How to cite this Dataset
Bull, Stephanie Paige and Hong, Yuchun (2016): The effect of thermal denaturation on physiochemical and sensory properties of whey protein. University of Reading. Dataset. https://doi.org/10.17864/1947.52
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 |
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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: | 7 September 2024 |
DOI: | https://doi.org/10.17864/1947.52 |
Metadata Record URL: | https://researchdata.reading.ac.uk/id/eprint/52 |
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 |
Rights: | |
Data Availability: | OPEN |