Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk

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

doi:10.1016/j.lwt.2018.01.028

Cited by 26 publications

(56 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cow skim milk has been subjected to different temperatures (65-85°C) and time durations (15 s-15 min) prior to its UF at either B 10°C or between 40 and 50°C (Mao et al 2012;Crowley et al 2014;Patil et al 2018Udabage et al 2012;Liu et al 2014). Several changes have been reported to take place in casein micelles during UF process which include alteration in delicate salt equilibrium (Meena et al 2017), dissolution of colloidal calcium phosphate (CCP) nanoclutsers (Alexander et al 2011), swelling of casein micelles due to movement of calcium from micelles and migration of caseins, particularly j-casein from the micelle to the serum (McKenna 2000).…”

Section: Introductionmentioning

confidence: 99%

Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate

et al. 2019

Self Cite

View full text Add to dashboard Cite

The demand of milk protein concentrate (MPC) powders is continuously increasing as high protein dairy ingredients. Presence of higher calcium and casein contents; heating, ultrafiltration (UF), diafiltration (DF) and spray drying of buffalo skim milk induces undesirable changes in milk proteins that causes problem of poor solubility in MPC powders. Therefore, this investigation was aimed to study the effect of change in pH (6.8-native, 7.0neutral), heat treatments (74 ± 1°C/15 s, 80 ± 1°C/ 5 min, 85 ± 1°C/5 min, 90 ± 1°C/5 min) and DF on physicochemical, functional, reconstitution and rheological properties of medium protein buffalo milk protein concentrate (MP-BMPC) powder. Based on maximum f-potential and heat stability, UF retentate was selected, diafiltered and spray dried to obtain MP-BMPC powder. Despite having higher protein content, MP-BMPC powder exhibited markedly better functional (solubility, wettability, viscosity and emulsion stability) properties than buffalo milk protein concentrate 60. The interstitial air content, occluded air content, loose bulk density, packed bulk density, particle density and porosity values of MP-BMPC powder were 145.97 and 112.92 mL 100 g -1 of powder, 0.21 g mL -1 , 0.30 g mL -1 , 0.55 g mL -1 and 65.09%. Further, its specific surface area; particle size distribution (d 10 , d 50 , d 90 ); Sauter (D 32 ) and DeBroukere (D 43 ) mean values were 97.93 m 2 kg -1 ; 34. 32, 104.42, 218.58 lm; 61.27 lm and 117.99 lm. The storage modulus (G 0 ) and loss modulus (G 00 ) crossover temperature of UF and DF retentates were * 57.16°C and 55.10°C, respectively. Rheological behaviour of UF, DF retentates and MP-BMPC solution were best explained by Herschel-Bulkley model. Fourier-transform infrared spectroscopy best described amide I, II and III regions in 1700-1400 cm -1 and 1350-1200 cm -1 wavenumber range.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…Data in triplicate (n = 3 9 3 = 9) were subjected to oneway analysis of variance (ANOVA) using SAS Enterprise guide (5.1, 2012) developed by SAS Institute Inc. North Carolina, USA. Means were compared using Tukey's Studentized Range (HSD) test according to the method of Patil et al (2018) and Meena et al (2017a).…”

Section: Discussionmentioning

confidence: 99%

“…Control, pH adjusted and homogenized, and diafiltered retentates were spray dried as suggested by Patil et al (2018) to obtain MPC-C (control); MPC-T1 and MPC-T2 powders. The powders were packaged in airtight metalized polyester low-density polyethene (LDPE) laminates and stored at 25 ± 1°C for their further evaluation.…”

Section: Production Of Mpc Powdersmentioning

confidence: 99%

“…Loose bulk density (LBD, g/mL) and packed bulk density (PBD, g/mL); flowability (angle of repose (h°), wettability (s); dispersibility (%); specific surface area (SSA, m 2 /kg); particle size distribution (d 10 , d 50 and d 90 ); Sauter (volume) mean diameter (D 3,2 and D 4,3 ); dispersion index (Meena et al 2017a); color values (L*, a* and b*) and water activity (a w ) values of powders were determined following the method of Patil et al (2018).…”

Section: Production Of Mpc Powdersmentioning

confidence: 99%

“…Functional properties such as solubility (%), foaming capacity and stability (%), emulsion capacity (%) and stability (min), water binding capacity (WBC in g/g protein) and oil binding capacity (OBC in g/g protein) were determined using the methods suggested by Shilpashree et al (2015) while rennet coagulation time (RCT, measured till 210 min or till the sample went coagulated, whichever was earlier) and buffering capacity of prepared powders were estimated using earlier reported methods by Patil et al (2018). MPC powders were reconstituted adopting the method of Crowley et al (2014) to determine their HCT values at 140°C.…”

Section: Production Of Mpc Powdersmentioning

confidence: 99%

See 2 more Smart Citations

Alteration in physicochemical, functional, rheological and reconstitution properties of milk protein concentrate powder by pH, homogenization and diafiltration

et al. 2019

Self Cite

View full text Add to dashboard Cite

Concentration of milk proteins by ultrafiltration (UF) and diafiltration (DF) processes during manufacturing of milk protein concentrate (MPC) powders alter their natural milk protein stabilization system. Increasing calcium and protein contents often leads to poor functional properties in MPC powders. The pH adjustment using disodium phosphate (DSP, Na 2 HPO 4 ) and DF with 150 mM NaCl solution of UF retentate were hypothesized to produce desirable changes in various properties of resulted MPC powders. Addition of Na 2 HPO 4 followed by homogenization; DF of 5 9 UF retentate with 150 mM NaCl solution resulted in significant improvement in the dispersibility, wettability, flowability, solubility, heat stability, buffer index, emulsification and foaming and water and oil binding capacities of the MPC powders. The solubility of developed MPC powders was significantly higher than MPC-C powder in fresh as well as even after 90 days of storage at 25 ± 1°C. Rheological behaviour of reconstituted MPC was best explained by Herschel Bulkley model. Scanning electron microscopy micrograph indicated that MPC powders were having smooth surfaced, intact and separate smaller particles compared to rough, larger, infused aggregates with dents in MPC-C. Technological interventions applied are easier to adopt, cost-effective and efficient in producing excellent quality MPC powders that may find applications in wide range of novel food formulations.

show abstract

Buffalo Milk and Its Products: Composition, Nutrition and Benefits

Khetra

Meena

Arora

2022

Biotechnological Applications in Buffalo Research

View full text Add to dashboard Cite

Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk

Cited by 26 publications

References 21 publications

Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate

Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate

Alteration in physicochemical, functional, rheological and reconstitution properties of milk protein concentrate powder by pH, homogenization and diafiltration

Buffalo Milk and Its Products: Composition, Nutrition and Benefits

Contact Info

Product

Resources

About