发布求助

文献互助智能选刊最新文献

Consecutive pH adjustment and direct steam injection modifies the functional properties of milk protein concentrate 70 and nonfat dry milk powder

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2025-08-28 DOI:10.1111/1471-0307.70051

Lovepreet Singh, Helen S Joyner, Donald J McMahon, Girish M Ganjyal

{"title":"Consecutive pH adjustment and direct steam injection modifies the functional properties of milk protein concentrate 70 and nonfat dry milk powder","authors":"Lovepreet Singh, Helen S Joyner, Donald J McMahon, Girish M Ganjyal","doi":"10.1111/1471-0307.70051","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n <h3> Background, Context or Rationale</h3>\n \n <p>Currently, research has been conducted to improve the functionality of milk protein concentrate (MPCs) powders, but no research has been performed to check the combined effect of direct steam injection (DSI) and pH change on the functionality of MPCs.</p>\n </section>\n \n <section>\n \n <h3> Aim</h3>\n \n <p>Therefore, this study aimed to investigate the effect of DSI processing, along with pH change, on the functionality and compositional properties of dried MPC70 (M70) and nonfat dry milk (M34) powders. Two temperatures (85°C and 105°C) and three pH values (7, 8 and 9) were studied. The control samples of each powder type were produced with no DSI and pH treatment.</p>\n </section>\n \n <section>\n \n <h3> Methods</h3>\n \n <p>The samples were evaluated for chemical composition, total and soluble protein profile, zeta potential (ζ-potential), hydrodynamic diameter, functionality (solubility, foaming capacity and stability, apparent viscosity, heat stability and rennet gelation time) and microstructure.</p>\n </section>\n \n <section>\n \n <h3> Major Findings</h3>\n \n <p>Mean values of solubility and ζ-potential showed a significant increase for M70 samples treated with increased pH treatment at both evaluated temperatures as compared to control samples. The ζ-potential values of M70 samples treated at pH 9 and evaluated at 85°C and 105°C were −39 and −41 mV, respectively. The solubility values of M70 samples treated at pH 9 and evaluated at 85°C and 105°C were 99.838% and 99.848%, respectively. The viscosity values of M70 samples treated at pH 9 and evaluated at 85°C and 105°C were 1.45 and 1.55 mPa.s, respectively. A decrease in the mean values was observed for the hydrodynamic diameter of M70 treated with increased pH at both evaluated temperatures. The opposite effect was observed in M34 samples treated with increased pH at both evaluated temperatures.</p>\n </section>\n \n <section>\n \n <h3> Industry Implications</h3>\n \n <p>This research provides the industry with a new technique to enhance the functionalities of the MPCs. This can potentially help expand the food applications for MPCs.</p>\n </section>\n </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70051","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Dairy Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.70051","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Background, Context or Rationale

Currently, research has been conducted to improve the functionality of milk protein concentrate (MPCs) powders, but no research has been performed to check the combined effect of direct steam injection (DSI) and pH change on the functionality of MPCs.

Aim

Therefore, this study aimed to investigate the effect of DSI processing, along with pH change, on the functionality and compositional properties of dried MPC70 (M70) and nonfat dry milk (M34) powders. Two temperatures (85°C and 105°C) and three pH values (7, 8 and 9) were studied. The control samples of each powder type were produced with no DSI and pH treatment.

Methods

The samples were evaluated for chemical composition, total and soluble protein profile, zeta potential (ζ-potential), hydrodynamic diameter, functionality (solubility, foaming capacity and stability, apparent viscosity, heat stability and rennet gelation time) and microstructure.

Major Findings

Mean values of solubility and ζ-potential showed a significant increase for M70 samples treated with increased pH treatment at both evaluated temperatures as compared to control samples. The ζ-potential values of M70 samples treated at pH 9 and evaluated at 85°C and 105°C were −39 and −41 mV, respectively. The solubility values of M70 samples treated at pH 9 and evaluated at 85°C and 105°C were 99.838% and 99.848%, respectively. The viscosity values of M70 samples treated at pH 9 and evaluated at 85°C and 105°C were 1.45 and 1.55 mPa.s, respectively. A decrease in the mean values was observed for the hydrodynamic diameter of M70 treated with increased pH at both evaluated temperatures. The opposite effect was observed in M34 samples treated with increased pH at both evaluated temperatures.

Industry Implications

This research provides the industry with a new technique to enhance the functionalities of the MPCs. This can potentially help expand the food applications for MPCs.

Abstract Image

查看原文本刊更多论文

连续调整pH值和直接蒸汽注入改变了乳蛋白浓缩70和脱脂干奶粉的功能特性

背景、背景或原理目前已有研究提高牛奶蛋白浓缩粉（MPCs）的功能性，但尚未有研究检查直接蒸汽注入（DSI）和pH变化对MPCs功能性的联合影响。因此，本研究旨在探讨DSI处理随pH变化对干燥的MPC70 （M70）和脱脂奶粉（M34）粉的功能和组成特性的影响。研究了两种温度（85°C和105°C）和三种pH值（7,8和9）。各粉体类型的对照样品均不经DSI和pH处理。方法对样品的化学组成、总蛋白和可溶性蛋白谱、ζ电位（ζ-电位）、流体动力直径、功能性（溶解度、发泡能力和稳定性、表观粘度、热稳定性和凝乳酶凝胶时间）和微观结构进行评价。与对照样品相比，在两种评估温度下，增加pH处理的M70样品的溶解度和ζ-电位的平均值均显着增加。M70样品在pH为9、85°C和105°C条件下的ζ电位值分别为- 39和- 41 mV。M70样品在pH为9、85°C和105°C时的溶解度分别为99.838%和99.848%。M70样品在pH为9、85°C和105°C条件下的粘度值分别为1.45和1.55 mPa。年代,分别。在两个评估温度下，随着pH值的增加，M70流体动力直径的平均值都有所下降。在两种评估温度下，增加pH值处理的M34样品观察到相反的效果。本研究为业界提供了一种增强mpc功能的新技术。这可能有助于扩大MPCs在食品中的应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Dairy Technology

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

76

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.

联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1

京公网安备 11010802042870号

Book学术文献互助

Book学术文献互助群
群号：604180095

Book学术官方微信