University of Reading Research Data Archive

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

How to cite this Dataset

Description

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, Hong, Yuchun
Contributors: Methven, Lisa, Khutoryanskiy, Vitaliy, Parker, Jane, Faka, Marianthi
Rights-holders: University of Reading
Data Publisher: University of Reading
Publication Date: 2016
Data last accessed: 15 November 2019
DOI: http://dx.doi.org/10.17864/1947.52
Metadata Record URL: https://researchdata.reading.ac.uk/id/eprint/52
Organisational units: Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > School of Pharmacy
Faculty of 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
Rights:

Files

Data

README file

Statistics

Altmetric

Actions (Log-in required)

View item View item