Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties

Journal of Food Science and Technology
Ganga Sahay MeenaPankaj T Parmar

Abstract

Poor solubility of milk protein concentrate (MPC) powders are attributed to their high protein and calcium contents. Concentration of skim milk in ultrafiltration (UF) and diafiltration (DF) increased total solids, protein and mineral contents and changed pH and ζ-potential values of the retentates that leads to milk proteins destabilization in 7× UF/DF retentates. Hence, this investigation was aimed to study the effect of change in pH of skim milk (no change; native pH maintained) and DF retentates (5.85 and 7.10) with KOH, NaOH and NaH2PO4∙2H2O on physicochemical, reconstitution, functional and rheological properties of fresh MPC70 powders. MPC70-7.10 powder had significantly higher (P < 0.05) solubility, but MPC70-NaOH and MPC70-5.85 showed significantly lower solubility than control. However, after two months storage at 25 ± 1 °C, control powder had significantly lower solubility (27.78% decrease) than treated powders. These changes in pH, significantly decreased calcium content and specific surface area; significantly improved viscosity, water binding, oil binding, emulsifying, foaming and buffering capacities, L*, a*, flowability, pH (except MPC70-5.85) and packed bulk density (except MPC70-NaOH) of treated powders over c...Continue Reading

References

Oct 13, 2006·Journal of Agricultural and Food Chemistry·Betsy VaiaThom Huppertz
Nov 29, 2011·Journal of Dairy Science·V SikandB A Murray
Jun 27, 2014·Journal of Food Science and Technology·Banu KoçPınar Balkır
Mar 12, 2015·Journal of Food Science·Veronique LagrangeCameron Burris
Mar 12, 2015·Journal of Food Science·Shantanu AgarwalHasmukh Patel
Oct 5, 2017·Journal of Food Science and Technology·Ganga Sahay MeenaSumit Arora

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Citations

Apr 2, 2021·Critical Reviews in Food Science and Nutrition·Shaozong WuSong Miao
Apr 16, 2021·Critical Reviews in Food Science and Nutrition·Mohammadreza Khalesi, Richard J FitzGerald
Jul 24, 2021·Journal of Food Science and Technology·Ganga Sahay MeenaVijay Kumar Gupta

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