Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Physicochemical properties

Journal of Dairy Science
K PandalaneniL E Metzger

Abstract

Because of their high protein and low lactose content, milk protein concentrates (MPC) are typically used in the formulation of ready-to-drink beverages. Calcium-mediated aggregation of proteins during storage is one of the main reasons for loss of storage stability of these beverages. Control and calcium-reduced MPC [20% calcium-reduced (MPC-20) and 30% calcium-reduced (MPC-30)] were used to evaluate the physicochemical properties in this study. This study was conducted in 2 phases. In phase I, 8% protein solutions were prepared by reconstituting the 3 MPC and adjusting the pH to 7. These solutions were divided into 3 equal parts, 0, 0.15, or 0.25% sodium hexametaphosphate (SHMP) was added, and the solutions were homogenized. In phase II, enteral dairy beverage formulations containing MPC and a mixture of gums, maltodextrin, and sugar were evaluated following the same procedure used in phase I. In both phases, heat stability, apparent viscosity, and particle size were compared before and after heat treatment at 140°C for 15 s. In the absence of SHMP, MPC-20 and MPC-30 exhibited the highest heat coagulation time at 30.9 and 32.8 min, respectively, compared with the control (20.9 min). In phase II, without any addition of SHMP, ...Continue Reading

References

Jun 1, 1988·European Journal of Biochemistry·M C GriffinJ C Price
Jun 15, 2006·Journal of Dairy Science·A NasirpourS Desobry
Jun 30, 2006·Advances in Colloid and Interface Science·Shane N D LalLaurence Eyres
Dec 1, 2007·Biomacromolecules·Anne PitkowskiDominique Durand
Apr 30, 2010·Journal of Agricultural and Food Chemistry·Ran GaoMartinus A van Boekel
Mar 12, 2015·Journal of Food Science·Veronique LagrangeCameron Burris
Apr 2, 2015·Journal of Dairy Science·Chenchaiah MarellaL E Metzger

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Citations

Aug 29, 2020·Journal of Food Science·Jaspal SinghNidhi Bansal
Apr 15, 2019·Journal of Dairy Science·Milena CorredigZhengtao Zhao
Oct 9, 2021·Comprehensive Reviews in Food Science and Food Safety·Giovanni BaroneLilia Ahrné

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