University of Reading Research Data Archive

The effect of thermal denaturation on physiochemical and sensory properties of whey protein

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The effects of denaturation of reconstituted (10% w/v in deionised water) whey protein concentrate (80% protein) on physiochemical and sensory properties were studied. A native sample (WPC00) was compared to samples heated at 70 degrees Celcius for 5, 10 and 20 min (WPC05, WPC10, and WPC20).
pH; absorbance of 680nm wavelength light; particle size in the upper, lower, and bulk of sensory samples; zeta potential; and rheology were studied. Qualitative descriptive analysis was carried out using 12 trained panelists scoring in duplicate using a consensus vocabulary of 34 attributes. Sequential profiling was carried out with 9 trained panelists scoring in duplicate. Samples were presented as 8 aliquots and scored during consumption, 30s after consumption, and 60s after consumption.

Resource Type: Dataset
Creators: Bull, Stephanie Paige and Hong, Yuchun
Contributors: Methven, Lisa, Khutoryanskiy, Vitaliy, Parker, Jane and Faka, Marianthi
Rights-holders: University of Reading
Data Publisher: University of Reading
Publication Year: 2016
Data last accessed: 10 May 2024
Metadata Record URL:
Organisational units: Life Sciences > School of Chemistry, Food and Pharmacy > School of Pharmacy
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Participating Organisations: University of Reading, Volac International Limited
Keywords: whey protein, drying, mucoadhesion, denaturation, sequential profiling, particle size, qualitative descriptive analysis, zeta potential, pH
Data Availability: OPEN


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