Study of the possibility of using microparticulate whey proteins with encapsulated dihydroquercetin in cheese making
Authors:
Anna O. Vasenina, Aleksei D. Lodygin , Georgy S. Anisimov, Marina S. Zolotoreva, Artyom V. Logvinenko
Abstract:
The authors examined the potential for using whey protein microparticulates with polyphenols incorporated into their structure in cheesemaking. They also studied the composition and properties of the whey protein concentrate WPC-UF-55 "Microparticulate", modified by incorporating dihydroquercetin into the protein structure. The results of the studies showed that the modified whey protein microparticles meet the physicochemical parameters of GOST R 53456-2022 "Dry Whey Protein Concentrates. Technical Conditions". Particle size distribution parameters indicate that the modified WPC-UF-55 "Microparticles" is characterized by an increase in average particle size compared to the control sample. The particle size distribution of whey protein concentrate samples before and after dihydroquercetin encapsulation was studied. Data on the mineral composition, organoleptic, and microbiological properties of whey protein microparticles encapsulated with dihydroquercetin are presented. Scanning electron microscopy of spray-dried particle samples revealed that no dihydroquercetin crystals were detected in the micrographs of the experimental sample, suggesting a high degree of incorporation of its molecules into the protein granule structure. The antioxidant activity of the experimental microparticulate sample significantly exceeds that of WPC-UF-55 "Microparticulate", suggesting that the intrinsic antioxidant activity of denatured whey proteins is enhanced by the inclusion of dihydroquercetin. Adding 0.3% and 0.5% modified whey protein microparticulate to milk significantly impacts the mass fractions of protein and fat, as well as the ratio between them, which one must take into account when standardizing milk for cheesemaking. The results of studies of the technological properties of rennet curd and cheese whey suggest that adding modified whey protein microparticulate to standardized milk at concentrations exceeding 0.3% of the mixture's mass is inadvisable.
Keywords:
whey protein; microparticulate; dihydroquercetin; antioxidant activity; rennet coagulation; encapsulation
For citation:
Vasenina A.O., Lodygin A.D., Anisimov G.S., Zolotoreva M.S., Logvinenko A.V. Study of the possibility of using microparticulate whey proteins with encapsulated dihydroquercetin in cheese making. Индустрия питания|Food Industry. 2026. Vol. 11, No. 2. Pp. 15–23. DOI: 10.29141/2500-1922-2026-11-2-2. EDN: HEXFQC.
