EVIDENCE OF INTERACTIONS BETWEEN WHEY PROTEINS AND MUCIN: THEIR IMPLICATION ON THE ASTRINGENCY MECHANISM OF WHEY PROTEINS AT LOW pH

摘要

The sale of functional beverages worldwide is expected to reach $ 34 billion in 2010.' In general, high protein sports drinks make up a considerable portion of this growing market. Whey proteins are among the major protein ingredients in sports beverages due to their nutritional properties. Protein beverages made at near neutral pH (~ 6. ) or under acidic conditions (pH < 4. but most are at pH < 3. ); and the chosen pH has thermal processing and product characteristics implications. Beverages made at near neutral pH are generally opaque and of a consistency significantly thicker than water. In contrast, acidic beverages (pH < 3. ) are clear and have viscosities close to water. The concern over whey protein-containing beverages at low pH is their astringency, making them less desirable to consumers.