Hostname: page-component-78c5997874-xbtfd Total loading time: 0 Render date: 2024-11-02T20:59:55.421Z Has data issue: false hasContentIssue false

Modified water solubility of milk protein concentrate powders through the application of static high pressure treatment

Published online by Cambridge University Press:  30 November 2011

Punsandani Udabage*
Affiliation:
CSIRO Food Futures Flagship, CSIRO Division of Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
Amirtha Puvanenthiran
Affiliation:
CSIRO Food Futures Flagship, CSIRO Division of Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
Jin Ah Yoo
Affiliation:
CSIRO Food Futures Flagship, CSIRO Division of Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
Cornelis Versteeg
Affiliation:
CSIRO Food Futures Flagship, CSIRO Division of Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
Mary Ann Augustin
Affiliation:
CSIRO Food Futures Flagship, CSIRO Division of Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
*
*For correspondence; e-mail: [email protected]

Abstract

The effects of high pressure (HP) treatment (100–400 MPa at 10–60°C) on the solubility of milk protein concentrate (MPC) powders were tested. The solubility, measured at 20°C, of fresh MPC powders made with no HP treatment was 66%. It decreased by 10% when stored for 6 weeks at ambient temperature (∼20°C) and continued to decrease to less than 50% of its initial solubility after 12 months of storage. Of the combinations of pressure and heat used, a pressure of 200 MPa at 40°C applied to the concentrate before spray drying was found to be the most beneficial for improved solubility of MPC powders. This combination of pressure/heat improved the initial cold water solubility to 85%. The solubility was maintained at this level after 6 weeks storage at ambient temperature and 85% of the initial solubility was preserved after 12 months. The improved solubility of MPC powders on manufacture and on storage are attributed to an altered surface composition arising from an increased concentration of non-micellar casein in the milk due to HP treatment prior to drying. The improved solubility of high protein powders (95% protein) made from blends of sodium caseinate and whey protein isolate compared with MPC powders (∼85% protein) made from ultrafiltered/diafiltered milk confirmed the detrimental role of micellar casein on solubility. The results suggest that increasing the non-micellar casein content by HP treatment of milk or use of blends of sodium caseinate and whey proteins are strategies that may be used to obtain high protein milk powders with enhanced solubility.

Type
Research Article
Copyright
Copyright © Proprietors of Journal of Dairy Research 2011

