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标题：Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography
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作者：Issa Javidipour ; Michael C. Qian
期刊名称：Dairy Science & Technology
印刷版ISSN：1958-5586
电子版ISSN：1958-5594
出版年度：2008
卷号：88
期号：1
页码：95-104
DOI：10.1051/dst:2007010
语种：English
出版社：EDP Sciences
摘要：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.
关键词：whey protein concentrate;volatile formation;solid phase microextraction;gas-chromatography