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Wu Q, Ong L, Chen GQ, Varshney S, Hanssen E, Kentish SE, Gras SL. The effect of calcium removal from skim milk by ion exchange on the properties of the ultrafiltration retentate. Food Res Int 2023; 173:113305. [PMID: 37803619 DOI: 10.1016/j.foodres.2023.113305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
New processes are needed to produce concentrated milk feedstocks with tailored calcium content, due to the direct link between calcium concentration and final product texture and functionality. Skim milk treatment with cation exchange resin 1% (w/v) or 2% (w/v) prior to ultrafiltration to a volumetric concentration factor (VCF) of 2.5 or 5 successfully decreased the calcium concentration by 20-30% and produced concentrates with solids content at ∼22-24 g 100 g-1 at a VCF of 5. Calcium reduction partially solubilized the casein micelles, increasing the concentration of soluble protein and individual caseins, leading to decreased turbidity but increased protein hydration and hydrophobicity. Decalcification (2% (w/v) resin treatment) reduced thermal stability, significantly decreasing the denaturation temperature of α-lactalbumin and β-lactoglobulin in the milk by ∼3 °C and ∼1 °C respectively. Filtration was also altered, reducing permeation flux and the gel concentration and increased filtration time. When combined, calcium reduction and filtration altered functional properties including soluble calcium, soluble protein and sedimentable solids, with increased milk protein hydration also contributing to increased viscosity. This study provides a route to produce calcium-reduced milk concentrates with potential for use in retentate-based dairy products with tailored functionality.
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Affiliation(s)
- Qihui Wu
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Lydia Ong
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - George Q Chen
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Swati Varshney
- Mass Spectrometry and Proteomics Facility, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Eric Hanssen
- Ian Holmes Imaging Centre and ARC Centre for Cryo Electron Microscopy of Membrane Proteins, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, 3010, Australia; Department of Biochemistry and Pharmacology, The University of Melbourne, Parkville, Victoria, 3010, Australia
| | - Sandra E Kentish
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sally L Gras
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
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Dudi K, Khatkar SK. Development of highly soluble and functional buffalo milk protein concentrate 60 by modifying ionic environment and characterisation thereof. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Kuldeep Dudi
- By‐products Utilization Lab, Department of Dairy Technology, College of Dairy Science and Technology Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) Ludhiana Punjab India
| | - Sunil Kumar Khatkar
- By‐products Utilization Lab, Department of Dairy Technology, College of Dairy Science and Technology Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) Ludhiana Punjab India
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3
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Xu J, Yang L, Nie Y, Yang M, Wu W, Wang Z, Wang X, Zhong J. Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113543] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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4
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Christiansen MV, Dave A, Skibsted LH, Ahrné L. Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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5
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Physico-chemical and functional properties of milk protein concentrates obtained using a two-stage decalcification approach. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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6
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Homogenization and sodium hydrogen phosphate induced effect on physical and rheological properties of ultrafilterd concentrated milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:956-967. [PMID: 35185202 PMCID: PMC8814283 DOI: 10.1007/s13197-021-05097-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/23/2021] [Accepted: 04/05/2021] [Indexed: 10/21/2022]
Abstract
Ultrafiltration (UF) of buffalo skim milk (BSM) induces changes in its delicate protein-mineral equilibrium. Appling UF causes alteration in chemical composition of UF retentates as a function of protein concentration that adversely affect their physical and rheological properties. Hence, present investigation was targeted to evaluate the changes taking place in heat stability, ζ-potential, particle size, apparent viscosity, pH, turbidity and crossover temperature of storage (G') and loss (G″) modulus of high-protein BSM based UF retentates as a function of homogenization and sodium hydrogen phosphate (SHP) addition. The UF of BSM (heat treated at 85 ± 1 °C for 5 min), significantly increased (P < 0.05) the concentration of protein, fat and minerals, however, it decreased the concentration of lactose and water soluble minerals in UF retentates over BSM. The SHP addition significantly increased (P < 0.05) pH, crossover temperature of G' and G″, ζ-potential, while significantly decreased (P < 0.05) turbidity and particle size in most non-homogenized retentates. Heat coagulation time (HCT) of control and treated UF retentates were at par (P > 0.05) with each other, however, variations were observed in their viscosity values. Rheological behaviour of most of these UF retentates was efficiently described by Bingham model. The correlation among ζ-potential, particle size, apparent viscosity, pH, turbidity, HCT and crossover temperatures G' and G″ of evaluated samples was also established. Overall, this study concluded that 0.5-6% SHP addition in non-homogenized UF retentates, markedly improved their milk protein stability as advocated by higher ζ-potential, G' and G″ crossover temperature values. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05097-2.
