Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent

摘要

The aim of this study was to investigate suitabilityof polymerized whey protein prepared directly fromcheese whey on the physicochemical, texture properties,and microstructure of the yogurt. The results indicatedthat addition of polymerized whey protein obtained byheating the liquid whey protein concentrate at 75°C for10 min had no significant differences in pH, titratableacidity, total solids, protein content, viscosity, texture,and syneresis between the yogurt with polymerizedliquid whey protein (YWPS) and the yogurt withpolymerized whey protein concentrate. However, theYWPS had significant differences in viscosity, texture,and syneresis compared with the control yogurt.Scanning electron micrographs of YWPS displayed acompact and homogeneous protein network for polymerizedwhey protein solution (PWPS) samples. The4 yogurt samples were evaluated by the quantitativedescriptive analysis method, and 14 sensory attributeswere analyzed by principal component analysis. All 3principal components had significant effects on the sensoryprofiles, accounting for 52.3, 24.32, and 10.8% ofthe variability in the results, respectively. Polymerizedwhey protein prepared directly from cheese whey maybe a good protein base as a thickening agent for yogurtmaking.