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Effect of Different Processing Techniques on Buffalo Whey Proteins

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Effect of Different Processing Techniques on Buffalo Whey Proteins EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON BUFFALO WHEY PROTEINS By Zarmina Gillani M.Sc. (Hons). Food Technology A thesis submitted in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY IN FOOD TECHNOLOGY NATIONAL INSTITUTE OF FOOD SCIENCE & TECHNOLOGY FACULTY OF FOOD, NUTRITION AND HOME SCIENCES UNIVERSITY OF AGRICULTURE FAISALABAD (PAKISTAN) 2015 i DECLARATION I hereby declare that contents of the thesis, Effect of different processing techniques on buffalo whey proteins” are product of my own research and no part has been copied from any published source (except the references some standard mathematical or genetic models/equations/protocols etc). I further declare that this work has not been submitted for award of any other diploma /degree. The university may take action if the above statement is found inaccurate at any stage. Signature of the student Zarmina Gillani 2004-ag-1138 ii To, The Controller of Examinations, University of Agriculture, Faisalabad. "We, the supervisory committee, certify that contents and form of this thesis submitted by Zarmina Gillani, Regd. No. 2004-ag-1138 have been found satisfactory, and recommend that it be processed for evaluation, by the External Examiner(s) for the award of degree". Supervisory Committee Chairperson ________________________ (Prof. Dr. Nuzhat Huma) Member ________________________ (Dr. Aysha Smeen) Member ________________________ (Dr. Muhammad Shahid) iii DEDICATED TO The Holy Prophet Hazrat Muhammad (SAW) My Grand Father and Grand Mother and Prof. Dr. Nuzhat Huma iv ACKNOWLEDGMENT I offer my humblest sense of gratitude to “ALMIGHTY ALLAH” the most beneficent, the merciful and the gracious, whose blessings and love enabled me to stand on my feet and yield higher ideas in life and blessed me an opportunity to stay on the way of knowledge to seek my recognition in universe. He helped me to complete this research work and great blessing to His Prophet Muhammad (PBUH) possessing not only such an immaculate personality who builds the height and standard of character for all over the world but guided His “Ummah” to seek knowledge from cradle to grave. First of all I would like to thank Prof. Dr. Masood Sadiq Butt, Director General of National Institute of Food Science and Technology, University of Agriculture for his sincere guidance and moral support during my whole study period. My special thanks to Prof. Dr. Nuzhat Huma, Professor, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, for boosting me to work on such a dynamic project. She helped me in developing my way of thinking, allowed me to make decisions independently. I would like to thank Dr. Aysha Sameen, Assistant Professor, National Institute of Food Science and Technology, University of Agriculture, Faisalabad. She modeled me how to balance both career and personal life and for always being available to answer questions and to ask the challenging ones. Thanks to Dr. Muhammad Shahid, Associate professor, Department of Biochemistry, University of Agriculture, Faisalabad for his guidance for completing this project. I forward my deep gratitude for Mr. Akram Gillani who always lift me up to complete this project and help me when I needed. I would like to acknowledge my loving Papa and sweet Mama for teaching me to take the right path, even though they are not always the easiest ones. I want to express my everlasting gratitude to my Uncles and special thanks to Sajjad Akram, Sisters (Rushda, Namrah and Aysha) and my sweet brother Taiyab. I can‟t forget to pay my deep gratitude to most respectable Mr. Asif Miraj from Noon Pakistan Limited, Mr. Sheikh Mukhtar Ahmad, HDO, College of Technology, Faisalabad and Dr. Muhammad Rafiq Assi, SSO Nuclear Institute of Agriculture and Biology, who supported me to conduct a part of research work at their places in different capacities. My special thanks are for my friends Saima Rafiq, Fatima Farooq, Faiza Fareed, and Nbila Gulzar. I would like to express my gratitude and thanks to Ammar Ahmad Khan, Shamas Murtaza, Sheraz Ahmed, Rai Muhammed Amir, Rizwan Tariq, Waseem Sajid, Sameem Javed, Shahid Bashir and Adnan Nasir. Zarmina Gillani Dated: 22-03-2015 v Table of Contents Sr. # Title Page 1 INTRODUCTION 1 2 REVIEW OF LITERATURE 5 2.1 Whey production; a historical view 6 2.2 Whey composition and its nutritional aspects 7 2.3 Commercially available whey products 10 2.4 Functional properties of whey proteins 11 2.5 Major whey processing techniques 13 2.5.1 Whey pasteurization 13 2.5.2 Whey concentration 14 