High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Functional Properties

Protein solubility of commercial whey protein concentrate 35 [WPC 35; no high hydrostatic pressure (HHP)] or Washington State University-whey protein concentrate (No = no HHP; 300-0=300MPa for 0min; 300-15=300MPa for 15min; 400-0=400MPa for 0min; 400-15=400MPa for 15min; 600-0=600MPa for 0min) after selected HHP-time combinations at pH 4.6 and 7.0, determined with the UDY method. ^a,bDifferent letters denote significant differences across different treatments (P≤0.05). Vertical lines correspond to standard deviation.

Protein solubility of commercial whey protein concentrate 35 [WPC 35; no high hydrostatic pressure (HHP)] or Washington State University-whey protein concentrate (No=no HHP; 300-0=300MPa for 0min; 300-15=300MPa for 15min; 400-0=400MPa for 0min; 400-15=400MPa for 15min; 600-0=600MPa for 0min) after selected HHP-time combinations at pH 4.6 and 7.0, determined with the BioRad protein assay method. ^a,bDifferent letters denote significant differences across different treatments (P≤0.05). Vertical lines correspond to standard deviation.

Whipping time and overrun for commercial whey protein concentrate 35 [WPC 35; no high hydrostatic pressure (HHP)] or Washington State University-whey protein concentrate (No = no HHP; 300-0=300MPa for 0min; 300-15=300MPa for 15min; 400-0=400MPa for 0min; 400-15=400MPa for 15min; 600-0: 600MPa for 0min) treated with selected HHP-time combinations. ^a–hDifferent letters denote significant differences for individual whipping times (P≤0.05). Vertical lines correspond to standard deviation.

Whipping time and foam stability for commercial whey protein concentrate 35 [WPC 35; no high hydrostatic pressure (HHP)] or Washington State University-whey protein concentrate (No=no HHP; 300-0=300MPa for 0min; 300-15=300MPa for 15min; 400-0=400MPa for 0min; 400-15=400MPa for 15min; 600-0=600MPa for 0min) treated with selected HHP-time combinations. ^a–oDifferent letters denote significant differences for individual whipping times (P≤0.05). Vertical lines correspond to standard deviation.

The SDS-PAGE patterns without and with β-mercapto-ethanol (β-ME using 10% gel loaded with standard solution (S), untreated Washington State University-whey protein concentrate (WSU-WPC; A), high hydrostatic pressure-treated WSU-WPC (B), and untreated whey protein concentrate 35 (C) solutions. I = dimer-trimer α-LA and β-LG; II = intermediate aggregates; III = monomeric BSA; IV = large aggregates.

The SDS-PAGE patterns without and with β-mercapto-ethanol (β-ME using 4 to 20% gradient gel loaded with standard solution (S), untreated Washington State University-whey protein concentrate (WSU-WPC; A), high hydrostatic pressure-treated WSU-WPC (B), and untreated whey protein concentrate 35 (C) solutions. α-LA (12.4 kDa); β-LG (18.6 kDa); I = dimer-trimer α-LA and β-LG; II = intermediate aggregates; III = monomeric BSA; IV = large aggregates.