Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide

Journal of Food Science
Tucker J SmithMaryAnne Drake

Abstract

Whey protein is a highly functional food ingredient used in a wide variety of applications. A large portion of fluid whey produced in the United States is derived from Cheddar cheese manufacture and contains annatto (norbixin), and therefore must be bleached. The objective of this study was to compare sensory and functionality differences between whey protein isolate (WPI) bleached by benzoyl peroxide (BP) or hydrogen peroxide (HP). HP and BP bleached WPI and unbleached controls were manufactured in triplicate. Descriptive sensory analysis and gas chromatography-mass spectrometry were conducted to determine flavor differences between treatments. Functionality differences were evaluated by measurement of foam stability, protein solubility, SDS-PAGE, and effect of NaCl concentration on gelation relative to an unbleached control. HP bleached WPI had higher concentrations of lipid oxidation and sulfur containing volatile compounds than both BP and unbleached WPI (P < 0.05). HP bleached WPI was characterized by high aroma intensity, cardboard, cabbage, and fatty flavors, while BP bleached WPI was differentiated by low bitter taste. Overrun and yield stress were not different among WPI (P < 0.05). Soluble protein loss at pH 4.6 of WP...Continue Reading

References

Oct 19, 2005·Journal of Dairy Science·M E Carunchia WhetstineM A Drake
Nov 25, 2006·Colloids and Surfaces. B, Biointerfaces·J P Davis, E A Foegeding
Nov 20, 2009·Journal of Dairy Science·A E CroissantM A Drake
Aug 21, 2010·Journal of Dairy Science·E J KangM A Drake
Dec 24, 2011·Journal of Dairy Science·M A D ListiyaniM A Drake
May 23, 2012·Journal of Dairy Science·R E CampbellM A Drake
Jul 5, 2012·Journal of Food Science·E J KangM A Drake
Jan 9, 2013·Journal of Dairy Science·Rachel E CampbellDavid M Barbano
Jan 22, 2013·Journal of Food Science·Suzanne M Jervis, MaryAnne Drake
Apr 8, 2014·Journal of Dairy Science·T J SmithM A Drake

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