2.5.3 Spray drying of whey 17 2.6 Effect of heating on whey proteins 19 2.7 Effect of freezing on whey concentration 22 3 MATERIALS AND METHODS 23 4 RESULTS AND DISCUSSION 41 4.1 Physicochemical analysis of liquid buffalo cheddar cheese whey 41 4.2 Physiochemical analysis of pasteurized buffalo cheddar cheese whey 44 4.3 Physiochemical analysis of whey concentrates 74 4.4 Physiochemical analysis of whey powder 109 4.5 Conclusions and recommendations 145 5. SUMMARY 147 LITERATURE CITED 150 vi List of Tables Sr. # Title Page # 3.1 Treatment plan 33 4.1 Composition of buffalo cheddar cheese liquid whey 43 4.2.1a Mean squares for pH of pasteurized whey 46 4.2.1b Effect of treatment and storage on pH of pasteurized whey 46 4.2.2a Mean squares for acidity (%) of pasteurized whey 48 4.2.2b Effect of treatment and storage on acidity (%) of pasteurized whey 48 4.2.3a Mean square for fat (%) of pasteurized whey 50 4.2.3b Effect of treatment and storage on fat (%) of pasteurized whey 50 4.2.4a Mean square for protein (%) of pasteurized whey 52 4.2.4b Effect of treatment and storage on protein (%) of pasteurized whey 52 4.2.5a Mean square for NPN (%) of pasteurized whey 54 4.2.5b Effect of treatment and storage on NPN (%) of pasteurized whey 54 4.2.6a Mean square for lactose (%) of pasteurized whey 56 4.2.6b Effect of treatment and storage on lactose (%) of pasteurized whey 56 4.2.7a Mean square for total solids (%) for pasteurized whey 58 4.2.7b Effect of treatment and storage on total solids (%) of pasteurized whey 58 4.2.8a Mean square for ash (%) of pasteurized whey 60 4.2.8b Effect of treatment and storage on ash % of pasteurized whey 60 vii 4.2.9a Mean square for calcium mg/100g of pasteurized whey 62 4.2.9b Effect of treatment and storage on calcium mg/100g of pasteurized whey 62 4.2.10a Mean square for sodium mg/100g of pasteurized whey 64 4.2.10b Effect of treatment and storage on sodium mg/100g of pasteurized whey 64 4.2.11a Mean square for potassium mg/100g of pasteurized whey 66 4.2.11b Effect of treatment and storage on potassium mg/100g of pasteurized whey 66 4.2.12a Mean square for viscosity mg/100g of pasteurized whey 68 4.2.12b Effect of treatment and storage on viscosity mg/100g of pasteurized whey 68 4.3.1a Mean square for pH of whey concentrates 77 4.3.1b. Effect of storage temperature and time on the pH of whey concentrates 77 Effect of storage temperature and concentration on the pH of whey 4.3.1c 77 concentrates Effect of concentration, storage temperature and time on the pH of whey 4.3.1d 77 concentrates 4.3.2a Mean square for acidity (%) of whey concentrate 80 Effect of storage temperature and time on the acidity (%) of whey 4.3.2b. 80 concentrates Effect of storage temperature and concentration on the acidity (%) of whey 4.3.2c. 80 concentrates Effect of concentration, storage temperature and time on the acidity (%) of 4.3.2d. 80 whey concentrates 4.3.3a Mean square for fat (%) of whey concentrate 83 4.3.3b. Effect of storage temperature and time on the fat (%) of whey concentrates 83 Effect of storage temperature and concentration on the fat (%) of whey 4.3.3c. 83 concentrates Effect of concentration, storage temperature and time on the fat (%) of whey 4.3.3d. 83 concentrates viii 4.3.4a Mean square for protein (%) of whey concentrate 85 Effect of storage temperature and time on the protein (%) of whey 4.3.4b. 85 concentrates Effect of storage temperature and concentration on the protein (%) of whey 4.3.4c. 85 concentrates Effect of concentration, storage temperature and time on the protein (%) of 4.3.4d. 85 whey concentrates 4.3.5a Mean square for NPN (%) of whey concentrate 88 4.3.5b. Effect of storage temperature and time on the NPN (%)of whey concentrates 88 Effect of storage temperature and concentration on the NPN (%)of whey 4.3.5c. 88 concentrates Effect of concentration, storage temperature and time on the NPN (%) of 4.3.5d. 88 whey concentrates 4.3.6a Mean square for lactose (%) of whey concentrate 90 Effect of storage temperatures and time on the lactose (%) of whey 4.3.6b. 90 concentrates Effect of storage temperatures and concentrations on the lactose (%) of 4.3.6c. 90 whey concentrates Effect of concentrations, storage temperatures and time on the lactose (%) 4.3.6d. 90 of whey concentrates 4.3.7a Mean square for total solids (%) of whey concentrates 92 . Effect of storage temperatures and time on the total solids (%) of whey 4.3.7b 92 concentrates Effect of storage temperatures and concentrations on the total solids (%) of 4.3.7c. 92 whey concentrates Effect of concentrations, storage temperatures and time on the total solids 4.3.7d. 92 (%) of whey concentrates 4.3.8a Mean square for ash (%)of whey concentrate 94 4.3.8b.
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