Influence of protein content and storage conditions on the solubility of caseins and whey proteins in milk protein concentrates

International Dairy Journal

Volumn 46, Issue , 2015, Pages 22-30

  Gazi, Inge ^a   Huppertz, Thom ^a  

^a NIZO FOOD RESEARCH   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; SOLUBILITY;

CASEIN MICELLES; HIGH CALCIUMS; HIGH TEMPERATURE; PROTEIN CONTENTS; STORAGE CONDITION; STORAGE TEMPERATURES; STORAGE TIME; WHEY PROTEINS;

PROTEINS;

EID: 84938539760     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.09.009     Document Type: Article

References (29)

1. Anema S.G., Pinder D.N., Hunter R.J., Hemar Y. Effects of storage temperature on the solubility of milk protein concentrate (MPC85). Food Hydrocolloids 2006, 20:386-393.
2. Baldwin A.J., Truong G.N.T. Development of insolubility in dehydration of dairy milk powders. Food and Bioproducts Processing 2007, 85:202-208.
3. Bhaskar, G. V., Blazey, N. D., and Singh, H. (2001). Milk protein products and processes. Patent WO2001/041578 A1.
4. Crowley S.V., Megemont M., Gazi I., Kelly A.L., Huppertz T., O'Mahony J.A. Heat stability of reconstituted milk protein concentrate powders. International Dairy Journal 2014, 37:104-110.
5. De Castro M., Harper W.J. Basic functionalities of commercial milk protein concentrates. Milchwissenschaft 2002, 57:367-370.
6. Fang Y., Rogers S., Selomulya C., Chen X.D. Functionality of milk protein concentrate: effect of spray drying temperature. Biochemical Engineering Journal 2012, 62:101-105.
7. Fyfe K.N., Kravchuk O., Le T., Deeth H.C., Nguyen A.V., Bhandari B. Storage induced changes to high protein powders: influence on surface properties and solubility. Journal of the Science of Food and Agriculture 2011, 91:2566-2575.
8. Haque E., Bhandari B.R., Gidley M.J., Deeth H.C., Whittaker A.K. Ageing-induced solubility loss in milk protein concentrate powder: effect of protein conformational modifications and interactions with water. Journal of the Science of Food and Agriculture 2011, 91:2576-2581.
9. Havea P. Protein interactions in milk protein concentrate powders. International Dairy Journal 2006, 16:415-422.
10. Hinz K., Huppertz T., Kelly A.L. Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria. Journal of Dairy Research 2012, 79:414.
11. Horne D.S. Ethanol stability. Advanced dairy chemistry: Proteins 2003, Vol. 1:975-999. Kluwer Academic/Plenum Publishers, New York, NY, USA.
12. Huppertz T., Fox P.F., Kelly A.L. High pressure treatment of bovine milk: effects on casein micelles and whey proteins. Journal of Dairy Research 2004, 71:97-106.
13. Huppertz T., Patel H. Advances in milk protein ingredients. Innovation in healthy and functional foods 2012, 363-386. CRC Press, Boca Raton, FL, USA. D. Ghosh, S. Das, D. Bagchi, R.B. Smarta (Eds.).
14. IDF International IDF Standard 21B:1987: Milk, cream and evaporated milk: Determination of total solids content (reference method) 1987, International Dairy Federation, Brussels, Belgium.
15. IDF International IDF Standard 20:2001: Milk - Determination of nitrogen content. Brussels 2001, International Dairy Federation, Belgium.
16. Koops J., Olieman C. Routine testing of farm tank milk with the Milko-Scan 203, 3: comparative evaluation of polarimetry, HPLC, enzymatic assay and reductometry for the determination of lactose. Calibration for infra-red analysis of lactose; calculation of total solids from infra-red measurements. Netherlands Milk and Dairy Journal 1985, 39:89-106.
17. Le T.T., Bhandari B., Deeth H.C. Chemical and physical changes in milk protein concentrate (MPC80) powder during storage. Journal of Agricultural and Food Chemistry 2011, 59:5465-5473.
18. Le T.T., Holland J.W., Bhandari B., Alewood P.F., Deeth H.C. Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage. International Dairy Journal 2013, 31:83-91.
19. McKenna A.B. Effect of processing and storage on the reconstitution properties of whole milk and ultrafiltered skim milk powders 2000, Massey University, Palmerston North, New Zealand, PhD thesis.
20. Mimouni A., Deeth H.C., Whittaker A.K., Gidley M.J., Bhandari B.R. Investigation of the microstructure of milk protein concentrate powders during rehydration: alterations during storage. Journal of Dairy Science 2010, 93:463-472.
21. Mimouni A., Deeth H.C., Whittaker A.K., Gidley M.J., Bhandari B.R. Rehydration of high-protein-containing dairy powder: slow-and fast-dissolving components and storage effects. Dairy Science and Technology 2010, 90:335-344.
22. NEN NEN - 6810:1998, Poedervormige melkproducten en poedervormige zuigelingenvoeding - Bepaling van het asgehalte 1998, NEN, Delft, The Netherlands.
23. Schokker E.P., Church J.S., Mata J.P., Gilbert E.P., Puvanenthiran A., Udabage P. Reconstitution properties of micellar casein powder: effects of composition and storage. International Dairy Journal 2011, 21:877-886.
24. Sikand V., Tong P.S., Roy S., Rodriguez-Saona L.E., Murray B.A. Solubility of commercial milk protein concentrates and milk protein isolates. Journal of Dairy Science 2011, 94:6194-6202.
25. Sikand V., Tong P.S., Vink S., Walker J. Effect of powder source and processing conditions on the solubility of milk protein concentrate 80. Milchwissenschaft 2012, 67:300-303.
26. Sikand V., Tong P.S., Walker J. Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition. Dairy Science and Technology 2013, 93:401-413.
27. Singh H. Interactions of milk proteins during the manufacture of milk powders. Lait 2007, 87:413-423.
28. Thomas M.E., Scher J., Desobry-Banon S., Desobry S. Milk powders ageing: effect on physical and functional properties. Critical Reviews in Food Science and Nutrition 2004, 44:297-322.
29. Udabage P., Puvanenthiran A., Yoo J.A., Versteeg C., Augustin M.A. Modified water solubility of milk protein concentrate powders through the application of static high pressure treatment. Journal of Dairy Research 2012, 79:76-83.