University of Limerick Institutional Repository

Investigation of the flowability, thermal stability and emulsification properties of two milk protein concentrates having different levels of native whey proteins

DSpace Repository

Show simple item record

dc.contributor.author Khalesi, Mohammadreza
dc.contributor.author Fitzgerald, Richard J.
dc.date.accessioned 2021-07-07T07:29:57Z
dc.date.available 2021-07-07T07:29:57Z
dc.date.issued 2021
dc.identifier.uri http://hdl.handle.net/10344/10312
dc.description peer-reviewed en_US
dc.description.abstract Milk protein concentrate-85 (MPC85) is a dairy ingredient which has a diverse range of applications in food products. The technofunctional properties of two MPC85 samples having similar gross composition but different levels of native whey protein (WP), i.e., MPC85S1 and MPC85S2 with 16.6 and 6.0 g native WP/100 g protein, respectively, were compared. Rheometeric analysis showed that under an applied normal stress of 1.0–15.0 kPa, the compressibility, the air permeability and the cohesiveness of MPC85S2 was higher compared to MPC85S1. Differential scanning calorimetry showed that protein denaturation in MPC85S1 began at 63 ◦C while for MPC85S2 it began at 70 ◦C. The heat coagulation time (HCT at 140 ◦C) for 4.2% (w/v, on a protein basis) reconstituted MPC85S1 and MPC85S2 was 2.2 and 2.7 min, respectively. While a higher lightness for MPC85S1 was evidenced using colourimeter analysis, the colour stability on oven drying at 95 ◦C for MPC85S2 was higher than MPC85S1. The emulsion produced with MPC85S1 flocculated after 1 d and phase separation occurred after 14 d. In the case of MPC85S2, flocculation began after 4 d while phase separation was observed at 33 d. The viscosity of MPC85S2 (4.2% (w/v) protein) was higher than MPC85S1. This study showed differences between the flowability, viscosity, colour properties, thermal stability (in powder and in reconstituted format), emulsification and buffering capacity for MPC samples having two different levels of WP denaturation. The results demonstrated that the MPCs studied having two different levels of WP denaturation could be targeted for different functional applications. The minimal/maximum level of denaturation required to induce technofunctional property differences requires further study. en_US
dc.language.iso eng en_US
dc.publisher Elsevier en_US
dc.relation.ispartofseries Food Research International;147, 110576
dc.subject Milk protein concentrate en_US
dc.subject Denaturation en_US
dc.subject Flowability en_US
dc.title Investigation of the flowability, thermal stability and emulsification properties of two milk protein concentrates having different levels of native whey proteins en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.identifier.doi 10.1016/j.foodres.2021.110576
dc.contributor.sponsor Horizon 2020 en_US
dc.contributor.sponsor ERC
dc.relation.projectid 713654 en_US
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search ULIR


Browse

My Account

Statistics