Effects of Pulsed Electric Field Technology on Whey Protein Concentrate

TL;DR

Pulsed electric field treatment improves the solubility and emulsification of whey protein concentrate without altering its protein structure.

Contribution

First use of a scalable PEF system on 10% WPC-80, showing improved physical and functional properties.

Findings

PEF treatment reduced viscosity and particle size of whey solution.

Solubility and emulsification stability increased significantly after PEF treatment.

Protein structure remained unchanged as confirmed by CD, fluorescence, and DSC.

Abstract

Whey protein concentrate (WPC-80) was reconstituted to 10% (m/v) and pumped through a pulsed electric field (PEF) system using three treatment conditions. The PEF-treated whey solution was assessed for viscosity, whereas dried whey was resolubilized and tested for protein structure integrity by circular dichroism (CD), fluorescence, and differential scanning calorimetry (DSC), and functionality was assessed by measuring solubility, foamability, emulsification, and particle size. PEF treatment resulted in a reduction in apparent viscosity (from 2.74 cP down to 2.57 cP) and particle size (from 325.9 nm down to 297.6 nm), and increased solubility (from 90.41% up to 92.34%) and emulsification stability (from 1727 min up to 4821 min), while emulsification stability decreased initially (from 1.645 m2/g to 1.283 m2/g) then increased at the high treatment level (1.915 m2/g). The foamability and molecular weight profile did not change with PEF treatment. Exposure to PEF resulted in no statistically significant changes to protein structure based on data obtained from CD, fluorescence, or DSC. This study represents the first instance of a WPC-80 being treated with a commercially available, scalable, continuous flow PEF system at a higher concentration (10% m/v), resulting in favorable changes to the physical and functional properties of the whey solution and dried powder.

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