首页|Buffalo milk protein concentrate 60: Effect of skim milk heat treatment on its reconstitutability and functionality
Buffalo milk protein concentrate 60: Effect of skim milk heat treatment on its reconstitutability and functionality
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NSTL
Elsevier
Milk protein concentrates (MPC) have poor reconstitutability. Therefore, this research was aimed at using different heat treatment for manufacturing and characterizing buffalo skim milk (BSM) based MPC60 powder. BSM was heat treated at 74 +/- 1 degrees C/15s, 80, 85, 90 +/- 1 degrees C/5min followed by concentration through ultrafiltration (UF) and compared for their zeta-potential and heat coagulation time (HCT). UF concentrate produced from BSM heated at 85 +/- 1 degrees C/5min, which exhibited maximum zeta-potential and HCT, was spray dried to obtain mediumheat MPC60 (MH-MPC60) powder which was further characterized. Heat treatment (85 +/- 1 degrees C/5min) of BSM significantly varied the properties and microstructure and improved its reconstitutability, viscosity, and emulsification over low-heat (74 +/- 1 degrees;C/15s) MPC60 (LH-MPC60). Scanning electron micrograph revealed lack of extensive clustering in MH-MPC60 particles, which could explain its improved reconstitutability. MH-MPC60 had higher densities (loose and packed), occluded air, and specific surface area over LH-MPC60. Porosity, particle density, and Hausner ratio of MH-MPC60 were 60.17%, 0.56 g mL-1, and 1.49, respectively. Temperature ramp indicated protein gelation (tan delta = 1) at 56 degrees C in the UF concentrate. FTIR described higher amide I and amide II (1700-1400 cm-1) regions for MH-MPC60 than LH-MPC60. From the present investigation, it can be concluded that heat treatment (85 +/- 1 degrees C/5min) of BSM improves reconstitutability of buffalo MH-MPC60.
NSTL
Elsevier
