samples with CMP. Another gel, with 50% protein, 30% WPI and 20% CMP sample isolated from the 30 kDa retentate, had a weaker structure and lower G′ value. The third gel, with 30% WPI and 20% CMP sample from the 5 kDa retentate derived from the 30 kDa retentate, presented intermediate structural strength. Despite the increase in protein concentration from the addition of CMP, there was a decrease in the strength of the gel network. Different CMP isolation processes also contributed to differences in the microscopic analysis of gel structures with the same protein content.

Keywords

Caseinomacropeptidegelationmicrostructurerheologywhey protein isolate
Type
Research Article
Information
Journal of Dairy Research , Volume 89 , Issue 1 , February 2022 , pp. 109 - 116
Copyright
Copyright © The Author(s), 2022. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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