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Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

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Název: Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures
Autoři: Thomas C. France, Francesca Bot, Alan L. Kelly, Shane V. Crowley, James A. O'Mahony
Přispěvatelé: France, Thomas C., Bot, Francesca, Kelly, Alan L., Crowley, Shane V., O'Mahony, James A.
Zdroj: Journal of Dairy Science, Vol 107, Iss 5, Pp 2721-2732 (2024)
Informace o vydavateli: American Dairy Science Association, 2024.
Rok vydání: 2024
Témata: β-casein, Food Handling, Micellar casein isolate, Temperature, Caseins, micellar casein isolate, diafiltration, SF250.5-275, Milk Proteins, Diafiltration, Dairying, SF221-250, Milk, partitioning, heat stability, Animals, Heat stability, Calcium, Partitioning, Micelles, Filtration, Dairy processing. Dairy products
Popis: Processing temperature has a significant influence on the composition and functionality of the resulting streams following microfiltration (MF) of skim milk. In this study, MF and diafiltration (DF) were performed at 4 or 50°C to produce β-casein (β-CN)-depleted and nondepleted (i.e., native casein profile) micellar casein isolate retentates, respectively. Microfiltration combined with extensive DF resulted in a 40% depletion of β-CN at 4°C, whereas no β-CN depletion occurred at 50°C. Microfiltration at 4°C led to higher transmission of calcium into permeates, with retentate generated at 4°C containing less total calcium compared with retentate generated at 50°C, based on the volume of retentate remaining. Higher heat stability at 120°C was measured for retentates generated at 4°C compared with those at 50°C, across all pH values measured. Retentates generated at 4°C also had significantly lower ionic calcium values at each pH compared with those generated at 50°C. Higher apparent viscosities at 4°C were measured for retentates generated at 4°C compared with retentates generated at 50°C, likely due to increased voluminosity of β-CN-depleted casein micelles. The results of this study provide new information on how changing the composition of MF retentate, by appropriate control of processing temperature and DF, can alter physicochemical properties of casein micelles, with potential implications for ingredient functionality.
Druh dokumentu: Article
Jazyk: English
ISSN: 0022-0302
DOI: 10.3168/jds.2023-23918
Přístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/38101742
https://doaj.org/article/752530321eba4aab88d9b0ba91fa55c4
Rights: CC BY
Přístupové číslo: edsair.doi.dedup.....4bc9775c5baebd1d9d951740436d36df
Databáze: OpenAIRE
Popis
Abstrakt:Processing temperature has a significant influence on the composition and functionality of the resulting streams following microfiltration (MF) of skim milk. In this study, MF and diafiltration (DF) were performed at 4 or 50°C to produce β-casein (β-CN)-depleted and nondepleted (i.e., native casein profile) micellar casein isolate retentates, respectively. Microfiltration combined with extensive DF resulted in a 40% depletion of β-CN at 4°C, whereas no β-CN depletion occurred at 50°C. Microfiltration at 4°C led to higher transmission of calcium into permeates, with retentate generated at 4°C containing less total calcium compared with retentate generated at 50°C, based on the volume of retentate remaining. Higher heat stability at 120°C was measured for retentates generated at 4°C compared with those at 50°C, across all pH values measured. Retentates generated at 4°C also had significantly lower ionic calcium values at each pH compared with those generated at 50°C. Higher apparent viscosities at 4°C were measured for retentates generated at 4°C compared with retentates generated at 50°C, likely due to increased voluminosity of β-CN-depleted casein micelles. The results of this study provide new information on how changing the composition of MF retentate, by appropriate control of processing temperature and DF, can alter physicochemical properties of casein micelles, with potential implications for ingredient functionality.
ISSN:00220302
DOI:10.3168/jds.2023-23918