Impact of variation in calcium level on the technofunctional properties of milk protein concentrate

Mohammadreza Khalesi; Richard J. FitzGerald

doi:10.1016/j.colsurfa.2022.128741

Impact of variation in calcium level on the technofunctional properties of milk protein concentrate

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Abstract

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 (η_app) 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.

Original language	English
Article number	128741
Journal	Colloids and Surfaces A: Physicochemical and Engineering Aspects
Volume	643
DOIs	https://doi.org/10.1016/j.colsurfa.2022.128741
Publication status	Published - 20 Jun 2022

Keywords

Acidification
Calcium
Emulsions
Heat stability
Milk proteins

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10.1016/j.colsurfa.2022.128741

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title = "Impact of variation in calcium level on the technofunctional properties of milk protein concentrate",

abstract = "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.",

keywords = "Acidification, Calcium, Emulsions, Heat stability, Milk proteins",

author = "Mohammadreza Khalesi and FitzGerald, \{Richard J.\}",

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doi = "10.1016/j.colsurfa.2022.128741",

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journal = "Colloids and Surfaces A: Physicochemical and Engineering Aspects",

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TY - JOUR

T1 - Impact of variation in calcium level on the technofunctional properties of milk protein concentrate

AU - Khalesi, Mohammadreza

AU - FitzGerald, Richard J.

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 - https://www.scopus.com/pages/publications/85126112833

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 -

Impact of variation in calcium level on the technofunctional properties of milk protein concentrate

Abstract

Keywords

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