Effect of manufacture and reconstitution of milk protein concentrate powder on the size and rennet gelation behaviour of casein micelles

Martin, Gael M.; Williams, R. R.; Dunstan, Dave E.

doi:10.1016/j.idairyj.2009.08.007

Cited by 44 publications

(34 citation statements)

References 17 publications

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“…The results of Martin et al (2010), obtained by PCS methods, were consistent with those obtained through TEM by Karlsson et al (2007) using three different sample preparation steps. Both studies were also consistent with (McKenna, 2000), who utilized electron microscopy and reported no change in casein micelle size distribution under conditions of UF.…”

Section: The Effect Of Uf and Df On Casein Micelle Size Distributionssupporting

confidence: 80%

“…Meanwhile, Erdem (2006) observed decreases in micelle size as a result of UF. The most recent study was performed by Martin et al (2010), who reported that casein micelles were not altered during the manufacture of MPC. This conclusion was reached by applying photon correlation spectroscopy (PCS) using the Cumulant method, also described in Martin et al (2007), to raw skim milks, UF/DF retentates, and concentrated UF/DF retentates.…”

Section: The Effect Of Uf and Df On Casein Micelle Size Distributionsmentioning

confidence: 99%

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Effect of sodium chloride addition during diafiltration on the solubility of milk protein concentrate

Gualco¹

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There is considerable interest among food manufacturers to incorporate protein into food products in both developed and developing countries. Dairy proteins are excellent choices for many different applications, as they are known to have several nutritional and functional benefits. Membrane filtration techniques are often utilized as the preferred method of fractionation, due to the high throughput and continuous nature of the process. One such product produced from membrane filtration of skim milk is called milk protein concentrate. This product is valued for its high protein content, but it has historically exhibited poor solubility when reconstituted into water, which severely restricts the food applications for which it is suitable. There is some existing evidence that milk protein concentrates which contain elevated levels of sodium exhibit higher solubility upon reconstitution into water. The main objective of this thesis project was to demonstrate the effect of sodium chloride, added to diafiltration water utilized during the manufacturing process, on the solubility of milk protein concentrate.It was observed that the addition of sodium chloride into diafiltration water at levels of 50 mM, 100 mM, and 150 mM had a beneficial effect on the solubility of milk protein concentrate across a variety of reconstitution conditions. For example, when milk protein concentrate was mixed for 1 h on a stage mixer at 23 °C ± 1 °C, a significant increase (p < 0.001) in mean solubility was observed when at least 50 mM NaCl had been incorporated into DF water. The incorporation of 50 mM NaCl into DF water v significantly increased (p < 0.001) the mean solubility of milk protein concentrate from 59.81 % to between 64.34 % and 71.78 %. The addition of 100 mM NaCl significantly increased (p < 0.001) the solubility to between 88.80 % and 96.24 %, and the addition of 150 mM NaCl significantly increased (p = 0.005) the solubility to between 92.79 % and 100 %.Minerals analysis of dry powders revealed a significant increase (p < 0.001) in levels of sodium. The addition of 50 mM NaCl into DF water was associated with a significant increase (p < 0.001) in powder Na content to between 2.48 mg/g and 7.44 mg/g. The addition of 100 mM NaCl into DF water was associated with a significant increase (p = 0.002) in powder Na content to between 5.80 mg /g and 10.75 mg/g, and the addition of 150 mM NaCl into DF water was associated with a significant increase (p = 0.001) in powder Na content to between 9.57 mg/g and 14.53 mg/g. A significant difference (p < 0.001) in magnesium level was also detected. Differences in calcium content were not found to be statistically significant (p = 0.016) at α = 0.01.Preliminary observations of milk protein concentrate upon reconstitution were made using a confocal laser scanning microscopy method. This method showed evidence of possible differences in powder particle rehydration and affinity for lipid association between powder particles manufactured at different treatment levels. As the level of NaCl incorp...

