Heat stability of radio frequency dielectric heat treated low heat and high heat nonfat dry milk

Alan, K. Sanchez; Wang, L.; Schmidt, Karen

doi:10.1016/j.idairyj.2017.05.003

Cited by 9 publications

(2 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As expected, the authors reported that solubility values for the RFDH-treated LH were greater than those of HH, whether the HH was RFDH-treated or not (Chen et al, 2013). Moreover, a similar RFDHtreatment of LH exhibited improved heat stability at 6.4 to 6.8 pH (Sanchez Alan et al, 2017). The authors attributed the improved stability to the partial WP denaturation that occurs during the overall dry-heating process of LH at 75 or 80°C.…”

Section: Introductionmentioning

confidence: 51%

Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk

Alan

Subbiah

Schmidt

2019

Journal of Dairy Science

Self Cite

View full text Add to dashboard Cite

Nonfat dry milk is a valuable food and ingredient because it contains proteins, fat, carbohydrates, minerals, and vitamins. When manufactured, this product is classified into high heat (HH) or low heat (LH) depending on the pre-heat treatment used in pasteurization. Radio frequency dielectric heating, if used alone or as part of a dry heat technology, may induce component interactions in milk powders, which could alter or improve functionality. To pursue this objective, LH was subjected to radio frequency dielectric heating to 80, 85, and 90°C with a subsequent hold period of 60 or 90 min in an oven, set at the designated temperature, 80, 85, or 90°C, assessed for functionality in liquid and gel systems, cooled, and subsequently compared with LH and HH. The functionality assessment included heat stability and foaming, emulsion, and gelling properties. For foaming, LH presented a statistically lower overrun and foam stability compared with all dry-heated LH. The LH dry-heated at ≥85°C exhibited significantly greater foaming capacity than did the LH. Emulsification properties were not significantly different as a function of dry heating compared with LH. As gels, water-holding capacity was greater and syneresis was significantly less for all gels made with the dry-heated LH at <85°C. Gel firmness and cohesiveness were not affected by dry heating. The heat coagulation time at native pH was significantly greater for LH that were dry-heated for 90 min compared with LH. At adjusted pH (6.4 to 7.2), the heat stability was improved if the LH was dry-heated. The dry-heated LH had significantly less foaming properties, but greater emulsion activity compared with the HH. Overall, the dry heat treatment conditions of this study did not result in acid-induced gels with equivalent properties as gels made with HH. Syneresis was similar for all gels except for those made from the dry-heated LH to 90°C and held for 60 min, as this gel had significantly more syneresis than did the gels made from HH. However, the heat stability of dryheated LH at native, 6.8, 7.0, and 7.2 pH was greater compared with the heat stability of HH. The application of a dry heat treatment enhanced the functional properties of LH, opening the opportunity to develop food products that can use this modified nonfat dry milk such as ice cream, bakery, and meat products.

show abstract

Section: Introductionmentioning

confidence: 51%

Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk

Alan

Subbiah

Schmidt

2019

Journal of Dairy Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…Samples for gel electrophoresis were diluted to 0.5% protein content and vortexed. The diluted samples were analyzed with 3 different gel electrophoresis techniques such as native PAGE (Mantovani et al, 2017), nonreducing SDS-PAGE, and reducing SDS-PAGE (Mohammadian and Madadlou, 2016;Sanchez Alan et al, 2017) with some modification.…”

Section: Confirmation Of Mwpi Fibrilsmentioning

confidence: 99%

Process development for a novel milk protein concentrate with whey proteins as fibrils

Rathod

Amamcharla²

2021

Journal of Dairy Science

View full text Add to dashboard Cite

Milk protein concentrate (MPC) is a preferred ingredient to provide nutritional and functional benefits in various dairy and food products. Altering the protein configuration and protein-protein interactions in MPC can provide a novel functionality and may open doors for new applications. The fibrilization process converts the globular structure of whey proteins to fibrils and consequently increases viscosity and water holding capacity compared with the native protein structure. The objective of the current work was to selectively convert the whey proteins in MPC as fibrils. For this purpose, simulated control model MPC was prepared by combining solutions of micellar casein concentrate (MCC) and milk whey protein isolate (mWPI) to give casein and whey protein in an 80:20 ratio. The mWPI solution was converted to fibrils by heating at low pH, neutralized, and combined with MCC solution similar to control model MPC and termed "fibrillated model MPC." Thioflavin T fluorescence value, transmission electron microscopy, and gel electrophoresis confirmed the fibril formation and their survival after neutralization and mixing with MCC. Further, the fibrillated mWPI showed significantly higher viscosity and consistency coefficient than nonfibrillated mWPI. Similarly, fibrillated model MPC showed significantly higher viscosity and consistency coefficient compared with control model MPC. Hence, the fibrillated model MPC can be used as ingredient to increase viscosity. Heat coagulation time was found to be significantly higher for control model MPC compared with fibrillated model MPC.

show abstract

Radio frequency heating on food of animal origin: a review

Rosa

Bressan²,

Leone

et al. 2019

Eur Food Res Technol

View full text Add to dashboard Cite

Heat stability of radio frequency dielectric heat treated low heat and high heat nonfat dry milk

Cited by 9 publications

References 16 publications

Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk

Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk

Process development for a novel milk protein concentrate with whey proteins as fibrils

Radio frequency heating on food of animal origin: a review

Contact Info

Product

Resources

About