Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/5070095
- author
- Sorensen, Hanne ; Mortensen, Kell ; Sorland, Geir Humborstad ; Larsen, Flemming Hofrnann ; Paulsson, Marie LU and Ipsen, Richard
- organization
- publishing date
- 2014
- 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
- 2016-04-01 14:49:18
- date last changed
- 2023-10-01 21:19:33
@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}},
keywords = {{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}},
doi = {{10.1016/j.ifset.2014.09.004}},
volume = {{26}},
year = {{2014}},
}