Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk

Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk Milk protein concentrates (MPCs) powders are being used as an ingredient in several food formulations. Due to higher calcium and casein contents, buffalo milk poses numerous challenges for production of MPC powders. The study was envisaged to produce and characterize MPC60 from buffalo milk for its physicochemical, reconstitution and functional properties; morphological and rheological behaviour. Ultrafiltration (UF) significantly increased (p < .05) total solids (TS), protein, ash, fat and calcium contents in 2.3 × UF retentate having 0.6 protein to TS ratio, but significantly decreased (p < .05) its pH value than skim milk. Wettability, dispersibility, flowability, solubility, water and oil binding capacity, foam capacity and stability, heat coagulation time, emulsification activity index and viscosity values of produced BM-MPC60 were 91.40 ± 0.87s, 62.91 ± 0.17%, 37.35 ± 1.10°, 67.13 ± 0.50%, 5.49 ± 0.05 and 5.18 ± 0.05  g/g of protein, 39.81 ± 0.22 and 19.51 ± 1.40%, >90 min, 1.65 ± 0.01 m2/g and 20.30 ± 0.05 mPas, respectively. Specific surface area (m2/kg), particle size distribution (d10, d50, d90), Sauter (D32) and De Broukere (D43) mean values (μm) of manufactured BM-MPC60 were 163.5 ± 1.63, 19.04 ± 0.83, 74.34 ± 0.71, 164.81 ± 0.94, 36.69 ± 1.19 and 84.43 ± 0.91, respectively. Scanning electron micrograph revealed the presence of aggregates of variable size particles. Herschel-Bulkley model best explained rheological behaviour of product. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0023-6438
D.O.I.
10.1016/j.lwt.2018.01.028
Publisher site
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Abstract

Milk protein concentrates (MPCs) powders are being used as an ingredient in several food formulations. Due to higher calcium and casein contents, buffalo milk poses numerous challenges for production of MPC powders. The study was envisaged to produce and characterize MPC60 from buffalo milk for its physicochemical, reconstitution and functional properties; morphological and rheological behaviour. Ultrafiltration (UF) significantly increased (p < .05) total solids (TS), protein, ash, fat and calcium contents in 2.3 × UF retentate having 0.6 protein to TS ratio, but significantly decreased (p < .05) its pH value than skim milk. Wettability, dispersibility, flowability, solubility, water and oil binding capacity, foam capacity and stability, heat coagulation time, emulsification activity index and viscosity values of produced BM-MPC60 were 91.40 ± 0.87s, 62.91 ± 0.17%, 37.35 ± 1.10°, 67.13 ± 0.50%, 5.49 ± 0.05 and 5.18 ± 0.05  g/g of protein, 39.81 ± 0.22 and 19.51 ± 1.40%, >90 min, 1.65 ± 0.01 m2/g and 20.30 ± 0.05 mPas, respectively. Specific surface area (m2/kg), particle size distribution (d10, d50, d90), Sauter (D32) and De Broukere (D43) mean values (μm) of manufactured BM-MPC60 were 163.5 ± 1.63, 19.04 ± 0.83, 74.34 ± 0.71, 164.81 ± 0.94, 36.69 ± 1.19 and 84.43 ± 0.91, respectively. Scanning electron micrograph revealed the presence of aggregates of variable size particles. Herschel-Bulkley model best explained rheological behaviour of product.

Journal

LWT - Food Science and TechnologyElsevier

Published: May 1, 2018

References

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