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Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Variation des composés volatils dans des concentrés de protéines de lactosérum au cours du stockage suivie par chromatographie en phase gazeuse après microextraction en phase solide

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Dairy Science & Technology

Abstract

Whey protein concentrate (WPC) is a nutritious ingredient and has gained popularity to be used in many traditional and novel food products. It typically has a shelf-life of 9 to 18 months when stored at room temperature. Fresh manufactured WPC could have a bland or slightly dairy, whey flavor. However, recognizable off-flavor can be developed during storage and this off-flavor becomes one of the major factors limiting its application in delicate formula. To understand the off-flavor development during the storage, WPC 80 and Instantized WPC 80 samples were stored at 35, 40 and 45 °C for a period of 15 weeks. Selected volatile compounds including dimethyl disulfide, pentanal, hexanal, heptanal, 2-heptanol, 2-octanone, octanol, 1-octen-3-ol, 1-nonanol and 2-nonanol were analyzed using headspace solid-phase microextraction gas chromatography. The results showed that the concentrations of most of these compounds considerably increased during storage, especially when stored at 45 °C. Instantized WPC showed higher lipid oxidation compounds than regular WPC while removal of oxygen reduced their formation.

Abstract

(WPC) 9–18 WPC 80 WPC 80 35 40 45 °C 15 2 2 1- -3- 1- 2-45 °C

Résumé

Le concentré de protéines de lactosérum (CPL) est un ingrédient nutritif de plus en plus utilisé dans de nombreux produits alimentaires traditionnels ou nouveaux. Conservé à température ambiante, il a une durée de vie de 9 à 18 mois. Juste après fabrication, le CPL a une flaveur fade ou légèrement laitière de lactosérum. Cependant des défauts de flaveur peuvent se développer au cours du stockage et devenir un facteur limitant majeur pour son utilisation ultérieure dans des formules délicates. Pour comprendre le développement de défauts de flaveur au cours du stockage, des échantillons de CPL 80 et de poudre de CPL 80 (poudre sous atmosphère d’oxygène ou non), ont été stockés à 35, 40 et 45 °C sur une période de 15 semaines. Des composés volatils sélectionnés (disulfure de diméthyl, pentanal, hexanal, heptanal, 2-heptanol, 2-octanone, octanol, 1-octen-3-ol, 1-nonanol et 2-nonanol) ont été analysés par chromatographie en phase gazeuse après microextraction en phase solide. Les résultats ont montré que les concentrations de la plupart de ces composés augmentaient au cours du stockage, surtout à 45 °C. Il se formait plus de composés d’oxydation des lipides dans les poudres de CPL que dans le CPL, cependant plus faiblement en l’absence d’oxygène.

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Abbreviations

WPC:

regular 80% whey protein concentrate

HS:

head space

SPME:

solid phase microextraction

GC:

gas chromatography

MS:

mass spectrometry

HPLC:

high performance liquid chromatography

FID:

flame ionization detector

RI:

retention index

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Authors and Affiliations

  1. Department of Food Science and Technology, Oregon State University, 97330, Corvallis, Oregon, USA

    Issa Javidipour & Michael C. Qian

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  1. Issa Javidipour
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  2. Michael C. Qian
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Correspondence to Michael C. Qian.

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Javidipour, I., Qian, M.C. Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography. Dairy Sci. Technol. 88, 95–104 (2008). https://doi.org/10.1051/dst:2007010

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