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Anema, SG, Lee, SK, Schrader, K & Buchheim, W 1997 Effect of pH on the turbidity of pressure-treated calcium caseinate suspensions and skim milk. Milchwissenschaft 52 141146Google Scholar
Augustin, MA & Clarke, PT 1991a Heat stability of recombined concentrated milk: changes in calcium activity and pH on sterilization. Journal of Dairy Research 58 6774Google Scholar
Augustin, MA & Clarke, PT 1991b Calcium ion activities of cooled and aged reconstituted and recombined milks. Journal of Dairy Research 58 219229CrossRefGoogle Scholar
Bienvenue, A, Jimenez-Flores, R & Singh, H 2003 Rheological properties of concentrated skim milk: importance of soluble minerals in the changes in viscosity during storage. Journal of Dairy Science 86 38133821Google Scholar
Bhaskar, GV, Singh, H & Blazey, ND 2001 Milk protein products and processes. WO01/41578Google Scholar
Carr, AJ 2002 Monovalent salt enhances solubility of milk protein concentrate. WO02/096208Google Scholar
Chandrapala, J, McKinnon, IR, Augustin, MA & Udabage, P 2010 The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk. Journal of Dairy Research 77 257264Google Scholar
Famelart, MH, Le Graet, Y & Raulot, K 1999 Casein micelle dispersions into water, NaCl and CaCl2: physicochemical characteristics of micelles and rennet coagulation. International Dairy Journal 9 293297Google Scholar
Gaiani, C, Scher, J, Schuck, P, Hardy, J, Desobry, S & Banon, S 2006 The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach. International Dairy Journal 16 14271434Google Scholar
Gaiani, C, Schuck, P, Scher, J, Desobry, S & Banon, S 2007 Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration. Journal of Dairy Science 90 570581Google Scholar
Gaiani, C, Schuck, P, Scher, J, Errhardt, JJ, Arab-Tehrany, E, Jacquot, M & Banon, S 2009 Native phosphocaseinate powder during storage: lipids released onto the surface. Journal of Food Engineering 94 130134Google Scholar
Havea, P 2006 Protein interactions in milk protein concentrate powders. International Dairy Journal 16 415422CrossRefGoogle Scholar
Hinrichs, J & Rademacher, B 2005 Kinetics of combined thermal and pressure-induced whey protein denaturation in bovine skim milk. International Dairy Journal 15 315323Google Scholar
Huppertz, T, Fox, PF & Kelly, AL 2004a High pressure-induced denaturation of α-lactalbumin and β-lactoglobulin in bovine milk and whey: a possible mechanism. Journal of Dairy Research 71 489495Google Scholar
Huppertz, T, Fox, PF & Kelly, AL 2004b High pressure treatment of bovine milk: effects of casein micelles and whey proteins. Journal of Dairy Research 71 97106Google Scholar
Huppertz, T, Grosman, S, Fox, PF & Kelly, AL 2004c Heat and ethanol stabilities of high-pressure-treated bovine milk. International Dairy Journal 14 125133Google Scholar
Hussain, R, Gaiani, C, Aberkane, L & Scher, J 2011 Characterization of high-milk-protein powders upon rehydration under various salt concentration. Journal of Dairy Science 94 1423Google Scholar
Jayasundera, M, Adhikari, B, Aldred, P & Ghandi, A 2009 Surface modification of spray dried food and emulsion powders with surface-active proteins: a review. Journal of Food Engineering 93 266277CrossRefGoogle Scholar
Jeantet, R, Schuck, P, Six, T, André, C & Delaplace, G 2010 The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder. Dairy Science and Technology 90 225236Google Scholar
López-Fandiño, R 2006 High pressure-induced changes in milk proteins and possible applications in dairy technology. International Dairy Journal 16 11191131Google Scholar
López-Fandiño, R, Carrascosa, AV & Olano, A 1996 The effects of high pressure on whey protein denaturation and cheese-making properties of raw milk. Journal of Dairy Science 79 929936Google Scholar
López-Fandiño, R, De la Fuente, MA, Ramos, M & Olano, A 1998 Distribution of minerals and proteins between the soluble and colloidal phases of pressurized milks from different species. Journal of Dairy Research 65 6978CrossRefGoogle Scholar
Lynch, JM & Barbano, DM 1998 Indirect and direct determination of the Casein content of milk by Kjeldahl nitrogen analysis: collaborative study. Journal of AOAC International 81 281288CrossRefGoogle ScholarPubMed
McKenna, A 2000 Effect of processing and storage on the reconstitution properties of whole milk and ultrafiltered skim milk powders. PhD thesis. Massey UniversityGoogle Scholar
Mimouni, A, Deeth, HC, Whittaker, AK, Gidley, MJ & Bhandari, BR 2009 Rehydration process of milk protein concentrate powder monitored by static light scattering. Food Hydrocolloids 23 19581965Google Scholar
Mimouni, A, Deeth, HC, Whittaker, AK, Gidley, MJ & Bhandari, BR 2010a Rehydration of high-protein-containing dairy powder: slow- and fast-dissolving components and storage effects. Dairy Science and Technology 90 335344Google Scholar
Mimouni, A, Deeth, HC, Whittaker, AK, Gidley, MJ & Bhandari, BR 2010b Investigation of the microstructure of milk protein concentrate powders during rehydration: alterations during storage. Journal of Dairy Science 93 463472CrossRefGoogle ScholarPubMed
Mistry, VV 2002 Manufacture and application of high milk protein powder. Lait 82 515522Google Scholar
Needs, EC, Capellas, M, Bland, AP, Manoj, P, MacDougal, D & Paul, G 2000 Comparison of heat and pressure treatments of skimmed milk, fortified with whey concentrate, for set yogurt preparation: effects on milk proteins and gel structure. Journal of Dairy Research 67 329348Google Scholar
Schrader, K, Buchheim, W & Morr, CV 1997 High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems. Nahrung 41 S133S138Google Scholar
Schuck, P, Briard, V, Méjean, S, Davenel, A, Piot, M, Famelart, MH & Maubois, JL 1999 Dehydration by desorption and by spray-drying of dairy proteins: influence of mineral environment. Drying Technology 17 13471357CrossRefGoogle Scholar
Schuck, P, Davenel, A, Mariette, F, Briard, V, Méjean, S & Piot, M 2002 Rehydration of casein powders: effects of added mineral salts and salt addition methods on water transfer. International Dairy Journal 12 5157Google Scholar
Udabage, P, McKinnon, IR & Augustin, MA 2000 Mineral and casein equilibria in milk: effects of added salts and calcium chelating agents. Journal of Dairy Research 67 361370CrossRefGoogle ScholarPubMed