{"doi":"10.1111/1471-0307.12507","title":"Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration","abstract":"<jats:p>Whey protein isolate solutions (8.00 g protein/100 g; <jats:styled-content style=\"fixed-case\">pH</jats:styled-content> 6.8) were treated for 2 min at 72, 85 or 85 °C with 2.2 mM added calcium Ca to produce four whey protein systems: unheated control (<jats:styled-content style=\"fixed-case\">WPI</jats:styled-content>‐<jats:styled-content style=\"fixed-case\">UH</jats:styled-content>), heated at 72 °C (<jats:styled-content style=\"fixed-case\">WPI</jats:styled-content>‐H72), heated at 85 °C (<jats:styled-content style=\"fixed-case\">WPI</jats:styled-content>‐H85) or heated at 85 °C with added Ca (<jats:styled-content style=\"fixed-case\">WPI</jats:styled-content>‐H85Ca). Total levels of whey protein denaturation increased with increasing temperature, while the extent of aggregation increased with the addition of Ca, contributing to differences in viscosity. Significant changes in Ca ion concentration, turbidity and colour on heating of <jats:styled-content style=\"fixed-case\">WPI</jats:styled-content>‐H85Ca, compared to <jats:styled-content style=\"fixed-case\">WPI</jats:styled-content>‐<jats:styled-content style=\"fixed-case\">UH</jats:styled-content>, demonstrated the role of Ca in whey protein aggregation.</jats:p>","journal":"International Journal of Dairy Technology","year":2018,"id":661181,"datarank":0.6329261557764161,"base_score":4.219507705176107,"endowment":4.219507705176107,"self_citation_contribution":0.6329261557764161,"citation_network_contribution":0.0,"self_endowment_contribution":0.6329261557764161,"citer_contribution":0.0,"corpus_percentile":null,"corpus_rank":null,"citation_count":67,"citer_count":0,"citers_with_citation_signal":0,"citers_with_endowment":0,"datacite_reuse_total":0,"is_dataset":false,"is_dataset_confidence":null,"is_data_producer":false,"deposit_databanks":null,"is_oa":false,"file_count":0,"downloads":0,"has_version_chain":false,"published_date":null,"fair_score":null,"fair_percentile":null,"algorithm_id":"datarank_citation_only_1hop_v6","ranking_scope":"data_only","authors":[{"id":1726024,"name":"Alan L Kelly","orcid":null,"position":1,"is_corresponding":false},{"id":1726026,"name":"James A O'Mahony","orcid":null,"position":2,"is_corresponding":false},{"id":1726023,"name":"Aoife M Joyce","orcid":null,"position":0,"is_corresponding":false}],"reference_count":0,"raw_metadata":{"has_enrichment":true,"resolved":true,"title":"Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration","abstract":"<jats:p>Whey protein isolate solutions (8.00 g protein/100 g; <jats:styled-content style=\"fixed-case\">pH</jats:styled-content> 6.8) were treated for 2 min at 72, 85 or 85 °C with 2.2 mM added calcium Ca to produce four whey protein systems: unheated control (<jats:styled-content style=\"fixed-case\">WPI</jats:styled-content>‐<jats:styled-content style=\"fixed-case\">UH</jats:styled-content>), heated at 72 °C (<jats:styled-content style=\"fixed-case\">WPI</jats:styled-content>‐H72), heated at 85 °C (<jats:styled-content style=\"fixed-case\">WPI</jats:styled-content>‐H85) or heated at 85 °C with added Ca (<jats:styled-content style=\"fixed-case\">WPI</jats:styled-content>‐H85Ca). Total levels of whey protein denaturation increased with increasing temperature, while the extent of aggregation increased with the addition of Ca, contributing to differences in viscosity. Significant changes in Ca ion concentration, turbidity and colour on heating of <jats:styled-content style=\"fixed-case\">WPI</jats:styled-content>‐H85Ca, compared to <jats:styled-content style=\"fixed-case\">WPI</jats:styled-content>‐<jats:styled-content style=\"fixed-case\">UH</jats:styled-content>, demonstrated the role of Ca in whey protein aggregation.</jats:p>","is_dataset_classified":null,"base_score":4.219507705176107,"endowment":4.219507705176107,"datacite_reuse_total":0,"file_count":0,"downloads":0,"views":0,"has_version_chain":false,"is_dataset":false,"is_oa":false,"pmid":"19965766","pmcid":null,"openalex_id":"https://openalex.org/W2791351883","authors":[],"funders":[{"funder_name":"Food Institutional Research Measure (FIRM) initiative of the Irish Department of Agriculture, Food and the Marine","grant_id":"10/RD/ProSurf/TMFRC/723","title":null}],"total_grants":1,"fwci":5.6259,"citation_percentile":0.95455497,"influential_citations":0,"citation_trend":[{"year":2018,"count":2},{"year":2019,"count":2},{"year":2020,"count":7},{"year":2021,"count":12},{"year":2022,"count":12},{"year":2023,"count":9},{"year":2024,"count":12},{"year":2025,"count":6},{"year":2026,"count":5}],"oa_status":"closed","license":"http://onlinelibrary.wiley.com/termsAndConditions#vor","oa_locations":[{"url":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1471-0307.12507","host_type":"publisher"},{"url":"https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12507","host_type":"publisher"},{"url":"https://doi.org/10.1111/1471-0307.12507","host_type":"journal"}],"fields_of_study":["Proteins in Food Systems","Microencapsulation and Drying Processes","Meat and Animal Product Quality"],"mesh_terms":[],"keywords":["Whey protein isolate","Whey protein","Chemistry","Calcium","Denaturation (fissile materials)","Turbidity","Viscosity","Chromatography","Protein aggregation","Food science","Biochemistry","Nuclear chemistry","Materials science","Organic chemistry"],"sdg_mappings":[{"sdg_number":0,"sdg_label":"Clean water and sanitation"}],"linked_datasets":[],"clinical_trials":[],"software_tools":[],"database_accessions":[],"source":"live","citation_network_status":"fetched"},"created_at":"2026-08-12T10:32:22.693748Z","pmid":null,"pmcid":null,"fwci":null,"citation_percentile":null,"influential_citations":0,"oa_status":null,"license":null,"views":0,"total_file_size_bytes":0,"version_count":0,"fair_f":null,"fair_a":null,"fair_i":null,"fair_r":null,"fair_zscore":null,"fair_rationale":null,"fair_model":null,"fair_agent_version":null,"fair_fulltext_source":null,"fair_has_llm":null,"fair_computed_at":null,"clinical_trials":[],"software_tools":[],"db_accessions":[],"linked_datasets":[],"topics":[]}