Effect of protein composition and homogenisation on the stability of acidified milk drinks

Sedlmeyer, F.; Brack, M. J.; Rademacher, B.; Kulozik, Ulrich

doi:10.1016/j.idairyj.2003.09.009

Cited by 47 publications

(40 citation statements)

References 12 publications

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“…Little has been reported on the effect of high pressure homogenization on the stability protein-polysaccharide mixtures. Sedlmeyer, Brack, Rademacher, and Kulozik (2004) reported the stabilization effect of homogenization at 80 MPa on acidified milk containing high methoxyl pectin.…”

Section: Introductionmentioning

confidence: 99%

High pressure homogenization to improve the stability of casein–hydroxypropyl cellulose aqueous systems

Harte

2014

Food Hydrocolloids

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The effect of high pressure homogenization on the improvement of the stability hydroxypropyl cellulose (HPC) and micellar casein was investigated. HPC with two molecular weights (80 and 1150 kDa) and micellar casein were mixed in water to a concentration leading to phase separation (0.45% w/v HPC and 3% w/v casein) and immediately subjected to high pressure homogenization ranging from 0 to 300 MPa, in 100 MPa increments. The various dispersions were evaluated for stability, particle size, turbidity, protein content, and viscosity over a period of two weeks and Scanning Transmission Electron Microscopy (STEM) at the end of the storage period. The stability of casein-HPC complexes was enhanced with the increasing homogenization pressure, especially for the complex containing high molecular weight HPC. The apparent particle size of complexes was reduced from ~200nm to ~130nm when using 300 MPa, corresponding to the sharp decrease of absorbance when compared to the non-homogenized controls. High pressure homogenization reduced the viscosity of HPC-casein complexes regardless of the molecular weight of HPC and STEM imagines revealed aggregates consistent with nano-scale protein polysaccharide interactions.

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Section: Introductionmentioning

confidence: 99%

High pressure homogenization to improve the stability of casein–hydroxypropyl cellulose aqueous systems

Harte

2014

Food Hydrocolloids

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“…(Jensen et al 2010;Boulenguer and Laurent 2003;Kravtchenko et al 1995;Tuinier et al 2002). In addition stability of AMDs, depends on pH, the concentration and type of pectin used, the concentration of casein and the ionic strength as well as on homogenization and thermal treatment during processing (Sedlmeyer et al 2004;Sejersen et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk

2012

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Raspberry juice-milk is an acidic dairy drink (ADD) including two main phases, milk phase (pH: 6.6-6.7) and raspberry juice phase (pH: 3.2±0.1). Due to the low pH in this beverage, milk protein sedimentation is usual problem and therefore hydrocolloid is added as a stabilizer. Thus, in current study the influences of pectin, CMC and Kappa-carrageenan on the stability of the milk-raspberry juice drink and their blend synergistic effect were investigated. For this purpose milkraspberry juice drink samples were prepared using pure pectin, CMC and Kappa-carrageenan at concentrations of 0.2 %, 0.3 % and 0.35 % respectively. Blends of pectin and Carboxymethylcellulose (ratios of 25:75, 33.4:66.6 and 34.3:65.7) at concentrations of 0.2 %, 0.3 % and 0.35 %, were added during a certain process. Moreover, the stabilization mechanisms were studied using apparent viscosity and sedimentation percent measurements. Based on the findings of the present study, the best fitted samples were the ones containing the blends of pectin and Carboxymethylcellulose which were more stable and viscose than samples including pure Carboxymethylcellulose (P<0.05). Kappa-carrageenan can not prevent casein agglomeration in raspberry juice-milk individually, but in the presence of CMC or CMC and pectin it produces a stable drink. In general, with utilizing synergistic effect of gum blend we can use lower gum concentration and decrease cost during manufacture.

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“…High methylated (HM) pectin has been widely used as a stabiliser in AMDs, as it helps to prevent sedimentation of casein and thereby maintain, and even enhance the desirable characteristics of AMDs (Glahn, 1982;Glahn & Rolin, 1994;Leskauskaite´, Liutkevichius, & Valantinaite´, 1998;Lucey, Tamehana, Singh, & Munro, 1999;Sedlmeyer, Brack, Rademacher, & Kulozik, 2004). Addition of whey proteins also helps to prevent whey separation due to their ability to immobilise and absorb water (Tamime & Robinson, 1999).…”

Section: Introductionmentioning

confidence: 99%

Water mobility in acidified milk drinks studied by low-field 1H NMR

Salomonsen¹,

Sejersen²,

Viereck³

et al. 2007

International Dairy Journal

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Effect of protein composition and homogenisation on the stability of acidified milk drinks

Cited by 47 publications

References 12 publications

High pressure homogenization to improve the stability of casein–hydroxypropyl cellulose aqueous systems

High pressure homogenization to improve the stability of casein–hydroxypropyl cellulose aqueous systems

Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk

Water mobility in acidified milk drinks studied by low-field 1H NMR

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