Calcium effects on the functionality of a modified whey protein ingredient

The primary objective for this study addressed the effects of supplemental calcium on the functional properties of a modified whey protein ingredient (mWPC), prepared by acidification to pH 3.35, followed by extended heat treatment, gelation, and spray drying. In the presence of added calcium (mWPC-Ca2+), protein solutions showed increased thickening capacity, especially under refrigeration temperatures, compared to dispersions made with mWPC alone. A rheological assessment included the determination of (i) power law parameters, (ii) viscoelastic properties, and (iii) the effects of heating and cooling on these protein systems. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) banding profile suggested that various disulfide-linked molecular forms of beta-lactoglobulin, bovine serum albumin, and immunoglobulin were likely formed during manufacturing of the mWPC ingredient based on the patterns obtained when electrophoresis was performed in the absence of beta-mercaptoethanol compared to those observed with commercial WPC samples. An enhanced water-holding capacity was measured in mWPC-Ca2+ dispersions. Differential scanning calorimetry established that the addition of calcium salts caused a 2-fold increase in the amount of bound or unfreezeable water compared to mWPC controls. The physical appearance of the network structure varied significantly upon visualization with scanning electron microscopy, in which case the formation of large, rounded, spherical structures was noted in mWPC-Ca2+ samples, ascribed to an increased surface tension caused by the higher salt content. Ultimately, such attributes may afford distinct advantages for whey-based ingredients intended for application within food systems, especially under cold processing conditions.