Heat stability of emulsions using functionalized milk protein concentrate generated by supercritical fluid extrusion

2020 ◽  
Vol 11 (12) ◽  
pp. 10506-10518
Author(s):  
Ali Ubeyitogullari ◽  
Syed S. H. Rizvi
Keyword(s):  
Supercritical Fluid ◽  
Milk Protein ◽  
Heat Stability ◽  
High Protein ◽  
Protein Concentrate ◽  
Emulsifying Properties ◽  
Milk Protein Concentrate ◽  
Supercritical Fluid Extrusion ◽  
Fluid Extrusion

Functionalization of milk protein concentrate by supercritical fluid extrusion enhanced its emulsifying properties, and the resulting emulsions with high protein contents were stable upon heating at 121 °C for 15 min.

Modified water solubility of milk protein concentrate powders through the application of static high pressure treatment

2011 ◽  
Vol 79 (1) ◽  
pp. 76-83 ◽  
Author(s):  
Punsandani Udabage ◽  
Amirtha Puvanenthiran ◽  
Jin Ah Yoo ◽  
Cornelis Versteeg ◽  
Mary Ann Augustin
Keyword(s):  
High Pressure ◽  
Ambient Temperature ◽  
Milk Protein ◽  
Water Solubility ◽  
Sodium Caseinate ◽  
High Protein ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Enhanced Solubility ◽  
Micellar Casein

The effects of high pressure (HP) treatment (100–400 MPa at 10–60°C) on the solubility of milk protein concentrate (MPC) powders were tested. The solubility, measured at 20°C, of fresh MPC powders made with no HP treatment was 66%. It decreased by 10% when stored for 6 weeks at ambient temperature (∼20°C) and continued to decrease to less than 50% of its initial solubility after 12 months of storage. Of the combinations of pressure and heat used, a pressure of 200 MPa at 40°C applied to the concentrate before spray drying was found to be the most beneficial for improved solubility of MPC powders. This combination of pressure/heat improved the initial cold water solubility to 85%. The solubility was maintained at this level after 6 weeks storage at ambient temperature and 85% of the initial solubility was preserved after 12 months. The improved solubility of MPC powders on manufacture and on storage are attributed to an altered surface composition arising from an increased concentration of non-micellar casein in the milk due to HP treatment prior to drying. The improved solubility of high protein powders (95% protein) made from blends of sodium caseinate and whey protein isolate compared with MPC powders (∼85% protein) made from ultrafiltered/diafiltered milk confirmed the detrimental role of micellar casein on solubility. The results suggest that increasing the non-micellar casein content by HP treatment of milk or use of blends of sodium caseinate and whey proteins are strategies that may be used to obtain high protein milk powders with enhanced solubility.

scholarly journals Short communication: Effect of pH on the heat stability of reconstituted reduced calcium milk protein concentrate dispersions

2021 ◽  
Vol 104 (1) ◽  
pp. 134-137
Author(s):  
V. Sunkesula ◽  
A. Kommineni ◽  
G.H. Meletharayil ◽  
C. Marella ◽  
L.E. Metzger
Keyword(s):  
Milk Protein ◽  
Short Communication ◽  
Heat Stability ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Effect Of Ph ◽  
Communication Effect
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