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Section: The Effect Of Uf and Df On Casein Micelle Size Distributionssupporting

confidence: 80%

Section: The Effect Of Uf and Df On Casein Micelle Size Distributionsmentioning

confidence: 99%

Effect of sodium chloride addition during diafiltration on the solubility of milk protein concentrate

Gualco¹

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“…Rennet coagulation time (RCT) of reconstituted (3.5% protein, stirred at 20°C/30 min) MPC60 powders were determined by the addition of 0.035 international milk clotting units (IMCU) per gram rennet (Mucor Miehei, Sigma-Aldrich) as per the protocol of Martin et al (2010). Ten mL reconstituted powder solutions were transferred in test tubes and placed in a water bath maintained at 30 ± 1°C, without external addition of calcium chloride.…”

Section: Determination Of Functional Properties Of Mpc60 Powdersmentioning

confidence: 99%

Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

et al. 2017

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Ultrafiltration and diafiltration of skim milk altered delicate salt equilibrium and composition of 59 UF retentate (59 UFR), and thus adversely affected the reconstitutional and functional properties of milk protein concentrate (MPC) powders. It might be due to interaction and aggregation of proteins during spray drying. Therefore, this study was envisaged to investigate the effect of disodium phosphate (DSP) addition, diafiltration and homogenization of retentates on physico-chemical, functional and rheological properties of MPC60 powders. Solubility of fresh control powder was significantly lower than MPC60-H powder; at par with that of MPC60-DSP and MPC60-Na-K, but remained minimum after 60 days of storage at 25 ± 1°C. The pH (6.6) adjustment of 59 UFR with DSP, significantly enhanced the dispersability, wettability, specific surface area (SSA), heat coagulation time (HCT), emulsification capacity and stability; buffer index of MPC60-DSP powder over control. Diafiltration of 59 UFR with NaCl and KCl, significantly (P \ 0.05) decreased calcium content, but enhanced pH and mineral content of MPC60-Na-K powder. This treatment led to significant improvement in dispersability, SSA, emulsification capacity and stability, HCT and oil binding properties. Flowability, wettability, dispersability, HCT, foaming capacity, emulsification capacity and stability were also improved significantly in MPC60-H powder made from homogenized 59 UFR. Rheological behavior of reconstituted powder samples exhibited pseudoplastic behavior, best explained by Hershel Bulkley model. These MPC60 powders with improved functional properties can be used for the improvement of quality attributes of various food formulations.

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“…In MPCs the casein is in a micellar form, similar to that found in milk, casein and whey protein ratio remains as in milk, but a large part of lactose is removed (Martin et al 2010). The MPCs provide a concentrated source of protein for enhanced nutritional, sensory, and functional properties in final application (Martin et al 2010;Agarwal et al 2015).…”

mentioning

confidence: 92%

Fermented buttermilk-based beverage: impact on young volunteers' health parameters

Liutkevičius¹,

Speičienė²,

Alenčikienė³

et al. 2016

Czech J. Food Sci.

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Liutkevičius A., Speičienė V., Alenčikienė G., Mieželienė A., Narkevičius R., Kaminskas A., Abaravičius J.A., Vitkus D., Jablonskienė V., Sekmokienė D. The technology of a functional fermented buttermilk-based beverage was developed and the impact of beverage consumption on the health parameters of young volunteers was studied. Three functional beverages were made on the basis of buttermilk, which differed in the composition. The beverage containing the buttermilk-skimmed milk-milk protein concentrate (0.3%) as a product with the preferred quality characteristics (synaeresis, viscosity, sensory properties, and acceptability) was used for further studies regarding the impact on human health. The medical nutrition experiments did not show any statistically significant effect on the biochemical blood parameters of 25 young volunteers after a 21-day period of the consumption of fermented buttermilk beverage with milk protein concentrate, although some of them (e.g. total, low-and high-density cholesterol, triacylglycerol concentrations, etc.) slightly decreased. The anthropometric and body composition, arterial blood pressure, and pulse evaluation indicators of recipients did not change significantly.

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Effect of manufacture and reconstitution of milk protein concentrate powder on the size and rennet gelation behaviour of casein micelles

Cited by 44 publications

References 17 publications

Effect of sodium chloride addition during diafiltration on the solubility of milk protein concentrate

Effect of sodium chloride addition during diafiltration on the solubility of milk protein concentrate

Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

Fermented buttermilk-based beverage: impact on young volunteers' health parameters

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