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Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content

Sorensen, Hanne; Mortensen, Kell; Sorland, Geir Humborstad; Larsen, Flemming Hofrnann; Paulsson, Marie LU and Ipsen, Richard (2014) In Innovative Food Science & Emerging Technologies 26. p.143-152
Abstract
Milk casein concentrates with different casein-to-protein ratios (0.82 and 0.93), pH (5.8, 6.2 and 6.7) and level of applied ultra-high pressure homogenisation (UHPH) (0, 150 and 300 MPa) were studied. Samples with a casein-to-protein ratio of 0.93 at pH 5.8 and subjected to UHPH treatment at 300 MPa had the highest apparent viscosity and particle size followed by similar samples with a casein-to-protein ratio of 0.82. Water mobility was reduced at higher casein-to-protein ratio and with higher pH, while increased water mobility was observed in samples with a casein-to-protein ratio of 0.82 at pH 5.8 subjected to UHPH treatment at 300 MPa. The H-1 and P-31 NIVIR spectra revealed minor structural effects of adding casino-phospho-peptides... (More)
Milk casein concentrates with different casein-to-protein ratios (0.82 and 0.93), pH (5.8, 6.2 and 6.7) and level of applied ultra-high pressure homogenisation (UHPH) (0, 150 and 300 MPa) were studied. Samples with a casein-to-protein ratio of 0.93 at pH 5.8 and subjected to UHPH treatment at 300 MPa had the highest apparent viscosity and particle size followed by similar samples with a casein-to-protein ratio of 0.82. Water mobility was reduced at higher casein-to-protein ratio and with higher pH, while increased water mobility was observed in samples with a casein-to-protein ratio of 0.82 at pH 5.8 subjected to UHPH treatment at 300 MPa. The H-1 and P-31 NIVIR spectra revealed minor structural effects of adding casino-phospho-peptides and changing pH, but no effect of UHPH treatment, which indicate that UHPH treatment did not induce measureable structural changes in the individual proteins but rather induced changes in the tertiary structure or degree of polymerisation. Industrial relevance: Milk depleted from whey protein is advantageous to use in cheese production since it can be further processed without detrimental denaturation of whey protein which will result in reduced maturation of cheese. In combination with pH control and ultra-high pressure homogenisation of the milk casein concentrate structural changes in the protein can be obtained and new interesting milk based products can be developed. (C) 2014 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Casein concentrate, Process, Ultra-high pressure homogenisation, Microstructure
in
Innovative Food Science & Emerging Technologies
volume
26
pages
143 - 152
publisher
Elsevier
external identifiers
  • wos:000347582400018
  • scopus:84915812943
ISSN
1466-8564
DOI
10.1016/j.ifset.2014.09.004
language
English
LU publication?
yes
id
2cb54951-8cb3-4560-9ef6-bbae709ba71c (old id 5070095)
date added to LUP
2015-02-25 16:19:15
date last changed
2017-09-17 06:54:28
@article{2cb54951-8cb3-4560-9ef6-bbae709ba71c,
  abstract     = {Milk casein concentrates with different casein-to-protein ratios (0.82 and 0.93), pH (5.8, 6.2 and 6.7) and level of applied ultra-high pressure homogenisation (UHPH) (0, 150 and 300 MPa) were studied. Samples with a casein-to-protein ratio of 0.93 at pH 5.8 and subjected to UHPH treatment at 300 MPa had the highest apparent viscosity and particle size followed by similar samples with a casein-to-protein ratio of 0.82. Water mobility was reduced at higher casein-to-protein ratio and with higher pH, while increased water mobility was observed in samples with a casein-to-protein ratio of 0.82 at pH 5.8 subjected to UHPH treatment at 300 MPa. The H-1 and P-31 NIVIR spectra revealed minor structural effects of adding casino-phospho-peptides and changing pH, but no effect of UHPH treatment, which indicate that UHPH treatment did not induce measureable structural changes in the individual proteins but rather induced changes in the tertiary structure or degree of polymerisation. Industrial relevance: Milk depleted from whey protein is advantageous to use in cheese production since it can be further processed without detrimental denaturation of whey protein which will result in reduced maturation of cheese. In combination with pH control and ultra-high pressure homogenisation of the milk casein concentrate structural changes in the protein can be obtained and new interesting milk based products can be developed. (C) 2014 Elsevier Ltd. All rights reserved.},
  author       = {Sorensen, Hanne and Mortensen, Kell and Sorland, Geir Humborstad and Larsen, Flemming Hofrnann and Paulsson, Marie and Ipsen, Richard},
  issn         = {1466-8564},
  keyword      = {Casein concentrate,Process,Ultra-high pressure homogenisation,Microstructure},
  language     = {eng},
  pages        = {143--152},
  publisher    = {Elsevier},
  series       = {Innovative Food Science & Emerging Technologies},
  title        = {Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content},
  url          = {http://dx.doi.org/10.1016/j.ifset.2014.09.004},
  volume       = {26},
  year         = {2014},
}