SOLUBILITY OF INGREDIENTS WITH WHEY PROTEINS DEPENDING ON CONCENTRATION AND TEMPERATURE

OYDYOY

Abstract

Whey protein concentrates are used to improve the nutritional value of enteral nutrition products and other specialized food products. The specific technologies used to produce whey protein concentrates affect their physicochemical properties. The aim of this study was to investigate the influence of temperature and concentration on the dissolution rate of a 90% whey protein isolate (WPI 90), an 80% whey protein concentrate (WPC 80), and a lecithinized whey protein concentrate with a protein content of 80% (LPC 80). Ingredient concentrations varied from 1% to 10% in 3% increments. Visual observations of the ingredient dissolution process were conducted at four temperature levels: 20, 40, 60, and 80°C. The active acidity of the dissolved whey protein concentrates was determined potentiometrically. The active acidity of the samples under study varied from more acidic to less acidic, all other things being equal, in the following order: ISB 90 → KSB 80 → LKSB 80. Under experimental conditions, the optimal dissolution temperature was found to be 40°C for ISB 90, while for KSB 80 and LKSB 80 it was 60°C. At 80°C, the dissolution time of all observed ingredients was prolonged compared to lower temperatures. A hydration temperature of 80°C is undesirable when for­ming mixtures with ISB 90 and LKSB 80 due to a significant prolongation of the process. The entire studied temperature range is permissible for systems with KSB 80, while for LKSB 80, only the range from 20 to 60°C is acceptable. The obtained results can be applied in practical conditions in the formation of dairy components and various specialized food products, including those for enteral nutrition.