Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates

2016 ◽  
Vol 60 ◽  
pp. 59-66 ◽  
Author(s):  
Yuting Xu ◽  
Dasong Liu ◽  
Hongxu Yang ◽  
Jie Zhang ◽  
Xiaoming Liu ◽  
...  
Keyword(s):  
Ion Exchange ◽  
Milk Protein ◽  
Casein Micelles ◽  
Protein Concentrates ◽  
Calcium Sequestration

A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration

2019 ◽  
Vol 86 (3) ◽  
pp. 347-353 ◽  
Author(s):  
Isis Rodrigues Toledo Renhe ◽  
Zhengtao Zhao ◽  
Milena Corredig
Keyword(s):  
Membrane Filtration ◽  
Milk Protein ◽  
Ionic Composition ◽  
Protein Composition ◽  
Heat Stability ◽  
Casein Micelles ◽  
Protein Concentrates ◽  
Fresh Milk ◽  
Dairy Protein ◽  
The Impact

AbstractThe objective of this work was to evaluate the impact of changes during membrane filtration on the heat stability of milk protein concentrates. Dairy protein concentrates have been widely employed in high protein drinks formulations and their stability to heat treatment is critical to ensure quality of the final product. Pasteurized milk was concentrated three-fold by membrane filtration, and the ionic composition was modified by addition of water or permeate from filtration (diafiltration). Diafiltration with water did not affect the apparent diameter of the casein micelles, but had a positive effect on heat coagulation time (HCT), which was significantly longer (50 min), compared to the non diafiltered concentrates (about 30 min). UHT treatments increased the particle size of the casein micelles, as well as the turbidity of retentates. Differences between samples with and without diafiltration were confirmed throughout further analysis of the protein composition of the unsedimentable fraction, highlighting the importance of soluble protein composition on the processing functionality of milk concentrates.

Milk protein concentrates 80: Does composition of buffalo milk matter for its poor functionality?

LWT ◽  
2020 ◽  
Vol 131 ◽  
pp. 109652
Author(s):  
Giri Minanath Mahadev ◽  
Ganga Sahay Meena
Keyword(s):  
Milk Protein ◽  
Buffalo Milk ◽  
Protein Concentrates

Structure of casein micelles in milk protein concentrate powders via small angle X-ray scattering

Soft Matter ◽  
2011 ◽  
Vol 7 (8) ◽  
pp. 3837 ◽  
Author(s):  
Jitendra P. Mata ◽  
Punsandani Udabage ◽  
Elliot P. Gilbert
Keyword(s):  
Small Angle ◽  
Milk Protein ◽  
Protein Concentrate ◽  
Casein Micelles ◽  
Milk Protein Concentrate ◽  
X Ray ◽  
X Ray Scattering ◽  
Ray Scattering
Sign in / Sign up

Export Citation Format

Share Document