Avaliação da influência tecnológica da relação soroproteína/ caseínas durante condições simuladas de processamento térmico

Abstract

The traditional sources of protein are being increasingly used as ingredients for a large number of formulated foods. The techno-functional properties of proteins are related to various general and molecular characteristics such as hydration, surface activity and type of protein-protein interactions, facilitated by partial unfolding of structures. From these interactions, the medium pH is presented as a major interferer in intensity and type of reaction that takes place. The intensity of denaturation and interaction of different proteins occur in different forms and intensity accordingly to the pH value of the medium in which they are located. This study aimed to verify the influence of interactions between whey /casein in the evolution of the viscosity and texture profile of dairy products at different pH values, using Rapid Viscosity Analyzer (RVA) simulator and its technological application in processed cheese. We have analyzed samples of commercial whey protein concentrate (WPC) and milk protein concentrate (MPC). The solid-liquid concentration of the solution measured in the RVA was 0.3 g.g-1 of dry weight in water due to the high sensitivity of the system to solid concentration. The solution was adjusted to pH values of 6.0, 6.5 and 7.0. The results were interpreted in terms of the final viscosity after processing at RVA. It was possible to optimize the different conditions of variables of concentrated protein solution and of the pH of the solution with the interpretation of the obtained viscosity profiles with reference to the thermal behavior of MPC and WPC. The RVA can be considered an emerging analytical tool for the study and knowledge of the technological features, using the analysis to estimate the viscosity of protein denaturation. It was also possible to optimize the different proportions of WPC and MPC to change the parameters of texture for creamy processed cheese and the pH was also an influencing factor in this optimization.