Effect of sonication on the viscosity of reconstituted skim milk powder and milk protein concentrate as influenced by solids concentration, temperature and sonication

Deshpande, V. K.; Walsh, Marie K.

doi:10.1016/j.idairyj.2017.11.005

Cited by 18 publications

(12 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Falcone et al suggested that the change in apparent viscosity and shear stress is closely related to the shear rate, and the change in apparent viscosity and shear stress might be caused by changes in the shape of CN and other dispersion system particles during enzymatic hydrolysis 53 . Deshpande et al also reported that the viscosity of dairy products changed because the shear stress destroyed the non-covalent interaction that formed the aggregates 54 .…”

Section: Discussionmentioning

confidence: 99%

Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk

Liang

Qian

Sun

et al. 2021

Sci Rep

View full text Add to dashboard Cite

While enzymatic hydrolysis is an effective method for lowering the antigenicity of cow milk (CM), research regarding the antigenicity and nutritional traits of CM hydrolysate is limited. Here, we evaluated the protein content, amino acid composition, sensory traits, color, flow behavior, and antigenicity of CM following enzymatic hydrolysis. The results showed that enzymatic hydrolysis increased the degree of hydrolysis, destroyed allergenic proteins, including casein, β-lactoglobulin, and ɑ-lactalbumin, and significantly increased the content of free amino acids and nutritional quality. In particular, the antigenicity of CM was significantly reduced from 44.05 to 86.55% (P < 0.5). Simultaneously, the taste, color, and flow behavior of CM were altered, the sweetness and richness intensity decreased significantly (P < 0.5), and astringency and bitterness were produced. A slightly darker and more yellow color was observed in CM hydrolysate. In addition, apparent viscosity decreased and shear stress significantly increased with increasing shear rate intensity. The results will provide a solid theoretical foundation for the development of high-quality hypoallergenic dairy products.

show abstract

Section: Discussionmentioning

confidence: 99%

Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk

Liang

Qian

Sun

et al. 2021

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Ultrason uygulamasının süt ürünlerinde viskoziteyi azaltmasına ilişkin başka çalışmalar da mevcuttur. Deshpande ve Walsh [45] ultrason uygulamasının gerek kesikli gerekse sürekli sistemde rekonstitüye süt proteini konsantratı ve rekonstitüye yağsız sütün viskozitesini önemli düzeyde düşürdüğünü ortaya koymuşlardır. Araştırmacılar viskozitedeki azalmanın ultrason uygulaması nedeniyle protein agregatlarının parçalanmasıyla birlikte artan çözünürlüğün bir sonucu olabileceğini belirtmişlerdir.…”

Section: Fonksiyonel öZelliklerin Değiştirilmesiunclassified

Süt İşlemede Ultrason Kullanımı

Mehenktaş

2022

Akademik Gıda

View full text Add to dashboard Cite

Ultrasonik işleme, gıda sanayisindeki yeni teknolojilerden biridir. Ultrason terimi işitilebilir frekans aralığının ötesindeki ses dalgalarını ifade etmektedir. Ultrason sıvı bir ortamdan geçtiğinde, akustik kavitasyon olarak bilinen bir olay meydana gelmektedir. Akustik kavitasyon, yüksek düzeyde reaktif radikaller, mikrojetler, kayma kuvvetleri, şok dalgaları ve türbülans gibi şiddetli fiziksel kuvvetler oluşturmaktadır. Ultrasonun bu etkileri süt işlemede membran temizleme, emülsiyon oluşumu, homojenizasyon, süt yağının ayrılması, süt yağının ve laktozun kristalizasyonu, gaz giderme, mikrobiyal ve enzimatik aktivasyon/inaktivasyon, ultrasonik görüntüleme, proses kontrolü, ultrasonik atomizasyon ve fonksiyonel özelliklerin değiştirilmesi gibi işlemlerde kullanılmaktadır. Bu derleme çalışmasında, ultrason ve akustik kavitasyon kavramlarının yanı sıra ultrason teknolojisinin süt ve süt ürünlerinde kullanımı ile ilgili bilgiler sunulmaktadır.

show abstract

“…Regardless of the mode of concentration, the viscosity of casein micelle suspensions increases with concentration, with a dramatic change from a Newtonian to a non-Newtonian behavior (Karlsson et al, 2007;Dahbi et al, 2010;Krishnakutti Nair et al, 2014). Similarly, the viscosity of reconstituted MPC also increases with protein concentration, and it can be altered by modifications to the serum (Deshpande and Walsh, 2018;Lin et al, 2018). The semi-empirical equation has been used to describe the dependence of viscosity as a function of concentration, with a maximum packing volume fraction for casein micelles of about 0.79 (Snoeren et al, 1982).…”

Section: Colloidal Properties Of Casein Micelles In Concentrated Milkmentioning

confidence: 99%

Invited review: Understanding the behavior of caseins in milk concentrates

Corredig

Nair²,

Liu

et al. 2019

Journal of Dairy Science

View full text Add to dashboard Cite

The colloidal properties of the casein micelles play a major role in the structural properties of milk protein concentrates. Because of their great technological importance, the structural-functional relationships of casein micelles have been studied for decades in skim milk; however, novel ingredients are now available with higher protein concentrations and varying in composition. The colloidal behavior of caseins in these systems is not fully understood. Concentrates prepared with membrane technologies, and subjected to pre-or postmodifications that affect their technological functionality, have become increasingly widespread. This has created large opportunities for innovation and generation of value-added ingredients. The manner in which caseins interact with themselves and the other components in these concentrates will affect the structure of the final matrix. During concentration by filtration, the interparticle distance between the micelles decreases considerably, increasing their spatial correlation and decreasing their diffusivity. Rearrangements occur due to changes in environmental conditions, such as ionic composition, osmotic stress, shear, pH, or heating temperature. This will have important consequences on bulk viscosity of the concentrates, as well as on the mode of formation of structures' building blocks. This paper aims at highlighting some of the important factors affecting the colloidal structure of casein micelles, their destabilization and network formation, namely, processing history, volume fraction, composition of the serum phase, and ionic equilibrium. Understanding these factors will lead to a better quality control of dairy ingredients and to the development of a new generation of ingredients with targeted functionality.

show abstract

Effect of sonication on the viscosity of reconstituted skim milk powder and milk protein concentrate as influenced by solids concentration, temperature and sonication

Cited by 18 publications

References 25 publications

Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk

Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk

Süt İşlemede Ultrason Kullanımı

Invited review: Understanding the behavior of caseins in milk concentrates

Contact Info

Product

Resources

About