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Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization.

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Title Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization.
Not Available
 
Creator Meena, G.S.; Singh, A.K.; Arora, S. Borad, S.; Sharma, R. and Gupta, V.K.
 
Subject Milk protein concentrate 60 Homogenization Disodium phosphate Reconstitutional Functional and rheological properties
 
Description Not Available
Ultrafiltration and diafiltration of skim milk
altered delicate salt equilibrium and composition of 59 UF
retentate (59 UFR), and thus adversely affected the
reconstitutional and functional properties of milk protein
concentrate (MPC) powders. It might be due to interaction
and aggregation of proteins during spray drying. Therefore,
this study was envisaged to investigate the effect of dis odium phosphate (DSP) addition, diafiltration and homog enization of retentates on physico-chemical, functional and
rheological properties of MPC60 powders. Solubility of
fresh control powder was significantly lower than MPC60-
H powder; at par with that of MPC60-DSP and MPC60-Na–
K, but remained minimum after 60 days of storage at
25 ± 1 C. The pH (6.6) adjustment of 59 UFR with DSP,
significantly enhanced the dispersability, wettability,
specific surface area (SSA), heat coagulation time (HCT),
emulsification capacity and stability; buffer index of
MPC60-DSP powder over control. Diafiltration of 59 UFR
with NaCl and KCl, significantly (P \ 0.05) decreased
calcium content, but enhanced pH and mineral content of
MPC60-Na–K powder. This treatment led to significant
improvement in dispersability, SSA, emulsification capac ity and stability, HCT and oil binding properties. Flowa bility, wettability, dispersability, HCT, foaming capacity,
emulsification capacity and stability were also improved
significantly in MPC60-H powder made from homogenized
59 UFR. Rheological behavior of reconstituted powder
samples exhibited pseudoplastic behavior, best explained
by Hershel Bulkley model. These MPC60 powders with
improved functional properties can be used for the
improvement of quality attributes of various food
formulations
Not Available
 
Date 2021-09-10T05:48:11Z
2021-09-10T05:48:11Z
2017-03-21
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/61951
 
Language English
 
Relation Not Available;
 
Publisher Not Available