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7
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8
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Guinee TP. Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105095] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Khalesi M, FitzGerald RJ. Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence. Crit Rev Food Sci Nutr 2021; 62:6973-6989. [PMID: 33856251 DOI: 10.1080/10408398.2021.1908955] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Milk protein concentrates (MPCs), which are produced from skim milk following a series of manufacturing steps including pasteurization, membrane filtration, evaporation and spray drying, represent a relatively new category of dairy ingredients. MPC powders mainly comprise caseins and whey proteins in the same ratio of occurrence as in milk. While bovine MPCs have applications as an ingredient in several protein enriched food products, technofunctional concerns, e.g., reduced solubility and emulsification properties, especially after long-term storage, limit their widespread and consistent utilization in many food products. Changes in the surface and internal structure of MPC powder particles during manufacture and storage occur via casein-casein and casein-whey protein interactions and also via the formation of casein crosslinks in the presence of calcium ions which are associated with diminishment of MPCs functional properties. The aggregation of micellar caseins as a result of these interactions has been considered as the main cause of insolubility in MPCs. In addition, the occurrence of lactose-protein interactions as a result of the promotion of the Maillard reaction mainly during storage of MPC may lead to greater insolubility. This review focuses on the solubility of MPC with an emphasis on understanding the factors involved in its insolubility along with approaches which may be employed to overcome MPC insolubility. Several strategies have been developed based on manipulation of the manufacturing process, along with composition, physical, chemical and enzymatic modifications to overcome MPC insolubility. Despite many advances, dairy ingredient manufacturers are still investigating technical solutions to resolve the insolubility issues associated with the large-scale manufacture of MPC.
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10
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Nair PK, Corredig M. Time-dependent aggregation of casein micelle concentrates. J Dairy Sci 2021; 104:92-101. [DOI: 10.3168/jds.2020-18493] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 08/13/2020] [Indexed: 11/19/2022]
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11
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Correlation between membrane surface properties, polymer nature and fouling in skim milk ultrafiltration. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125387] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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12
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Nogueira MH, Ben-Harb S, Schmutz M, Doumert B, Nasser S, Derensy A, Karoui R, Delaplace G, Peixoto PP. Multiscale quantitative characterization of demineralized casein micelles: How the partial excision of nano-clusters leads to the aggregation during rehydration. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105778] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Bot F, Crowley SV, O'Mahony JA. Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet- and dry-blending approaches. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104661] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Buszewski B, Rodzik A, Railean-Plugaru V, Sprynskyy M, Pomastowski P. A study of zinc ions immobilization by β-lactoglobulin. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124443] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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15
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Yiengveerachon C, Yoshikawa S, Matsumoto H, Ookawara S. Characteristics of coconut protein separation process by means of membrane ultrafiltration. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Chayapa Yiengveerachon
- Department of Chemical Science and Engineering, School of Materials and Chemical TechnologyTokyo Institute of Technology Tokyo Japan
| | - Shiro Yoshikawa
- Department of Chemical Science and Engineering, School of Materials and Chemical TechnologyTokyo Institute of Technology Tokyo Japan
| | - Hideyuki Matsumoto
- Department of Chemical Science and Engineering, School of Materials and Chemical TechnologyTokyo Institute of Technology Tokyo Japan
| | - Shinichi Ookawara
- Department of Chemical Science and Engineering, School of Materials and Chemical TechnologyTokyo Institute of Technology Tokyo Japan
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16
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17
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Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates. Food Chem 2019; 272:539-548. [DOI: 10.1016/j.foodchem.2018.08.094] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 08/20/2018] [Accepted: 08/21/2018] [Indexed: 11/20/2022]
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18
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Jrad Z, Oussaief O, Bouhemda T, Khorchani T, EL‐Hatmi H. Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic profile of dromedary Greek yogurt. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Zeineb Jrad
- Laboratoire d'Elevage et Faune Sauvage Institut des Régions Arides de Médenine Route el FEJAA 4119 Medenine Tunisie
| | - Olfa Oussaief
- Laboratoire d'Elevage et Faune Sauvage Institut des Régions Arides de Médenine Route el FEJAA 4119 Medenine Tunisie
| | - Talel Bouhemda
- Laboratoire Central Institut des Régions Arides de Médenine Route el FEJAA 4119 Medenine Tunisie
| | - Touhami Khorchani
- Laboratoire d'Elevage et Faune Sauvage Institut des Régions Arides de Médenine Route el FEJAA 4119 Medenine Tunisie
