Skip to Main Content
 

Global Search Box

 
 
 

ETD Abstract Container

Abstract Header

The Authentication of Whey Protein Powder Ingredients and Understanding Factors Regulating Astringency in Acidic Whey Protein Beverages to Estimate Astringency by Infrared Spectroscopy - An Instrumental Approach

Wang, Ting
http://rave.ohiolink.edu/etdc/view?acc_num=osu1398963463

Abstract Details

2014, Doctor of Philosophy, Ohio State University, Food Science and Technology.
Whey protein, recognized as a healthy ingredient nowadays, has been widely used in beverages, bakery products, meat products, and infant formula with attractive functionalities such as water binding, gelation, emulsification, and foaming. The processing of whey protein from cheese manufacture has become highly automated and the production amount has increased largely, which indicated that whey protein has become to an essential ingredient in food industry. The advanced techniques involving membrane filtration and ion exchange have made it possible to manufacture specific product to fulfill the demand of customers. While whey protein has been successfully transformed from waste to a value-added ingredient, it still confronts problems: The adulteration of raw material and astringency induced when whey protein beverage was formulated under acidic pH. The overall objectives of this dissertation were to provide an accurate and convenient instrumental method, Infrared Spectroscopy (IR), to authenticate the whey protein powder and predict the astringency of acidic whey protein beverage, and understand the factors regulating the whey protein astringency, hence benefit the application of whey protein as a key ingredient in food products. Whey protein powders including whey protein isolate (WPI), whey protein concentrate (WPC), and whey protein hydrolysate (WPH) were obtained from different manufactures, with different sample characteristics and processing techniques. Each powder was formulated to a corresponding beverage. The first batch was controlled under uniform pH value (pH=3.5) after formulation from different powders, and beverage of the second batch formulated by each whey protein powder was further adjusted to 5 different pH values (ranging from 2.2 to 3.9). Quantitative sensory test of astringency on all whey protein beverage samples was conducted at the Sensory Service Center in North Carolina State University. Infrared spectra of all samples were collected in the wavenumber ranges from 4000 to 700 cm-1. Classification model and prediction model were built through multivariate analysis. Multiple linear regression and Pearson correlation were used to reveal the factors modulating whey protein astringency. SIMCA classification models with interclass distances larger than 3 were built to authenticate raw ingredients, and the unknown samples were successfully predicted using calibration models. The Partial Least Square Regression (PLSR) analysis showed strong ability to predict astringency based on infrared spectra of different protein products (WPI, WPC, and WPH beverages). IR bands associated with protein secondary conformation and carbonyl side chain of amino acids were identified to be significant in both authentication and prediction. Whey protein types and pH values were suggested to be significant factors in the development of astringency in whey protein products. In conclusion, with the comprehensive information obtained from food samples spectra, IR combined with multivariable chemometrics was an accurate, easy and high throughput method in understanding and predicting whey protein astringency, which will be extremely attractive to both scientific research and food industry practice.
Luis Rodriguez-Saona (Advisor)
Monica Giusti (Committee Member)
Michael Mangino (Committee Member)
Lynn Knipe (Committee Member)
134 p.
Food Science

Recommended Citations

Citations

  • Wang, T. (2014). The Authentication of Whey Protein Powder Ingredients and Understanding Factors Regulating Astringency in Acidic Whey Protein Beverages to Estimate Astringency by Infrared Spectroscopy - An Instrumental Approach [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1398963463

    APA Style (7th edition)

  • Wang, Ting. The Authentication of Whey Protein Powder Ingredients and Understanding Factors Regulating Astringency in Acidic Whey Protein Beverages to Estimate Astringency by Infrared Spectroscopy - An Instrumental Approach. 2014. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1398963463.

    MLA Style (8th edition)

  • Wang, Ting. "The Authentication of Whey Protein Powder Ingredients and Understanding Factors Regulating Astringency in Acidic Whey Protein Beverages to Estimate Astringency by Infrared Spectroscopy - An Instrumental Approach." Doctoral dissertation, Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1398963463

    Chicago Manual of Style (17th edition)

osu1398963463
4,343
© 2014, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.