Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions

International Dairy Journal

Volumn 32, Issue 2, 2013, Pages 184-191

  Liang, Yichao ^a,b   Patel, Hasmukh ^c   Matia Merino, Lara ^b   Ye, Aiqian ^d   Golding, Matt ^b,d  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c SOUTH DAKOTA STATE UNIVERSITY   (United States)

^d MASSEY UNIVERSITY   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

DROPLET-DROPLET INTERACTIONS; EFFECT OF HEAT TREATMENTS; MICRO-STRUCTURAL; OIL-IN-WATER EMULSIONS; PHYSICAL STABILITY; POST-HEAT TREATMENT; RHEOLOGICAL PROPERTY; THERMAL MODIFICATION;

CALCIUM; DROPS; EMULSIFICATION; EMULSIONS; MODEL PREDICTIVE CONTROL; PROTEINS;

HEAT TREATMENT;

EID: 84879535727     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.05.012     Document Type: Article

References (43)

1. Anema S.G., Li Y. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size. Journal of Dairy Research 2003, 70:73-83.
2. Anema S.G., Li Y. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. Journal of Agricultural and Food Chemistry 2003, 51:1640-1646.
3. Augustin M.A., Udabage P. Influence of processing on functionality of milk and dairy proteins. Advances in Food and Nutrition Research 2007, 53:1-38.
4. Beliciu C.M., Moraru C.I. The effect of protein concentration and heat treatment temperature on micellar casein-soy protein mixtures. Food Hydrocolloids 2011, 25:1448-1460.
5. Cruijsen, J. M. M. (1996). Physical stability of caseinate-stabilized emulsions during heating. PhD Thesis, Agricultural University of Wageningen, The Netherlands.
6. Dalgleish D.G. Casein micelles as colloids: surface structures and stabilities. Journal of Dairy Science 1998, 81:3013-3018.
7. de Kort E., Minor M., Snoeren T., van Hooijdonk T., van der Linden E. Effect of calcium chelators on physical changes in casein micelles in concentrated micellar casein solutions. International Dairy Journal 2011, 21:907-913.
8. Dickinson E. Caseins in emulsions: interfacial properties and interactions- An overview. International Dairy Journal 1999, 9:305-312.
9. Dickinson E. Flocculation of protein-stabilized oil-in-water emulsions. Colloids and Surfaces B: Biointerfaces 2010, 81:130-140.
10. Dickinson E., Golding M. Depletion flocculation of emulsions containing unadsorbed sodium caseinate. Food Hydrocolloids 1997, 11:13-18.
11. Dissanayake M., Vasiljevic T. Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing. Journal of Dairy Science 2009, 92:1387-1397.
12. Dybowska B.E. Properties of milk protein concentrate stabilized oil-in-water emulsions. Journal of Food Engineering 2008, 88:507-513.
13. Dybowska B.E. Whey protein-stabilized emulsion properties in relation to thermal modification of the continuous phase. Journal of Food Engineering 2011, 104:81-88.
14. Elgar D.F., Norris C.S., Ayers J.S., Pritchard M., Otter D.E., Palmano K.P. Simultaneous separation and quantitation of the major bovine whey proteins including proteose peptone and caseinomacropeptide by reversed-phase high-performance liquid chromatography on polystyrene-divinylbenzene. Journal of Chromatography A 2000, 878:183-196.
15. Euston S.R., Finnigan S.R., Hirst R.L. Aggregation kinetics of heated whey protein-stabilized emulsions. Food Hydrocolloids 2000, 14:155-161.
16. Euston S.R., Hirst R.L. Comparison of the concentration-dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein. International Dairy Journal 1999, 9:693-701.
17. 2+ on the heat stability and other characteristics of low-heat skim milk powder. International Dairy Journal 2009, 19:386-392.
18. Grimley H.J., Grandison A.S., Lewis M.J. The effect of calcium removal from milk on casein micelle stability and structure. Milchwissenschaft 2010, 65:151-154.
19. Guyomarc'h F., Nono M., Nicolai T., Durand D. Heat-induced aggregation of whey proteins in the presence of κ-casein or sodium caseinate. Food Hydrocolloids 2009, 23:1103-1110.
