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

Abstract

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.

Milk Whey Protein Fibrils—Effect of Stirring and Heating Time

“…The method provided by Rathod and Amamcharla [17] was used to produce mWPI fibrils. Briefly, mWPI powders were rehydrated to 2% (w/w) solution on a protein basis with distilled water and stored overnight at 4 • C to ensure complete hydration.…”

“…The Th T value was measured using the method described by Rathod and Amamcharla [17]. Briefly, 48 µL of mWPI fibril solution was mixed with Th T solution and analyzed with a spectrofluorometer at excitation and emission wavelengths of 440 nm and 482 nm, respectively.…”

“…Briefly, mWPI fibril samples were diluted to 0.05% protein using distilled water at pH 2. TEM was performed using the method described by Rathod and Amamcharla [17].…”

“…Rheology of mWPI fibril samples was performed at 20 • C, as per the method described by Rathod and Amamcharla [17], using a stress-strain-controlled rheometer (MCR-92 Anton Paar, Vernon Hills, IL, USA) fitted with a 50 mm diameter stainless steel cone with an angle of 1 • and 101 µm gap at a varied shear rate from 0.01 s −1 to 200 s −1 . Apparent viscosity was recorded at 100 s −1 .…”

Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application

“…The viscoelastic properties of mayonnaise samples were measured using the same rheometer (MCR-92 Anton Paar, Ashland, VA, USA) equipped with a 25-mm parallel plate geometry (PP25) with the measure gap of 1 mm at a constant temperature of 25 AE 0.1 °C. Frequency sweep (frequency range of 0.1-100 Hz, at 0.5% strain) and temperature sweep (from 30 to 80 °C) were carried out, and storage modulus (G 0 ) and loss modulus (G 00 ) were collected (Rathod & Amamcharla, 2021). The tests were conducted in duplicate.…”