TY - JOUR
T1 - Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate
AU - Sørensen, Hanne
AU - Mortensen, Kell
AU - Sørland, Geir Humborstad
AU - Larsen, Flemming Hofmann
AU - Paulsson, Marie
AU - Ipsen, Richard
N1 - IDF Symposia on Microstructure of Dairy Products and Science and Technology of Fermented Milk, Melbourne, 2014
PY - 2015/7/1
Y1 - 2015/7/1
N2 - Effects of dynamic ultra-high pressure homogenisation (UHPH) on the micro- and macrostructure of whey protein-depleted milk concentrate solutions with different mineral concentrations (5.0, 7.5, 10.0%, w/w), pH (5.8, 6.2, 6.6) and amount of added sodium chloride (0, 1.5, 3.0%, w/w) were investigated. Significantly increased viscosity was observed in samples at pH 5.8 without added NaCl and with UHPH treatment of 300MPa and this effect was more pronounced at low mineral level. In this sample, irrespective of mineral content, an increased particle size was also found. The lowest water mobility was observed in samples with low mineral level, low pH and no added NaCl. The results indicate that two-dimensional longitudinal-transverse relaxation nuclear magnetic resonance (NMR) measurements can contribute to a better understanding of microstructure formation in whey protein-depleted milk concentrate. Application 1H and 31P NMR spectroscopy indicated that UHPH treatment only affected protein aggregation and not casein micelle structure.
AB - Effects of dynamic ultra-high pressure homogenisation (UHPH) on the micro- and macrostructure of whey protein-depleted milk concentrate solutions with different mineral concentrations (5.0, 7.5, 10.0%, w/w), pH (5.8, 6.2, 6.6) and amount of added sodium chloride (0, 1.5, 3.0%, w/w) were investigated. Significantly increased viscosity was observed in samples at pH 5.8 without added NaCl and with UHPH treatment of 300MPa and this effect was more pronounced at low mineral level. In this sample, irrespective of mineral content, an increased particle size was also found. The lowest water mobility was observed in samples with low mineral level, low pH and no added NaCl. The results indicate that two-dimensional longitudinal-transverse relaxation nuclear magnetic resonance (NMR) measurements can contribute to a better understanding of microstructure formation in whey protein-depleted milk concentrate. Application 1H and 31P NMR spectroscopy indicated that UHPH treatment only affected protein aggregation and not casein micelle structure.
U2 - 10.1016/j.idairyj.2014.09.012
DO - 10.1016/j.idairyj.2014.09.012
M3 - Journal article
SN - 0958-6946
VL - 46
SP - 12
EP - 21
JO - International Dairy Journal
JF - International Dairy Journal
ER -