20. Keowmaneechai E., McClements D.J. Influence of EDTA and citrate on thermal stability of whey protein stabilized oil-in-water emulsions containing calcium chloride. Food Research International 2006, 39:230-239.
21. Liang Y., Patel H., Matia-Merino L., Ye A., Golding M. Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: a stability map characterisation approach. Food Hydrocolloids 2013, 33:297-308.
22. Livney Y.D., Corredig M., Dalgleish D.G. Influence of thermal processing on the properties of dairy colloids. Current Opinion in Colloid and Interface Science 2003, 8:359-364.
23. McClements D.J. Food emulsions: Principles, practices, and techniques 2005, CRC Press, Boca Raton, FL, USA. 2nd ed.
24. McSweeney S.L., Healy R., Mulvihill D.M. Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion. Food Hydrocolloids 2008, 22:888-898.
25. McSweeney S.L., Mulvihill D.M., O'Callaghan D.M. The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients. Food Hydrocolloids 2004, 18:109-125.
26. Newstead D.F., Paterson G., Anema S.G., Coker C.J., Wewala A.R. Plasmin activity in direct-steam-injection UHT-processed reconstituted milk: effects of preheat treatment. International Dairy Journal 2006, 16:573-579.
27. O'Kennedy B.T., Mounsey J.S. Control of heat-induced aggregation of whey proteins using casein. Journal of Agricultural and Food Chemistry 2006, 54:5637-5642.
28. O'Regan J., Ennis M.P., Mulvihill D.M. Milk proteins. Handbook of hydrocolloids 2009, 299-358. Woodhead Publishing, Cambridge, UK. 2nd ed. G.O. Philips, P.A. Williams (Eds.).
29. O'Regan J., Mulvihill D.M. Heat stability and freeze-thaw stability of oil-in-water emulsions stabilised by sodium caseinate-maltodextrin conjugates. Food Chemistry 2010, 119:182-190.
30. Parkinson E.L., Dickinson E. Synergistic stabilization of heat-treated emulsions containing mixtures of milk proteins. International Dairy Journal 2007, 17:95-103.
31. Raikos V. Effect of heat treatment on milk protein functionality at emulsion interfaces. A review. Food Hydrocolloids 2010, 24:259-265.
32. Relkin P., Sourdet S. Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions. Food Hydrocolloids 2005, 19:503-511.
33. Sharma R., Singh H. Heat stability of recombined milk systems as influenced by the composition of fat globule surface layers. Milchwissenschaft 1999, 54:193-196.
34. Srinivasan M., Singh H., Munro P.A. The effect of sodium chloride on the formation and stability of sodium caseinate emulsions. Food Hydrocolloids 2000, 14:497-507.
35. Srinivasan M., Singh H., Munro P.A. Formation and stability of sodium caseinate emulsions: influence of retorting (121°C for 15min) before or after emulsification. Food Hydrocolloids 2002, 16:153-160.
36. Srinivasan M., Singh H., Munro P.A. Influence of retorting (121°C for 15min), before or after emulsification, on the properties of calcium caseinate oil-in-water emulsions. Food Chemistry 2003, 80:61-69.
37. Tangsuphoom N., Coupland J.N. Effect of thermal treatments on the properties of coconut milk emulsions prepared with surface-active stabilizers. Food Hydrocolloids 2009, 23:1792-1800.
38. ten Grotenhuis E., Tuinier R., de Kruif C.G. Phase stability of concentrated dairy products. Journal of Dairy Science 2003, 86:764-769.
39. Vasbinder A.J., de Kruif C.G. Casein-whey protein interactions in heated milk: the influence of pH. International Dairy Journal 2003, 13:669-677.
40. Walstra P., Wouters J.T.M., Geurts T.J. Dairy science and technology 2006, CRC Press, Boca Raton, FL, USA. 2nd ed.
41. Ye A. Functional properties of milk protein concentrates: emulsifying properties, adsorption and stability of emulsions. International Dairy Journal 2011, 21:14-20.
42. Ye A., Singh H., Taylor M.W., Anema S.G. Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator. Journal of Dairy Research 2004, 71:471-479.
43. Ye A., Srinivasan M., Singh H. Influence of NaCl addition on the properties of emulsions formed with commercial calcium caseinate. Food Chemistry 2000, 69:237-244.