A Comparison of the Buttermilk Solids Functional Properties to Nonfat Dried Milk, Soy Protein Isolate, Dried Egg White, and Egg Yolk Powders

Abstract

Physicochemical (i.e., sulfhydryl group, protein, and total solubility) as well as functional properties (i.e., water-holding and fat-absorption capacity, foaming and emulsification capacity, and stability) of commercial buttermilk solids (BMS) were compared to nonfat dried milk, soy protein isolate, and dried egg yolk and egg white powders on an equivalent protein basis. BMS showed limited functional properties in water-holding capacity (0.75 g water/g protein) and fat-absorption capacity (1.2 g of oil/g of protein), and foaming capacity (0.5 ml of foam/ml of solution) and stability. However, emulsifying capacity and stability of BMS was not significantly different from other dried protein powders. Results indicated that 0.9 g of protein (approximately 0.45%, wt/vol, concentration) from BMS was needed to emulsify a maximum oil concentration of 50% in water at temperatures up to 50 degrees C. Denaturation of protein, quantified by free sulfhydryl groups, was a critical factor affecting the functionality of BMS and all other protein powders tested. The milk fat globule membrane present in BMS did not enhance either emulsifying capacity or stability.

Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane – A Review

“…The stability of an emulsion against aggregation and coalescence of pure milk fat (25%) and MFGM material (2%) was found to be similar to that of natural milk cream. However, commercial buttermilk was found to have an emulsifying capacity and stability inferior to that of nonfat dried milk, which does contain very little MFGM [Wong & Kitts, 2003]. Similar findings were reported by Corredig & Dalgleish, [1997], where even more concentrated MFGM isolates, prepared by adding citrate followed by high-speed centrifugation to collect the membrane material, were reported to be inferior in emulsifying properties compared with industrial buttermilk, from which they were prepared.…”

Effects of different oils on the properties of soy protein isolate emulsions and gels

“…This could be the result of increased hydrophobic attraction between oil droplets as the stabilising action of protein decreases (Wong & Kitts, 2003). Sourdet, Relkin, and César (2003) reported formation of larger D 3,2 with decreasing protein concentrations for milk protein emulsions.…”

Functionality of Milk Powders and Milk‐Based Powders for End Use Applications—A Review

“…About 0.9 g of protein from BMS was needed to emulsify an oil concentration of 50% in water. Denaturation of protein was declared a critical factor affecting the functionality of BMP by Wong and Kitts (2003).…”