TY - JOUR
T1 - Impact of variation in calcium level on the technofunctional properties of milk protein concentrate
AU - Khalesi, Mohammadreza
AU - FitzGerald, Richard J.
N1 - Publisher Copyright:
© 2022 The Authors
PY - 2022/6/20
Y1 - 2022/6/20
N2 - The technofunctional properties of milk protein concentrate containing 80% protein (MPC80) with different calcium contents, i.e., MPCF1, MPCF2 and MPCF3 contained 1.57%, 1.00% and 0.36% calcium, respectively, were studied. The MPC samples with reduced calcium were produced using partial acidification followed by a cation exchange process thereby replacing calcium with sodium in an MPC80 concentrate. Scanning electron microscopy analysis of MPC80 powder particles showed that the MPCF3 powder particles were more spherical than the other samples. The MPCF3 sample had the highest emulsion stability, apparent viscosity (ηapp) and thermal stability (during heating between 110 and 140 °C). The results showed that modification of the calcium content in MPC80 using cation exchange significantly altered its microstructure, particle size distribution, apparent viscosity, thermal stability, colour properties, oil binding capacity and emulsion stability.
AB - The technofunctional properties of milk protein concentrate containing 80% protein (MPC80) with different calcium contents, i.e., MPCF1, MPCF2 and MPCF3 contained 1.57%, 1.00% and 0.36% calcium, respectively, were studied. The MPC samples with reduced calcium were produced using partial acidification followed by a cation exchange process thereby replacing calcium with sodium in an MPC80 concentrate. Scanning electron microscopy analysis of MPC80 powder particles showed that the MPCF3 powder particles were more spherical than the other samples. The MPCF3 sample had the highest emulsion stability, apparent viscosity (ηapp) and thermal stability (during heating between 110 and 140 °C). The results showed that modification of the calcium content in MPC80 using cation exchange significantly altered its microstructure, particle size distribution, apparent viscosity, thermal stability, colour properties, oil binding capacity and emulsion stability.
KW - Acidification
KW - Calcium
KW - Emulsions
KW - Heat stability
KW - Milk proteins
UR - http://www.scopus.com/inward/record.url?scp=85126112833&partnerID=8YFLogxK
U2 - 10.1016/j.colsurfa.2022.128741
DO - 10.1016/j.colsurfa.2022.128741
M3 - Article
AN - SCOPUS:85126112833
SN - 0927-7757
VL - 643
JO - Colloids and Surfaces A: Physicochemical and Engineering Aspects
JF - Colloids and Surfaces A: Physicochemical and Engineering Aspects
M1 - 128741
ER -