Optimizing stability of orange juice fortified with whey protein at low pH values

Michelle Kazmierski, Samson Agboola, Milena Corredig

    Research output: Contribution to journalArticlepeer-review

    4 Citations (Scopus)


    The influence of temperature, heating time and pH on the stability of whey protein-fortified Valencia orange juice was determined by uronic acid content, degree of esterification (DE), % transmission measurements (%T) and capillary electrophoretic analysis of the juice-protein supernatants. Uronic acid content and charge of pectins showed no significant change in heat-treated samples with added proteins. The %T decreased with decreasing pH and increasing temperature and heating time for '-lactalbumin ('-lac), ß-lactoglobulin (ß-lg) and whey protein isolate (WPI). The lowest transmission values were shown at pH 3.0 and 85C. Capillary electropherograms confirmed more extensive juice-protein interactions in WPI and ß-lg added juices than in those containing '-lac, especially at low pH, resulting in more stable juice-protein mixtures.
    Original languageEnglish
    Pages (from-to)337-352
    Number of pages16
    JournalJournal of Food Quality
    Issue number4
    Publication statusPublished - 2003


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