Caseinomacropeptide influences the functional properties of a whey protein concentrate

Abstract To investigate the effect of the caseinomacropeptide (CMP) to true protein ratio on the functional properties of a whey protein concentrate powder, heat-induced gels with four different concentrations of CMP (0, 9, 21 and 33% true protein) at three different pH levels (4.0, 5.5, and 7.0) were made from a native whey protein concentrate and a commercial CMP concentrate powder. The microstructure, rheology, and solubility of the whey protein-CMP mixes were evaluated. The microstructures of the gels became porous and coarse as the CMP concentration increased. Gels without CMP were more resistant to stress ( τ LVR ,3% ) and strain ( γ LVR ,3% ), with a 3% decrease in the linear viscoelastic region of G', than gels containing 9–33% CMP. Solubility was influenced by pH, but not by the protein composition.