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Improvement of Low Fat Cheddar Cheese Texture Using Whey Protein Isolate Aggregates

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Improvement of Low Fat Cheddar Cheese Texture Using Whey Protein Isolate Aggregates IMPROVEMENT OF LOW FAT CHEDDAR CHEESE TEXTURE USING WHEY PROTEIN ISOLATE AGGREGATES A THESIS SUBMITTED TO THE FACULTY OF THE GRADUATE SCHOOL OF THE UNIVERSITY OF MINNESOTA BY Molly Ann Erickson IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE Tonya Schoenfuss, Ph.D. January 2015 Molly Ann Erickson 2015 Acknowledgements I would like to thank my advisor, Dr. Tonya Schoenfuss, for her help and guidance throughout this project. With no previous food experience, I was an unlikely candidate for a master’s in food science, but, in August of 2012, I was lucky enough to knock on Dr. Schoenfuss’ door. In accepting me into her lab, Dr. Schoenfuss gave me the opportunity of a lifetime. I feel very fortunate to have been able to learn about the field of food science from such an accomplished and caring mentor. I would also like to thank my committee members, Dr. Baraem (Pam) Ismail and Dr. Roger Ruan, for their assistance throughout the graduation process. A huge thank you goes to Dr. Catrin Tyl, whose reassurance and guidance gave me the confidence to bring this project to completion. Throughout countless coffee breaks to discuss food science hot topics and thesis woes, Dr. Tyl taught me how to be a better scientist. I would like to thank Ray Miller, who taught me the fine art of cheese making. I couldn’t possibly have had a better and more knowledgeable teacher. I would also like to thank my coworkers, Liz Reid, Madeline Brandt, Chelsey Hinnenkamp, Henriett Zahn, and Brian Folger, for being a great source of help and making the last two years so much fun. In addition, I would like to thank my mentor, Rusty Nelson, for his guidance and constant humor. He has given me a wonderful introduction to the world of food science. Finally, I would like to thank my friends and family. Throughout my graduate studies, my husband Justin has shown an unbelievable amount of support in helping through the tough obstacles. He has listened to my excitement, troubles, and fun facts with enthusiasm. I would also like to thank my parents, Paul and Laurie Wernli, who have been nothing but encouraging and supportive since day one. I would also like to thank Rick and Cindy Erickson for their unwavering support throughout the past two years. i Dedication This thesis is dedicated to my parents, Paul and Laurie Wernli, who taught me to dream big, and to my husband, Justin Erickson, who pushed me to follow through with those dreams. ii Table of Contents List of Figures ................................................................................................... v List of Tables .................................................................................................... xi 1. Introduction ................................................................................................... 1 2. Literature Review .......................................................................................... 2 2.1 Improving the Texture of Low Fat Cheddar Cheese ....................... 2 2.1.1. Cheddar Cheese .................................................................. 2 2.1.1.1. Milk Constituents .................................................... 2 2.1.1.2. Cheese-Making Procedure ..................................... 3 2.1.1.3. Cheddar Cheese Characteristics ............................ 5 2.1.1.4. Low Fat Cheddar Cheese Characteristics ............... 6 2.1.1.5. Low Fat Modifications-Cheese Make ...................... 7 2.1.2. Fat Replacers ....................................................................... 8 2.1.2.1. Protein Based Fat Replacers .................................. 9 2.1.2.2. Polysaccharide Based Fat Replacers ................... 11 2.1.2.3. Microparticulated Whey and Processing…………..11 2.1.2.4. Protein:Polysaccharide Based Fat Replacers….....12 2.2. Whey Protein:Polysaccharide Interactions .................................. 15 2.2.1. Whey Protein ...................................................................... 15 2.2.1.1. Structure ............................................................... 15 2.2.1.2. Whey Protein Functionality ................................... 17 2.2.2. Lamdba Carrageenan ........................................................ 19 2.2.2.1. Structure ............................................................... 19 2.2.2.2. Properties ............................................................. 20 2.2.3. Whey Protein:Polysaccharide Interactions ......................... 21 2.3. Rheological Properties of Low Fat Cheddar Cheese and Impact of Whey Protein:Polysaccharide Fat Replacer .............................................. 25 2.3.1. Rheological Measurements ................................................ 25 2.3.2. Gel Formation .................................................................... 28 2.3.3. Understanding Cheese Texture Through Rheology ............ 30 2.3.4. Additional Methods of Evaluating Cheese Texture…….......32 3. Fat Replacer Formulation and Its Impact on Gel Formation Properties .. 34 3.1. Introduction .................................................................................... 34 3.2. Materials and Methods .................................................................. 35 3.2.1. Materials ............................................................................ 35 3.2.2. Pretrial Experiments for Fat Replacer Formulation ............. 36 3.2.3. Determination of Protein:Polysaccharide Interactions Through Gel Electrophoresis ........................................................ 39 3.2.4. Gel Rheological Evaluation…………………………………...41 3.2.5. Statistical Analysis ............................................................. 42 3.3. Results and Discussion ................................................................ 43 3.3.1. Fat Replacers Formulation ................................................. 43 3.3.2. Protein:Polysaccharide Interactions ................................... 56 iii 3.3.3. Gel Properties .................................................................... 62 3.4. Conclusions ................................................................................... 68 4. Fat Replacers in Low Fat Cheddar Cheese…………………..………………68 4.1. Introduction .................................................................................... 68 4.2. Materials and Methods .................................................................. 69 4.2.1. Materials ............................................................................ 69 4.2.2. Cheese Production ............................................................. 70 4.2.3. Compositional Analysis ...................................................... 72 4.2.4. Texture Analysis ................................................................. 72 4.2.5. Microscopy ......................................................................... 75 4.2.6. Statistical Analysis……………………………..………………75 4.3. Results and Discussion ................................................................ 76 4.3.1. Composition ....................................................................... 76 4.3.2. Texture Analysis Using the Texture Profile Analyzer .......... 80 4.3.3. Textural Characterization Using the AR-G2……...………....98 4.3.4. Microscopy.…………………………………………..………..113 4.4. Conclusion ................................................................................... 115 5. Concluding Remarks................................................................................. 117 6. References ................................................................................................. 114 7. Appendix .................................................................................................... 126 7.1. Chapter 3 Extended Methods ...................................................... 126 7.1.1. Fat Replacers Preparation and Particle Size Analysis ...... 126 7.1.2. Gel Electrophoresis .......................................................... 128 7.1.3. Analysis of Gel Formation by Rheology ............................ 131 7.2. Chapter 4 Extended Methods ...................................................... 134 7.2.1. Cheese Production ........................................................... 134 7.2.2. Babcock Method .............................................................. 140 7.2.3. Texture Profile Analysis Method ....................................... 141 7.2.4. Moisture Analysis Method ................................................ 142 7.2.5. Proteolysis Method ........................................................... 144 7.2.6. Protein Method ................................................................. 144 7.2.7. Ashing Method ................................................................. 145 7.2.8. Cheese pH Method .......................................................... 146 7.2.9. Cheese Rheology Method ................................................ 146 7.2.10. Microscopy Method…………………….……………………149 7.2.11. Statistics Code……………………………………………….150 iv List of Figures Figure 1: Visual description of stress/strain rheometer output. Typical responses for solids, liquids, and viscoelastic materials (Gunasekaran & Ak, 2003). ... 27 Figure 2: SDS-PAGE process of sample preparation to determine bonding types ................................................................................................................... 41 Figure 3: Analysis of Provon and Perham protein constituents using SDS-PAGE, run with β-mercaptoethanol .......................................................................
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