The sensory and physicochemical properties of an α-lactalbumin enriched whey protein and the contribution of minerals to the sensory profile

Giles, H. ORCID: https://orcid.org/0009-0009-0015-2323, Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Hughes, A., Warren-Walker, D., Gallagher, J., Faka, M. and Methven, L. (2026) The sensory and physicochemical properties of an α-lactalbumin enriched whey protein and the contribution of minerals to the sensory profile. International Dairy Journal, 178. 106616. ISSN 1879-0143 doi: 10.1016/j.idairyj.2026.106616

Abstract/Summary

Due to the lower proportions of α-lactalbumin existing in whey protein, compared to β-lactoglobulin, less research has focused on its potential application and utilisation. The sensory profile of α-lactalbumin was determined by comparing a commercial whey protein with α-lactalbumin-enriched and α-lactalbumin-deficient samples. When assessed by a trained sensory panel, the α-lactalbumin-enriched sample was associated with a significantly higher slipperiness perception, which correlated with a reduction in instrumental friction and an altered tribology profile. However, this sample was perceived to have significantly higher bitter taste and peppery mouthfeel which, through further investigation, was attributed to be a result of an increased free mineral content as an artifact of additional processing. This study highlights the contribution of α-lactalbumin and minerals to the sensory profile of whey and the need for research to facilitate optimal application and utilisation.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/129195
Identification Number/DOI	10.1016/j.idairyj.2026.106616
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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