Development of highly soluble and functional buffalo milk protein concentrate 60 by modifying ionic environment and characterisation thereof

被引：5

作者：

Dudi, Kuldeep ^{[1
]}

Khatkar, Sunil Kumar ^{[1
]}

机构：

[1] Guru Angad Dev Vet & Anim Sci Univ GADVASU, Coll Dairy Sci & Technol, Dept Dairy Technol, By Prod Utilizat Lab, Ludhiana, Punjab, India

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2023年 / 76卷 / 01期

关键词：

Buffalo milk; Casein; Ultrafiltration; Milk proteins; Acidification; Milk powders; SKIM MILK; RHEOLOGICAL PROPERTIES; EMULSIFYING PROPERTIES; MEMBRANE PERFORMANCE; DISODIUM PHOSPHATE; FOAMING PROPERTIES; CASEIN MICELLES; DAIRY WHITENER; ULTRAFILTRATION; SOLUBILITY;

D O I：

10.1111/1471-0307.12931

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The ionic and protein environment of buffalo skim milk was modified by instant pH drop and its restoration for the development of highly soluble milk protein concentrate-60 (BuMRate-60(@)), which resulted in depletion of 88.64% calcium, 89.18% magnesium, 91.69% potassium and 93.96% phosphorous. BuMRate-60(@) displayed excellent wetting, rehydration and solubility (97.76%). The Fourier transform infrared spectrometer spectra revealed significant stretching (C-H and O-H), N-H bending and a large extent of H-bonding. Scanning electron microscopy micrographs presented particles with porous nature and dimples, while transmission electron microscopy confirmed a greater release of minerals with altered casein micelles.

引用

页码：226 / 239

页数：14

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