Exopolysaccharides modify functional properties of whey protein concentrate

G. Deep, A. N. Hassan, L. Metzger

Research output: Contribution to journalArticlepeer-review

5 Scopus citations


The objective of this research was to produce whey protein concentrate (WPC) with modified functionality using exopolysaccharide- (EPS) producing cultures. Two different EPS-producing cultures, Lactococcus lactis ssp. cremoris JFR and Streptococcus thermophilus, producing EPS1 and EPS2 respectively, were used in this study. One EPS-nonproducing commercial cheese culture (DVS 850; Chr. Hansen, Milwaukee, WI) was used as the control. Reconstituted sweet whey powder was used in this study to eliminate variations from fresh whey. Cultures grown overnight in reconstituted WPC (10% wt/vol) were added, directly or after overnight cooling (cooled EPS), at 2% (wt/vol) to 6% (wt/wt) solution of reconstituted whey. Whey was then high-temperature, short-time pasteurized at 75°C for 35. s and ultrafiltered to a volume reduction factor of 5. Ultrafiltered whey (retentate) was spray dried at inlet and outlet air temperatures of 200 and 90°C, respectively, to obtain WPC. In general, the solubility of WPC was higher at pH 7 than at pH 3. Whey protein concentrate containing EPS2 exhibited higher protein solubility than did WPC containing no EPS. Also, the presence of EPS in WPC decreased protein denaturation. The emulsifying ability of WPC containing EPS was higher than that in control. Addition of EPS to WPC significantly enhanced its gelling ability. Foam overrun and hydrophobicity of WPC were not affected by addition of EPS. In conclusion, data obtained from this study show that EPS modify WPC functionality. The extent of modification depends on the type of EPS. Cooling of culture containing EPS before its addition to whey further reduced WPC protein denaturation and increased its solubility at pH 7 and gel hardness.

Original languageEnglish (US)
Pages (from-to)6332-6338
Number of pages7
JournalJournal of Dairy Science
Issue number11
StatePublished - Nov 2012

Bibliographical note

Funding Information:
We thank Dairy Management Inc. (Rosemont, IL) as administered by Dairy Research Institute for their financial support.


  • Denaturation
  • Exopolysaccharide
  • Gelation
  • Whey protein concentrate

Fingerprint Dive into the research topics of 'Exopolysaccharides modify functional properties of whey protein concentrate'. Together they form a unique fingerprint.

Cite this