Effect of bovine casein and its hydrolysates on hardening in protein dough model systems during storage

Rao, Qinchun; Kamdar, Andre Klaassen; Guo, Mufan; Labuza, Theodore P.

doi:10.1016/j.foodcont.2015.09.007

Cited by 11 publications

(2 citation statements)

References 24 publications

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“…As plasticization was lost during storage, the HPN bars hardened (Figure A‐C), lost adhesion (Figure D), and became more crumbly (Figure ). Conversely, protein hydrolysates, which have suppressed T gr , produce texturally stable HPN bars that maintain the rubbery state while stored at a temperature greater than their T gr (Rao and others , b). Protein T gr increases during HPN bar storage as water migrates to other components and as high molecular weight protein aggregates form (Zhou and others , b; Loveday and others ).…”

Section: Resultsmentioning

confidence: 99%

Particle Size of Milk Protein Concentrate Powder Affects the Texture of High‐Protein Nutrition Bars During Storage

Banach

Clark

Lamsal

2017

Journal of Food Science

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Milk protein concentrate powder with 85% protein (MPC85) was jet-milled to give 2 particle size distributions (that is, JM-Coarse and JM-Fine) or freeze-dried (FD), in order to improve the functional properties of MPC85 for use in high-protein nutrition (HPN) bars. Volume-weighted mean diameter decreased from 86 μm to 49, 22, and 8 μm in FD, JM-Coarse, and JM-Fine, respectively (P < 0.05). The MPC85 powders modified by jet-milling and freeze-drying were significantly denser than the control MPC85 (P < 0.05). Volume of occluded air in the modified powders decreased (P < 0.05) by an order of magnitude, yet only FD possessed a lower volume of interstitial air (P < 0.05). Particle size reduction and freeze-drying MPC85 decreased its water holding capacity and improved its dispersibility by at least 20%. Contact angle measurements showed that these modifications increased initial hydrophobicity and did not improve wettability. HPN bars made from JM-Fine or FD were firmer by 40 or 17 N, respectively, than the control on day 0 (P < 0.05). HPN bar maximum compressive force increased by 38%, 33%, and 242% after 42 d at 32 °C when formulated with JM-Fine, FD, or control MPC85, respectively. HPN bars prepared with JM-Fine were less crumbly than those formulated with control or FD MPC85. Physically altering the particle structure of MPC85 improved its ability to plasticize within HPN bars and this improved their cohesiveness and textural stability. Volume-weighted mean diameter decreased from 86 micron to 49, 22, and 8 micron in FD, JMCoarse, and JM-Fine, respectively (P < 0.05). The MPC85 powders modified by jet-milling and freeze-drying were significantly denser than the control MPC85 (P < 0.05). Volume of occluded air in the modified powders decreased (P < 0.05) by an order of magnitude, yet only FD possessed a lower volume of interstitial air (P < 0.05). Physical modifications like particle size reduction or freeze-drying of MPC85 decreased water holding capacity and improved dispersibility by at least 20%. Contact angle measurements showed that these modifications increased initial hydrophobicity, yet did not improve wettability. HPN bars made from FD or JM-Fine were firmer by 40 or 17 N, respectively, than the control on day 0 (P < 0.05). HPN bar maximum compressive force increased by 38, 33, and 242% after 42 days at 32°C when formulated with FD, JM-Fine, or control MPC85, respectively. HPN bars prepared with JMFine were less crumbly than those formulated with control or FD MPC85. Physically altering the particle structure of MPC85 improved its ability to plasticize within HPN bars and this improved their cohesiveness and textural stability.Keywords: Jet-milling, freeze-drying, protein bar, texture profile analysis (TPA), cohesiveness 3 Practical ApplicationMilk protein concentrate (MPC) powder particle size significantly influences the texture of high-protein nutrition (HPN) bars. Use of finely jet-milled MPC85 powder produced HPN bars with increased firmness and cohesiveness. Particle size reduction improve...

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Section: Resultsmentioning

confidence: 99%

Particle Size of Milk Protein Concentrate Powder Affects the Texture of High‐Protein Nutrition Bars During Storage

Banach

Clark

Lamsal

2017

Journal of Food Science

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“…Mineral (e.g., Na + , K + , Mg 2+ ) addition or removal, including those natively associated with the protein (e.g., Ca 2+ ), may alter the protein's structure, increase internal moisture migration, and subsequently accelerate HPN bar texture change (Book, 2008). Protein hydrolysis has been the main modification technique to impart textural stability during HPN bar storage (McMahon et al, 2009;Rao et al, 2016a). Proprietarily modified (Imtiaz et al, 2012) and extruded MPC (Banach et al, 2014) also improved textural stability when incorporated into model HPN bars.…”

Section: Introductionmentioning

confidence: 99%

Textural performance of crosslinked or reduced-calcium milk protein ingredients in model high-protein nutrition bars

Banach

Clark

Metzger

et al. 2016

Journal of Dairy Science

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Transglutaminase (Tgase) crosslinking and calcium reduction were investigated as ways to improve the texture and storage stability of high-protein nutrition (HPN) bars formulated with milk protein concentrate (MPC) and micellar casein concentrate (MCC). The MPC and MCC crosslinked at none, low, and high levels, and a reduced-calcium MPC (RCMPC) were each formulated into model HPN bars. Hardness, crumbliness, moisture content, pH, color, and water activity of the HPN bars were measured during accelerated storage. The HPN bars prepared with MPC were harder and more cohesive than those prepared with MCC. Higher levels of Tgase crosslinking improved HPN bar cohesiveness and decreased hardening during storage. The RCMPC produced softer, yet crumblier HPN bars. Small textural differences were observed for the HPN bars formulated with the transglutaminase crosslinked proteins or RCMPC when compared with their respective controls. However, modification only slightly improved protein ingredient ability to slow hardening while balancing cohesion and likely requires further improvement for increased applicability in soft-texture HPN bars.

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Protein Ingredients in Low- and Intermediate-Moisture Systems ☆

Huppertz¹

2018

Reference Module in Food Science

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Effect of bovine casein and its hydrolysates on hardening in protein dough model systems during storage

Cited by 11 publications

References 24 publications

Particle Size of Milk Protein Concentrate Powder Affects the Texture of High‐Protein Nutrition Bars During Storage

Particle Size of Milk Protein Concentrate Powder Affects the Texture of High‐Protein Nutrition Bars During Storage

Textural performance of crosslinked or reduced-calcium milk protein ingredients in model high-protein nutrition bars

Protein Ingredients in Low- and Intermediate-Moisture Systems ☆

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