Buffalo milk protein concentrate 60: Effect of skim milk heat treatment on its reconstitutability and functionality

Patil, Ashwajit Tejram; Meena, Ganga Sahay; Upadhyay, Neelam; Khetra, Yogesh; Singh, Ashish Kumar; Borad, Sanket

doi:10.1016/j.lwt.2021.111638

Cited by 5 publications

(1 citation statement)

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“…Chitooligosaccharide has antibacterial activity and has been widely used in food preservation (Li et al ., 2014). Furthermore, recent research concluded that heat treatment of buffalo skim milk improves reconstitutability of buffalo medium‐heat milk protein concentrates 60 (MPC60) (Patil et al ., 2021). However, there are few reports on the changes in the denaturation, microstructure and functional properties of protein in goat milk during processing after adding trehalose, chitooligosaccharide and high‐methoxyl pectin.…”

Section: Introductionmentioning

confidence: 99%

Effects of different saccharides on the microstructure and functional properties of protein in goat milk during processing

Wang

Zhang

et al. 2021

Int J of Food Sci Tech

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This study investigated the changes in the characteristics of goat milk protein in the presence of trehalose, chitooligosaccharide and pectin during two practical dairy processing operations of pasteurisation and spray drying. The highest denaturation temperature and the largest particle size of milk protein were found in goat milk added with pectin after pasteurisation. And particles with more uniform and compact morphology were observed in goat milk protein with these three saccharides. An elevated emulsifying activity index of 24.37 m/g−2 was observed in protein after spray drying due to chitooligosaccharide. And the foam stability was also improved significantly in the presence of trehalose and pectin during pasteurisation. During spray drying, saccharides showed the stabilizing effect on goat milk protein. This study revealed a complex interplay between the type of saccharides and the processing operation applied to goat milk, which might be of great significance for the production and processing of goat milk.

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Section: Introductionmentioning

confidence: 99%