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Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content

In English

Författare

  • Hanne Sorensen
  • Kell Mortensen
  • Geir Humborstad Sorland
  • Flemming Hofrnann Larsen
  • Marie Paulsson
  • Richard Ipsen

Summary, in English

Milk casein concentrates with different casein-to-protein ratios (0.82 and 0.93), pH (5.8, 6.2 and 6.7) and level of applied ultra-high pressure homogenisation (UHPH) (0, 150 and 300 MPa) were studied. Samples with a casein-to-protein ratio of 0.93 at pH 5.8 and subjected to UHPH treatment at 300 MPa had the highest apparent viscosity and particle size followed by similar samples with a casein-to-protein ratio of 0.82. Water mobility was reduced at higher casein-to-protein ratio and with higher pH, while increased water mobility was observed in samples with a casein-to-protein ratio of 0.82 at pH 5.8 subjected to UHPH treatment at 300 MPa. The H-1 and P-31 NIVIR spectra revealed minor structural effects of adding casino-phospho-peptides and changing pH, but no effect of UHPH treatment, which indicate that UHPH treatment did not induce measureable structural changes in the individual proteins but rather induced changes in the tertiary structure or degree of polymerisation. Industrial relevance: Milk depleted from whey protein is advantageous to use in cheese production since it can be further processed without detrimental denaturation of whey protein which will result in reduced maturation of cheese. In combination with pH control and ultra-high pressure homogenisation of the milk casein concentrate structural changes in the protein can be obtained and new interesting milk based products can be developed. (C) 2014 Elsevier Ltd. All rights reserved.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2014

Språk

Engelska

Sidor

143-152

Publikation/Tidskrift/Serie

Innovative Food Science & Emerging Technologies

Volym

26

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Engineering

Nyckelord

  • Casein concentrate
  • Process
  • Ultra-high pressure homogenisation
  • Microstructure

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 1466-8564