Functional properties of cow milk proteins co-precipitate

Abstract

The ideal conditions for preparation of cow milk proteins co-precipitate were investigated. The optimum concentration of calcium chloride used to prepare milk proteins co-precipitate was 25mM.This concentration of calcium yielded 96.2% of milk proteins. The best pH values to prepare milk proteins co-precipitate were between (5.5-6-6.5), while the best heat treatments used were between 85-95°C for 20 min. Solubility of co-precipitate in comparison with sodium caseinate was studied. There were no significant differences between the solubility of cow milk sodium caseinate and cow milk proteins co-precipitate, at pH values higher than 6 but the solubility of co-precipitate at pH values lower than 5 was significantly higher than that of cow milk sodium caseinate. Foaming ability and stability of milk proteins co-precipitate was greater than that of the sodium caseinate. At pH 6 and above the emulsion activity index of cow milk co-precipitate was higher than that of sodium caseinate.

Process optimization for preparation of milk protein co‐precipitate using calcium lactate as coagulant

“…Reduced protein losses in the whey at a particular coagulant concentration are collectively associated with electrostatic shielding, hydrophobic interactions, and cross‐linking of the adjacent anionic molecule via bridging between protein and calcium molecules (Deeth & Lewis, 2015). Siamand and Al‐Saadi (2017) also determined protein recovery during the preparation of co‐precipitates from cow skim milk at 85°C/20 min. It was concluded that protein recovery increased with an increase in CaCl 2 concentration up to a certain level and decreased after that.…”

“…Co‐precipitation was not observed at lower temperatures (50–55°C) due to the lower binding of calcium with casein and lack of whey protein denaturation. Siamand and Al‐Saadi (2017) successfully prepared cow milk co‐precipitates employing heating at 85–95°C.…”

“…Siamand and Al-Saadi (2017) also determined protein recovery during the preparation of co-precipitates from cow skim milk at 85°C/20 min. It was concluded that protein recovery F I G U R E 3 Gel point determination at different concentrations ( 0.5%, 1%, and 1.5%) of calcium lactate and different holding time.…”

Functional characterisation of buffalo milk protein co‐precipitate

“…Co-precipitates from cow, buffalo, sheep, goat, and camel milk have been studied for their functionality by researchers (Mann 1982;Al-Saadi and Deeth 2011;Simand and Al-Saadi 2017;AlGhsyar et al 2018). Recently, Gawande et al (2022) optimised a process for preparation of Buffalo milk protein co-precipitates (BMPC) with enhanced solubility by modifying the protocol of Mann (1982).…”

“…Co‐precipitates from cow, buffalo, sheep, goat, and camel milk have been studied for their functionality by researchers (Mann 1982; Al‐Saadi and Deeth 2011; Simand and Al‐Saadi 2017; AlGhsyar et al . 2018).…”