Short communication: Effect of storage temperature on the solubility of milk protein concentrate 80 (MPC80) treated with NaCl or KCl

Journal of Dairy Science
V SikandLuis E Rodriguez-Saona

Abstract

A previous study in our laboratory showed that addition of 150 mM NaCl or KCl into diafiltration water improved the solubility of freshly made milk protein concentrate 80 (MPC80). In the present study, the objectives were (1) to evaluate the solubility of NaCl- or KCl-treated MPC80 samples kept at varying temperatures and then stored for extensive periods at room temperature (21 °C ± 1 °C); and (2) to determine if MPC80 samples stored at different temperatures and protein conformation can be grouped or categorized together. Freshly manufactured MPC80 samples were untreated (control), processed with NaCl, or processed with KCl. One set of sample bags was stored at 4 °C; second and third sets of bags were kept at 25 °C and 55 °C for 1 mo (31 d) and then transferred to room temperature (21 °C ± 1 °C) storage conditions for 1 yr (365 d). Samples were tested for nitrogen solubility index (NSI) and for protein changes by Fourier-transform infrared (FTIR) spectroscopy. Analysis of variance results for NSI showed 2 significantly different groupings of MPC80 samples. The more soluble group contained samples treated with NaCl or KCl and stored at either 4 °C or 25 °C. These samples had mean NSI >97.5%. The less soluble groups contained a...Continue Reading

References

Jul 1, 1989·Proceedings of the National Academy of Sciences of the United States of America·K GerwertD Oesterhelt
Feb 28, 2001·Progress in Biophysics and Molecular Biology·A Barth
May 5, 2011·Journal of Agricultural and Food Chemistry·Thao T LeHilton C Deeth

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Citations

Jul 16, 2019·Journal of Dairy Science·Zhengtao ZhaoZafir Gaygadzhiev
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
Jun 20, 2021·Comprehensive Reviews in Food Science and Food Safety·Maria Tereza Cratiú MoreiraAntônio Fernandes de Carvalho

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