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Composition and functionality of whey protein concentrates available on the Australian market

机译：浓缩乳清蛋白的成分和功能可在澳大利亚市场上获得

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Eight different commercially available whey protein concentrates (WPCs) on the Australian market were analysed to examine the interrelationships between the chemical composition and functional properties.Parameters measured included proximate chemical analysis, protein type (SDS-PAGE), particle size (HPLC and particle size analysis), heat induced denaturation (DSC), solubility, heat stability, heat coagulation time, emulsifying and foaming properties and gelling characteristics.The protein content of most samples was close to 80% but they varied in fat and calcium levels. SIDS-PAGE and SE-HPLC revealed slight differences in the proportion of major whey proteins. With the exception of emulsifying properties, there were substantial variations in physicochemical measurements. Several samples failed to create foam, probably because of the presence of more fat. One of the samples showed appreciable heat stability requiring 20 s at 140 degrees C for observable aggregate formation. DSC analysis of this sample showed a significantly high Delta H and proximate analysis showed a high ash and Ca content.This study confirmed that WPCs commercially available on the Australian market had substantially different functional properties and could thus have different applications in food products. These functionalities could not be predicted simply from the proximate compositions of the tested samples. Aust. J. Dairy Technol. 64, 164-170
机译：分析了澳大利亚市场上的八种不同的市售乳清蛋白浓缩物（WPC），以检查化学成分与功能特性之间的相互关系。所测量的参数包括化学分析，蛋白质类型（SDS-PAGE），粒径（HPLC和粒径）分析），热诱导变性（DSC），溶解度，热稳定性，热凝结时间，乳化和起泡特性以及胶凝特性。大多数样品的蛋白质含量接近80％，但脂肪和钙含量有所不同。 SIDS-PAGE和SE-HPLC显示主要乳清蛋白的比例略有差异。除了乳化特性外，理化测量值也有很大差异。几个样品未能产生泡沫，可能是因为存在更多的脂肪。样品之一显示出明显的热稳定性，在140摄氏度下需要20 s才能观察到聚集体的形成。该样品的DSC分析显示出极高的Delta H值，最近的分析显示出高的灰分和Ca含量。这项研究证实，在澳大利亚市场上可买到的WPC具有明显不同的功能特性，因此在食品中可能具有不同的应用。这些功能不能简单地从测试样品的邻近组成中预测。澳洲J.乳业技术。 64、164-170

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