Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristics

被引：19

作者：

Er, Betul ^{[1
]}

Sert, Durmus ^{[2
]}

Mercan, Emin ^{[3
]}

机构：

[1] Ermenek Dist Directorate Agr & Forestry, Karaman, Turkey

[2] Necmettin Erbakan Univ, Fac Engn & Architecture, Dept Food Engn, TR-42090 Konya, Turkey

[3] Bayburt Univ, Fac Engn, Dept Food Engn, TR-69000 Bayburt, Turkey

来源：

INTERNATIONAL DAIRY JOURNAL | 2019年 / 99卷

关键词：

HIGH-PRESSURE HOMOGENIZATION; MICROBIAL TRANSGLUTAMINASE; CROSS-LINKING; FUNCTIONAL-CHARACTERISTICS; TRANSITION-TEMPERATURE; FOOD PROTEINS; PARTICLE-SIZE; SUSCEPTIBILITY; STABILITY; VISCOSITY;

D O I：

10.1016/j.idairyj.2019.104544

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of transglutaminase (TGase) treatment of skim milk concentrates on physicochemical, powder flow, thermal, microstructural characteristics and protein profiles of skim milk powders (SMP) were investigated. Spray-dried SMP samples produced from milk concentrates were TGase-treated at enzyme concentrations of 0 (control), 0.020% (TG-20), 0.030% (TG-30) and 0.035% (TG-35). Lower particle size values were observed in TGase-treated samples. TGase treatment slightly decreased zeta potential and increased the a* value (redness) of SMPs. Up to a concentration of 0.030%, TGase treatment decreased caking characteristics and increased glass transition temperatures of samples. The TGase treatment above 0.035% significantly decreased cohesion index and compaction coefficient at different speeds. TG-35 showed free flowing flow behaviour depending on the cohesion index, whereas control, TG-20, and TG-30 showed easy flowing behaviour. SDS-PAGE analysis revealed that high molecular mass bands indicated cross-linking in TGase-treated milk powders. (C) 2019 Elsevier Ltd. All rights reserved.

引用

页数：10

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