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The Processing of Whey Protein as a Functional Food Ingredient

The Processing of Whey Protein as a Functional Food Ingredient. Lindsey Janeiro. Introduction to Whey. Whey and casein are the two basic categories of milk proteins.

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The Processing of Whey Protein as a Functional Food Ingredient

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  1. The Processing of Whey Protein as a Functional Food Ingredient Lindsey Janeiro

  2. Introduction to Whey • Whey and casein are the two basic categories of milk proteins. • Casein becomes insoluble and precipitates to a curd, leaving behind liquid whey when the milk is adjusted to an acidic pH of 4.6. (4) • Liquid whey contains whey proteins and water-soluble vitamins, minerals, and some lactose. • 80% of whey is made up of two types of individual proteins: α-lactalbumin (25%) and β-lactoglobulin (55%) (4). • Typically these individual proteins are left together in their whey protein forms, but they can be filtered separately from each other. • Historically, whey had little worth and its use as a functional food ingredient hasn’t been explored until the past few decades (2). McWilliams M. Foods: Experimental Perspectives. New Jersey: Pearson Education, Inc.; 2008: 296-321.

  3. Processed Forms of Whey • The whey proteins that have the most functionality are those that have been processed further. • Whey protein concentrate: Whey protein filtered and concentrated from 34 to 80% protein. • Whey protein hydrolysates: Produced by hydrolysis of several enzymes and has shorter chains of whey protein. • Whey protein isolates: Essentially whey protein concentrate that has been concentrated and purified further. • There are less mineral impurities and a greater concentration of protein, containing upwards of ninety-five percent protein. McWilliams M. Foods: Experimental Perspectives. New Jersey: Pearson Education, Inc.; 2008: 296-321.

  4. Functional Properties of Whey Protein • Contributes to viscosity and stability of products (4). • Enhances texture. • Whey protein concentrates can be texturized into powders, crumbs, ribbons, chunks and more. • Binding agents. • Promotes browning. • Can create foams. • Enhance solubility. • Can form gels. McWilliams M. Foods: Experimental Perspectives. New Jersey: Pearson Education, Inc.; 2008: 296-321.

  5. Research Question • What variables can alter the functional properties of whey protein?

  6. Process-induced changes in whey proteins during the manufacture of whey protein concetrates • Noticeable differences in functionality and other properties exist between various commercial and laboratory whey protein concentrate (WPC) and whey protein isolate (WPI) products. • This study done to evaluate the structural changes done on whey protein during processing. • Whey samples were taken from two different dairy factories in New Zealand. • Samples of the processed whey were taken at various points during WPC processing: • Whey after clarification • Retentate mid-way through ultrafiltration/ diafiltration • Retentateaterdiafiltration • Concentrate after evaporation • WPC after spray drying • Samples were diluted with a highly purified water, then ultracentrifuged to remove large pieces of matter. • Prepared samples under went whey protein separation by means of size exclusion chromatography and multi-angle laser light scattering (SEC-MALLS) de la Fuente MA, Hemar Y, Tamehana M, Munro PA, Singh H. Process-induced changes in whey proteins during the manufacture of whey protein concentrates. International Dairy Journal. 2002; 4: 361-9.

  7. Results • In un-centrifuged samples, the MALLS system detected particle sizes that were too large and close to the “void” volume (the extra size decreases the functional properties). • Utracentrifuged whey samples formed two layers (a residual lipid layer and a layer of sediments). • Ultracentrifuging samples = less large-sized material and more consistent whey proteins. • Ultrafiltration, evaporation, and drying did not cause any changes in the proportions of individual proteins. de la Fuente MA, Hemar Y, Tamehana M, Munro PA, Singh H. Process-induced changes in whey proteins during the manufacture of whey protein concentrates. International Dairy Journal. 2002; 4: 361-9.

  8. Conclusion • SEC-MALLS is a beneficial technique for monitoring changes in protein during different processing stages in WPC production. • Results show standard WPC processing treatments in New Zealand do not cause significant alteration to composition and aggregation state of whey proteins. • Small amounts of protein aggregates are a result of heat treatment prior to concentration and drying of whey. • Different whey protein compositions and functionalities are a result of the cheese or casein manufacture and not a result of the WPC manufacturing process. • There are no significant alterations in the composition or aggregation state of the whey proteins so this is unlikely to be a source of ay WPC variability. de la Fuente MA, Hemar Y, Tamehana M, Munro PA, Singh H. Process-induced changes in whey proteins during the manufacture of whey protein concentrates. International Dairy Journal. 2002; 4: 361-9.

