Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 71, Issue 3, Pages 781-790Publisher
WILEY
DOI: 10.1111/1471-0307.12498
Keywords
Angum gum; Heat treatment; Sour cherry concentrate; Stabilisation; Whey protein concentrate
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In this study, a whey protein sour cherry beverage was prepared using whey protein concentrate, sour cherry concentrate, Angum gum, water and sugar as initial ingredients. Whey protein concentrate and gum solutions were prepared by four methods. Heat treatment of the solutions led to denaturation of proteins, a change in the solubility of proteins and sediment formation. Our results showed that denaturation of proteins made the peptide fragments of the proteins to bind the gum, thus preventing the separation of the serum.
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