Influence of high shear treatment and sodium bicarbonate addition to ultrafiltered retentate of skimmed buffalo milk on the properties of milk protein concentrate prepared therefrom

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

International Journal of Dairy Technology Pub Date : 2025-10-06 DOI:10.1111/1471-0307.70059

Shailesh Kumar Meena, Gaurav Kr Deshwal, Yogesh Khetra, Sumit Arora, Ashish Kumar Singh, Ganga Sahay Meena

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Abstract

Background

The demand for milk protein concentrate (MPC) has increased in recent years due to its high nutritional and functional properties as a food ingredient. However, the application of MPC is restricted due to its higher calcium and casein content, which lowers its solubility.

Aim

This study investigated the effect of high shear treatment and addition of sodium bicarbonate to ultrafiltered retentate on the physicochemical, solubility and functional properties of milk protein concentrate prepared therefrom.

Methods

Skim milk was ultrafiltered through a 50 kDa ceramic membrane. The obtained ultrafiltered retentate was added to sodium bicarbonate and homogenised using a high-shear mixer. Milk protein concentrate was prepared by spray drying the ultrafiltered retentate added to sodium bicarbonate (MPC-SC). A control was prepared from ultrafiltered retentate without any treatment (MPC).

Major Findings

MPC-SC exhibited higher interstitial air content and occluded air content than MPC. Sodium bicarbonate addition and high shear treatment improved the reconstitutional properties including wettability, dispersibility and solubility. Functional properties of MPC-SC such as water and oil binding capacity, foaming capacity and emulsification stability were significantly (P < 0.05) higher than MPC. With increasing shear rate, reconstituted MPC and MPC-SC showed shear-thinning behaviour. Scanning electron micrographs revealed smooth and round surfaces of MPC-SC particles, while MPC had damaged, wrinkled or irregular surfaces. The increase in pH enhances the negative charge on the phosphoserine residues and disrupts the casein micelles, resulting in smaller molecules that repel each other, thus improving solubility and functional properties of MPC-SC. Sensory attributes exhibited nonsignificantly (P > 0.05) higher scores for MPC-SC than MPC.

Scientific Implications

The results indicate that the addition of alkali and high shear treatment of ultrafiltered retentate could effectively improve the functional properties of MPC. MPC with improved solubility could be used for standardisation of protein content in dairy products such as cheese and yoghurt.

Abstract Image

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高剪切处理及在脱脂水牛奶超滤保留液中添加碳酸氢钠对其制备的乳蛋白浓缩物性能的影响

乳蛋白浓缩物（MPC）作为一种食品原料，由于其高营养和功能特性，近年来对其的需求有所增加。然而，由于其较高的钙和酪蛋白含量，降低了其溶解度，限制了MPC的应用。目的研究高剪切处理和在超滤保留液中加入碳酸氢钠对其制备的乳蛋白浓缩物的理化性质、溶解度和功能特性的影响。方法用50 kDa的陶瓷膜对脱脂牛奶进行超滤。将得到的超滤截留物加入到碳酸氢钠中，并使用高剪切混合器进行均质。将超滤后的保留液加入碳酸氢钠（MPC-SC）进行喷雾干燥制备乳蛋白浓缩物。用未经处理的超滤保留液（MPC）制备对照。主要发现MPC- sc比MPC表现出更高的间隙空气含量和闭塞空气含量。碳酸氢钠的加入和高剪切处理改善了其润湿性、分散性和溶解度。MPC- sc的水油结合能力、发泡能力、乳化稳定性等功能性能显著高于MPC （P < 0.05）。随着剪切速率的增加，复合MPC和MPC- sc均表现出剪切减薄行为。扫描电镜显示MPC- sc颗粒表面光滑、圆润，而MPC颗粒表面有损伤、皱褶或不规则。pH的增加增强了磷酸丝氨酸残基上的负电荷，破坏了酪蛋白胶束，导致相互排斥的小分子，从而改善了MPC-SC的溶解度和功能特性。MPC- sc的感官属性得分高于MPC，差异无统计学意义（P > 0.05）。研究结果表明，加碱和高剪切处理超滤截留物能有效改善MPC的功能性能。溶解度提高的MPC可用于奶酪、酸奶等乳制品中蛋白质含量的标准化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

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

CiteScore

7.00

自引率

4.50%

发文量

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.