  9. Minimizing Variations in Functionality of Whey Protein Concentrates from Different Sources • Variability of whey proteins and their functionality in products is problematic in formulating products. • Food manufacturers have to either rely on one manufacturer or are forced to blend products from multiple source to achieve uniformity. • The goal of this study was to determine the variability in whey properties and functionality from 6 commercial suppliers and determine methods for reducing variability in spite of the differences in manufacturing. Onwulata CI, Konstance RP, Tomasula PM. Minimizing variations in functionality of whey protein concentrates from different sources. Journal of Dairy Science. 2004; 87: 749-756

  10. Materials and Process • All whey concentrate samples used were low heat processed, contained around 80% protein, and were intended for use in extruded snack food applications. • Studies were done on the WPC samples as is, and also when sieved through 150-micron and 106-micron openings. • Tests were run on moisture content, ash content, fat content, protein content, and particle size distribution. • Functional purposes researched were gel strength, protein solubility, foam volume and stability, and viscosity. Onwulata CI, Konstance RP, Tomasula PM. Minimizing variations in functionality of whey protein concentrates from different sources. Journal of Dairy Science. 2004; 87: 749-756

  11. Results • The visible surfaces of commercial WPC show variety, with some surfaces smooth and some with surface indentations. • Smaller particle sizes correlate to lower fat content and higher solubility. • Gel strength, foam volume, ad stability varied from product to product. • In spite of different manufacturing processes, WPC sieved in the 100 to 150 micron range have a greater uniform functionality. • The processed, smaller-particle sized WPC had a decrease in final viscosity as opposed to the WPC straight from the manufacturers. Onwulata CI, Konstance RP, Tomasula PM. Minimizing variations in functionality of whey protein concentrates from different sources. Journal of Dairy Science. 2004; 87: 749-756.

  12. Conclusion • Physical and functional properties are mostly dependent on particle size distribution. • Fat content, solubility, gel strength, and foam properties correlated to particle size. • Size, shape, and density greatly varied based on particle size. • Removing insoluble denatured proteins will always improve functionality despite the manufacturing history. 13. Onwulata CI, Konstance RP, Tomasula PM. Minimizing variations in functionality of whey protein concentrates from different sources. Journal of Dairy Science. 2004; 87: 749-756.

  13. Application to Dietetics – studies on different people groups • For healthy-weight men and women utilizing vanilla-flavored protein shakes consumed before meal times, whey protein didn’t impact satiety levels any differently than other proteins (1). • Exceeding the maximum recommended serving size of whey protein didn’t provide any additional satiety for those looking to stay satisfied longer • In another study, the difference that whey protein provides over other supplementation (like casein protein) is that over time, supplementing one’s diet with whey proteins will improve fasting lipids and insulin levels in overweight and obese individuals (2). • If infants consume whey protein that still has both α-lactalbumin and β-lactoglobulin proteins, the β-lactoglobulin can make the child susceptible to allergies. It is only the α-lactalbumin that has the similar proteins to human milk and that would be beneficial to infants. (3) Astbusy NM, Stevenson EJ, MorrisP, Taylor MA, Macdonald IA. Dose-response effect of a whey protein preload on within-day energy intake in lean subjects. British Journal of Nutrition. 2010; 04: 1858-1867. Pal S, Ellis V, Dhaliwal S. Effects of whey protein isolate on body composition, lipids, insulin and glucose in overweight and obese individuals. British Journal of Nutrition. 2010; 104: 716-723. Lucena ME, Alvarez S, Menéndez C, Riera RA, Alvarez R. Beta-lactoglobulin removal from whey protein concentrates: Production of milk derivatives as a base for infant formulas. Separation and Purification Technology. 2006; 52: 310-316.

  14. Application to Dietetics – Position of the ADA • The ADA has stated that intact, high-quality proteins (like whey, casein, or soy) are effectively used for the maintenance, repair, and synthesis of skeletal muscle proteins in response to extensive athletic training. • Recommendation for protein intake for these strength trained athletes range from 1.2 to 1.7 grams per kilogram per day. • When proteins or amino acids are consumed close to when the strength and/ or endurance exercises take place, it can actually enhance in the maintenance and increase in skeletal muscle. • Not for everyone. • Too readily available? • Recommendation? Moderation. Rodriguez N, DiMarco NM, Lagley S. Position of the American Dietetic Association, Dietitians of Canada, and the American College of Sport Medicine: Nutrition and athletic performance. Journal of the American Dietetic Association. 2009; 109: 509-527.

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