Effect of pH and heat treatment on viscosity and heat coagulation properties of milk protein concentrate

被引：30
|
作者：
Ho, Quang Tri [1 ,2 ]
Murphy, Kevin M. [1 ,2 ]
Drapala, Kamil P. [3 ,4 ]
O'Callaghan, Tom F. [1 ]
Fenelon, Mark A. [1 ,2 ]
O'Mahony, James A. [3 ,4 ]
McCarthy, Noel A. [1 ,2 ]
机构：
[1] Teagasc Food Res Ctr, Food Chem & Technol Dept, Moorepk, Fermoy, Cork, Ireland
[2] Teagasc Food Res Ctr, Dairy Proc Technol Ctr, Moorepk, Fermoy, Cork, Ireland
[3] Univ Coll Cork, Sch Food & Nutr Sci, Cork, Ireland
[4] Univ Coll Cork, Dairy Proc Technol Ctr, Cork, Ireland
来源：
INTERNATIONAL DAIRY JOURNAL | 2018年 / 85卷
关键词：
SKIM MILK; CASEIN MICELLES; POWDERS; STABILITY; ULTRAFILTRATION; TEMPERATURE; MANUFACTURE; FORMULA; CALCIUM; STORAGE;
D O I：
10.1016/j.idairyj.2018.05.012
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of pH, adjusted using either hydrochloric acid (HCl), citric acid or sodium hydroxide, on calcium ion (Ca2+) activity, and consequent changes in viscosity and heat coagulation time (HCT) of milk protein concentrate (MPC) was investigated. Reducing the pH of MPC dispersions resulted in a reduction in their viscosity, which subsequently increased during heat treatment. The maximum heat stability of MPC was observed at pH 6.7. Reducing the pH of MPC from 6.7 to 6.2 resulted in a significant (P < 0.05) increase in Ca2+ activity, and reduction in HCT. Such changes were more extensive using HCl compared with citric acid. Increasing the pH greater than 6.7 also led to a reduction in HCT but a decrease in Ca2+ activity. These results demonstrate the importance of pH adjustment, and choice of acidulant, on Ca2+ activity, viscosity, and heat coagulation properties of MPC concentrates during processing. (C) 2018 Elsevier Ltd. All rights reserved.
引用
收藏
页码：219 / 224
页数：6
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