Effect of dry heat treatment temperature of skim milk powder on the improved heat stability of recombined filled evaporated milk

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-03-13 DOI:10.1016/j.foodhyd.2025.111345

Zijun Zhao , Simin Chen , Bruno De Meulenaer , Jianfeng Wu , Paul Van der Meeren

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Abstract

The incubation temperature is known to play an important role in the Maillard reaction and protein cross-linking during dry heat treatment of protein-sugar mixtures. In this study, dry heating of skim milk powder (SMP) at various incubation temperatures from 60 to 80 °C was investigated. The effect of this SMP pretreatment on the heat stability of the derived recombined filled evaporated milk (RFEM) was evaluated via particle size analyses and viscosity measurements, which showed that the required incubation time to obtain an optimal heat stability was greatly shortened with increasing dry-heat incubation temperature: whereas 8 h of dry heat incubation was needed at 60 °C, 2 h at 70 °C, and 1 h at 80 °C were sufficient to obtain a heat stable SMP, respectively. This effect was thought to be due to the fact that elevated incubation temperatures accelerated glycation between lactose and milk proteins, as indicated by free amino group content analysis and SDS-PAGE. However, SMP subjected to excessive incubation failed to maintain the original droplet diameter and viscosity after heating and showed a poor heat stability. PCA and correlation analysis results suggested that the solubility of the dry heated SMP and the heat stability of the derived RFEM were both correlated to the sulfhydryl content and carbonyl content (R > 0.6). Overall, the kinetic study of the protein carbonyl content, the sulfhydryl content and the degree of glycation elucidated the remarkable influence of dry heat incubation temperature on the SMP properties and offered a valuable tool for optimizing the SMP functional properties.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.