| | - Halima EL‐Hatmi
- Laboratoire d'Elevage et Faune Sauvage Institut des Régions Arides de Médenine Route el FEJAA 4119 Medenine Tunisie
- Département agro‐alimentaire Institut Supérieur de Biologie Appliquée de Médenine Université de Gabes Route el FEJAA 4119 Medenine Tunisie
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19
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Lin Y, Kelly AL, O'Mahony JA, Guinee TP. Effects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrate. J Dairy Sci 2018; 101:6799-6813. [PMID: 29803416 DOI: 10.3168/jds.2017-14300] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Accepted: 04/13/2018] [Indexed: 11/19/2022]
Abstract
Milk protein concentrate (MPC) powders (∼81% protein) were made from skim milk that was heat treated at 72°C for 15 s (LHMPC) or 85°C for 30 s (MHMPC). The MPC powder was manufactured by ultrafiltration and diafiltration of skim milk at 50°C followed by spray drying. The MPC dispersions (4.02% true protein) were prepared by reconstituting the LHMPC and MHMPC powders in distilled water (LHMPCw and MHMPCw, respectively) or milk permeate (LHMPCp and MHMPCp, respectively). Increasing milk heat treatment increased the level of whey protein denaturation (from ∼5 to 47% of total whey protein) and reduced the concentrations of serum protein, serum calcium, and ionic calcium. These changes were paralleled by impaired rennet-induced coagulability of the MHMPCw and MHMPCp dispersions and a reduction in the pH of maximum heat stability of MHMPCp from pH 6.9 to 6.8. For both the LHMPC and MHMPC dispersions, the use of permeate instead of water enhanced ethanol stability at pH 6.6 to 7.0, impaired rennet gelation, and changed the heat coagulation time and pH profile from type A to type B. Increasing the severity of milk heat treatment during MPC manufacture and the use of permeate instead of water led to significant reductions in the viscosity of stirred yogurt prepared by starter-induced acidification of the MPC dispersions. The current study clearly highlights how the functionality of protein dispersions prepared by reconstitution of high-protein MPC powders may be modulated by the heat treatment of the skim milk during manufacture of the MPC and the composition of the solvent used for reconstitution.
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Affiliation(s)
- Yingchen Lin
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, T12 Y337
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, T12 Y337
| | - Timothy P Guinee
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland, P61 C996.
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Schäfer J, Läufle I, Schmidt C, Atamer Z, Nöbel S, Sonne A, Kohlus R, Hinrichs J. The sol-gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12488] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Johannes Schäfer
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr 21 Stuttgart D-70599 Germany
| | - Ingrid Läufle
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr 21 Stuttgart D-70599 Germany
| | - Christian Schmidt
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr 21 Stuttgart D-70599 Germany
| | - Zeynep Atamer
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr 21 Stuttgart D-70599 Germany
| | - Stefan Nöbel
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr 21 Stuttgart D-70599 Germany
| | - Alina Sonne
- Weleda AG; Möhlerstr. 3 Schwäbisch Gmünd D-73525 Germany
| | - Reinhard Kohlus
- Department of Process Engineering and Food Powders; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 25 Stuttgart D-70599 Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr 21 Stuttgart D-70599 Germany
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Liu D, Li J, Zhang J, Liu X, Wang M, Hemar Y, Regenstein JM, Zhou P. Effect of partial acidification on the ultrafiltration and diafiltration of skim milk: Physico-chemical properties of the resulting milk protein concentrates. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature. J DAIRY RES 2017; 84:471-478. [DOI: 10.1017/s0022029917000528] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Modulating conditions during ultrafiltration of skim milk appears to be a feasible strategy to obtain milk protein concentrates (MPC) with tailored functionalities. Adjustment of pH and process temperature attenuated properties of casein micelle resulting in enhanced emulsification capacity. Additional pre-treatment options such as addition of calcium chelators can further impact on the functionality of MPC by modifying the calcium distribution and casein micelle integrity. The objective of the project was to establish effects of pre-treating skim milk with calcium chelators (EDTA or citrate) in concentrations between 10 to 30 mmprior to UF on the physical properties of the feed, corresponding retentates and dried MPC, including particle size, zeta potential and calcium distribution in skim milk and the corresponding retentates, as well as the physical functionalities such as solubility, heat stability and emulsifying properties. Addition of calcium chelators (EDTA or citrate), at levels 20–30 mmconcentrations reduced casein micelle size as well as total, soluble and ionic calcium contents that resulted in MPC with enhanced solubility and heat stability. The emulsion capacity was, however, improved only with EDTA at 10 mmconcentration. The enhanced functionality is attributed to the reduced particle size resulting from the removal of calcium from the retentate that could modify micellar casein to an extent sufficient to cause such improvements.
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23
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Ma T, Zhu H, Wang J, Wang Q, Yu L(L, Sun B. Influence of extraction and solubilizing treatments on the molecular structure and functional properties of peanut protein. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.037] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.026] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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