scholarly journals Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1361
Author(s):  
Malou Warncke ◽  
Ulrich Kulozik
Keyword(s):  
High Pressure ◽  
Whey Protein ◽  
Milk Protein ◽  
Research Question ◽  
Gelation Time ◽  
Skim Milk ◽  
Pilot Scale ◽  
Milk Protein Concentrate ◽  
Sweet Whey ◽  
Gelation Behavior

Milk protein concentrate (MPC) and micellar casein (MC) powders are commonly used to increase the protein concentration of cheese milk. However, highly-concentrated milk protein powders are challenging in terms of solubility. The research question was whether and how incompletely dissolved agglomerates affect the protein functionality in terms of rennet gelation behavior. For the experiments, skim milk was enriched with either MC88 or MPC85 to a casein concentration of 4.5% (w/w) and sheared on a laboratory and pilot scale in rotor/stator systems (colloid mill and shear pump, respectively) and high-pressure homogenizers. The assessment criteria were on the one hand particle sizes as a function of shear rate, and on the other hand, the rennet gelation properties meaning gelling time, gel strength, structure loss upon deformation, and serum loss. Furthermore, the casein, whey protein, and casein macropeptide (CMP) recovery in the sweet whey was determined to evaluate the shear-, and hence, the particle size-dependent protein accessibility. We showed that insufficient powder rehydration prolongs the rennet gelation time, leading to softer, weaker gels, and to lower amounts of CMP and whey protein in the sweet whey.

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 Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing

LWT ◽  
2015 ◽  
Vol 64 (2) ◽  
pp. 536-539 ◽  
Author(s):  
Alisson Borges de Souza ◽  
Luiz Carlos Gonçalves Costa ◽  
Rodrigo Stephani ◽  
Marcone Augusto Leal de Oliveira ◽  
Ítalo Tuler Perrone ◽  
...  
Keyword(s):  
Whey Protein ◽  
Thermal Processing ◽  
Milk Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Viscosity Profile

scholarly journals Functionalisation of Pectin by Ultra High Pressure Homogenisation

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 50
Author(s):  
Milena Zdravkovic ◽  
Edward Ebert ◽  
Chen Panz ◽  
Zoya Okun ◽  
Hans-Ulrich Endreß ◽  
...  
Keyword(s):  
High Pressure ◽  
Apparent Viscosity ◽  
Dynamic Pressure ◽  
Gelation Time ◽  
Pilot Scale ◽  
Dependent Manner ◽  
Ultra High Pressure ◽  
Beverage Industry ◽  
Food And Beverage ◽  
High Pressure Homogenizer

Pectin is well-known plant-based hydrocolloid extensively used in food and beverage industry for formation and/or enhancement of product texture and stability. Versatile functionalities of different pectin types (e.g., gelling, thickening, colloidal stabilization) are predetermined by their structure. The aim of this work was to explore possibility to alter structure of pectin by pilot-scale ultra-high dynamic pressure treatment, as a physical modification approach, and potentially enhance its functionality. High esterified unstandardized apple (AU) and citrus pectin (CU) solution (2.5% (m/m)) were treated by ultra-high pressure homogenizer (UHPH) at three different pressure levels and characterized with respect to their apparent viscosity, gelling behavior (gelation time, temperature and melting point), gel strength, molecular weight (MW) and on-line viscosity using size-exclusions chromatography coupled to refractive index, light scattering and online differential viscometer. The results indicated that UHPH impacted the MW in a source dependent manner. Treated CU and AU pectin exhibited a small decrease in the average MW and a more pronounced decrease in the intrinsic viscosity, likely due to more significant UHPH effect on the larger pectin molecules. In addition, the smaller (in volume) AU pectin presented a more compact conformation in solution. On the macroscopic level, those changes resulted in statistically significant decrease in apparent viscosity. UHPH CU pectin exerted decrease in gelation time and increase in gelation temperature, but not on statistically significant level. Even though treatment caused decrease in apparent viscosity of CU and AU pectin it had no effect on their respective gel strengths. From the obtained results, it can be concluded that UHPH process has a potential to modify the structure and flowing behavior of pectins, but further research is needed in order to elucidate all the changes in pectin functionality and potential benefits of this ubiquitous and multifunctional hydrocolloid treated by UHPH.

scholarly journals Principles of lactose crystallization and rheology of milk protein concentrate

2021 ◽  
Vol 10 (15) ◽  
pp. e577101523028
Author(s):  
Débora Brito Goulart
Keyword(s):  
Milk Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Moisture Sorption ◽  
Skim Milk Powder ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Dairy Ingredients ◽  
And Storage ◽  
Maillard Browning

Milk protein concentrate (MPC) is a commercial designation for dairy ingredients with higher protein and lower lactose content than conventional skim milk powder. Lactose in its amorphous form is found in several spray-dried dairy powders. Amorphous lactose is thermodynamically unstable and can mobilize and crystallize over time under adequate temperature and moisture content. Moisture sorption from the air precedes crystallization, enhancing MPC cohesiveness and caking. This increased humidity results in poor rehydration and dispersibility, lower yield during drying, operation problems, difficulties in handling and storage. Moreover, lactose crystallization in MPC can cause Maillard browning reaction and fat oxidation. To avoid this problem, it is necessary to pre-crystallize lactose as alpha-lactose monohydrate, which is non-hygroscopic, before spray drying. Such a procedure is essential in preventing deterioration of MPC resulting from lactose crystallization or chemical reactions. Additionally, the control of this step is important to obtain specified and reproducible powder, in terms of size and crystallization level. There are various reports on the rheology of milk-based products; however, there is a lack of investigation on concentrated systems. Consequently, the objective of the present work is to review basic concepts of lactose crystallization and rheology of milk protein concentrate.

scholarly journals Optimization of concentrated yoghurt formulation containing skim milk, milk protein concentrate and soy flour using mixture design

2021 ◽  
Vol 18 (112) ◽  
pp. 309-321
Author(s):  
hassan rashidi ◽  
Morteza Kashaninejad ◽  
Homa baghaei ◽  
Ali Reza Ghaderi ◽  
◽  
...  
Keyword(s):  
Milk Protein ◽  
Skim Milk ◽  
Mixture Design ◽  
Soy Flour ◽  
Protein Concentrate ◽  
Milk Protein Concentrate
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