A Review: Effect of Whey Protein Under Influence of Heat and Cold

Nadia Sharif¹, Uzma Nihar², Iqra², Saba Zafar^3*

The study demonstrated whey protein's denaturation in cow and buffalo milk, impacting coagulation, acidity, nutrition, fermentation, and health benefits.

Abstract

Background: Whey protein, a heterogeneous mixture of secreted proteins, predominantly includes β-lactoglobulin (β-Lg) and α-lactalbumin (α-La). In mammalian milk, cow's milk contains 18% whey protein, while buffalo's milk is richer in fat and protein content. This study investigates the denaturation of whey protein in both cow's and buffalo's milk under varying thermal conditions. Methods: The denaturation of whey protein was assessed under cold storage (4–5°C) and heat treatment (70–85°C) in both cow’s and buffalo’s milk. The impact of these conditions on milk coagulation, bacterial growth, and changes in acidity was examined. Results: Cold storage increased milk coagulation, with viable bacterial growth and higher lactic acid levels. Heat treatment also elevated milk acidity, leading to the disappearance of β-Lg. Whey protein showed notable denaturation under both cold and heat treatments. Conclusion: Whey protein denaturation occurs under cold and heat treatments, affecting milk properties like coagulation and acidity. Beyond its role in milk stability, whey protein plays a significant role in human health, including its nutritional benefits, promotion of cell growth, fermentation processes, and disease prevention, while acting as an antioxidant.

Keywords: Whey Protein, Denaturation, Cow Milk, Buffalo Milk, Thermal Treatment, Milk Coagulation

References

Ahmad, S., Gaucher, I., Rousseau, F., Beaucher, E., Piot, M., Grongnet, J. F. in Gaucheron, F. (2008). Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow’s milk. Food chemistry, 106(1), 11-17.

Akkerman, M., Rauh, V. M., Christensen, M., Johansen, L. B., Hammershøj, M. in Larsen, L. B. (2016). Effect of heating strategies on whey protein denaturation—Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry. Journal of dairy science, 99(1), 152-166.

Ammar, E., Ismail, M., El-Shazly, A. in Eid, M. (2010). Influence of cold storage and mixing on properties of buffalo’s and cow’s milk. Livest Res Rural Dev, 22.

Anema, S. G. (2020). The whey proteins in milk: thermal denaturation, physical interactions, and effects on the functional properties of milk (prevajalec, Trans.). V Milk proteins (str. 325-384). Elsevier.

Baier, D., Purschke, B., Schmitt, C., Rawel, H. M. in Knorr, D. (2015). Effect of high pressure–low temperature treatments on structural characteristics of whey proteins and micellar caseins. Food chemistry, 187, 354-363.

Buffoni, J. N., Bonizzi, I., Pauciullo, A., Ramunno, L. in Feligini, M. (2011). Characterization of the major whey proteins from milk of Mediterranean water buffalo (Bubalus bubalis). Food Chemistry, 127(4), 1515-1520.

Davies, D. in White, J. (1966). The stability of milk protein to heat: I. Subjective measurement of heat stability of milk. Journal of Dairy Research, 33(1), 67-81.

deWit, J. N. in Klarenbeek, G. (1984). Effects of various heat treatments on structure and solubility of whey proteins. Journal of dairy science, 67(11), 2701-2710.

Dzurec Jr, D. J. in Zall, R. R. (1985). Effect of heating, cooling, and storing milk on casein and whey proteins. Journal of Dairy Science, 68(2), 273-280.

El-Agamy, E. (2007). The challenge of cow milk protein allergy. Small Ruminant Research, 68(1-2), 64-72.

Glantz, M., Devold, T., Vegarud, G., Månsson, H. L., Stålhammar, H. in Paulsson, M. (2010). Importance of casein micelle size and milk composition for milk gelation. Journal of Dairy Science, 93(4), 1444-1451.

Hassan, Z., Azza, M. in Mona, A. (2009). Effect of cold storage and heating of camel's milk on functional properties and microstructure in comparison with cow's and buffalo's milk. Annals of Agricultural Science (Cairo), 54(1), 137-147.

Kilshaw, P., Heppell, L. in Ford, J. (1982). Effects of heat treatment of cow's milk and whey on the nutritional quality and antigenic properties. Archives of Disease in Childhood, 57(11), 842-847.

Kinsella, J. in Whitehead, D. (1989). Proteins in whey: chemical, physical, and functional properties (prevajalec, Trans.). V Advances in food and nutrition research (št. 33, str. 343-438). Elsevier.

Lara-Villoslada, F., Olivares, M. in Xaus, J. (2005). The balance between caseins and whey proteins in cow's milk determines its allergenicity. Journal of dairy science, 88(5), 1654-1660.

Markiewicz-Keszycka, M., Wójtowski, J., Kuczynska, B., Puppel, K., Czyzak-Runowska, G., Bagnicka, E., . . . Krzyzewski, J. (2013). Chemical composition and whey protein fraction of late lactation mares' milk. International Dairy Journal, 31(2), 62-64.

Nikolaidis, A., Andreadis, M. in Moschakis, T. (2017). Effect of heat, pH, ultrasonication and ethanol on the denaturation of whey protein isolate using a newly developed approach in the analysis of difference-UV spectra. Food chemistry, 232, 425-433.

Pelegrine, D. in Gasparetto, C. (2005). Whey proteins solubility as function of temperature and pH. LWT-Food Science and Technology, 38(1), 77-80.

Pereira, P. C. (2014). Milk nutritional composition and its role in human health. Nutrition, 30(6), 619-627.

Pereira, R. N., Teixeira, J. A., Vicente, A. A., Cappato, L. P., da Silva Ferreira, M. V., da Silva Rocha, R. in da Cruz, A. G. (2018). Ohmic heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure. Current Opinion in Food Science, 22, 95-101.

Quant, A. J. B., Albis, A. R. in Perez, J. A. (2019). EFFECT OF HEAT TREATMENT ON PHYSICAL PROPERTIES OF WHEY PROTEIN BEVERAGES (WPB). Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 20(2), 209-218.

Raikos, V. (2010). Effect of heat treatment on milk protein functionality at emulsion interfaces. A review. Food Hydrocolloids, 24(4), 259-265.

Schong, E. in Famelart, M.-H. (2017). Dry heating of whey proteins. Food Research International, 100, 31-44.

Sliwinski, E., Roubos, P., Zoet, F., Van Boekel, M. in Wouters, J. (2003). Effects of heat on physicochemical properties of whey protein-stabilised emulsions. Colloids and Surfaces B: Biointerfaces, 31(1-4), 231-242.

Virtanen, T., Pihlanto, A., Akkanen, S. in Korhonen, H. (2007). Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria. Journal of applied microbiology, 102(1), 106-115.

Wedholm, A., Larsen, L. B., Lindmark-Månsson, H., Karlsson, A. H. in Andrén, A. (2006). Effect of protein composition on the cheese-making properties of milk from individual dairy cows. Journal of Dairy Science, 89(9), 3296-3305.

Zamberlin, Š., Pogacic, T., Mahnet, S., Golem, Ž., Havranek, J. in Samaržija, D. (2010). The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt. International journal of dairy technology, 63(4), 587-592.