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Journal of Food: Microbiology, Safety & Hygiene | ISSN: 2476-2059 | Volume 3
December 03-04, 2018 | Chicago, USA
Food Safety & Regulatory
International Conference on
Water Microbiology, Water Sustainability and Reuse Technologies
3
rd
International Conference on
&
Effect of heat treatment on protein profile of whey protein beverages
Anibal Jose Barrios Quant
University of Atlantico, Colombia
T
here is interest in the production of heat-stable and clear beverages containing high levels of whey proteins. A challenge of
incorporating whey proteins into sports beverages is that hot-fill treatment (88°C for 2min). The objective of this research is to
study the effects that undergo the profile of whey proteins on a whey protein beverage (WPB) when exposed to the thermal treatment.
WPB was prepared to mix 5% whey protein with 0.04% potassium sorbate, and 0.5M H3PO4 was used to adjust pH to 3.0 and 7.0.
The protein particle size and zeta-potential were tested using a spectrophotometer. Lastly, the protein profile of beverages containing
whey was determined by SDS-PAGE. Hot-fill treatment had a negative impact on the physiochemical properties of whey proteins.
The formation of protein-protein complexes produced an increase in particle size and absolute zeta potential in WPB formulations
at both pH 3.0 and 7.0.
artista_222@hotmail.comJ Food Microbiol Saf Hyg 2018, Volume 3
DOI: 10.4172/2476-2059-C4-018