Functionality of milk protein concentrate 80 with emulsifying salts and its applications in analogue cheeses. Issue 11 (2nd November 2017)

• Record Type: Journal Article
• Authors: Sun, Yanjun; Liu, Zhenmin; Li, Hongjuan; Li, Siming; Mo, Beihong; Lv, Jiaping
• Is Part Of: International journal of food properties. Volume 20:Issue 11(2017)
• Page Start: 2594
• Page End: 2607
• Publication Date: 2017-11-02
• Subjects: Analogue cheese -- Emulsifying salts -- Functionality -- Milk protein concentrate 80 -- Solubility; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2016.1247096
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: Milk protein concentrate 80 (MPC80) was prepared with different emulsifying salts (ES). The effects on particle size (D50), solubility, and surface hydrophobicity (H0 ) of MPC80 were then observed after production. The molecular weight and secondary structure of MPC80 protein were also investigated through sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier Transform Infrared (FTIR) spectrometry. Particle size (D50) was reduced from 31.37 to 20.67 μm following the addition of sodium phosphate (SPS). The solubility of MPC80 fortified with sodium citrate salt (SCS), SPS, and sodium pyrophosphate (SPP) was improved by 80.32, 78.23, and 55.80%, respectively. The SDS-PAGE pattern showed no significant difference between the control and single-ES-fortified samples, but major protein bands (αs -CN, β-CN, κ-CN, BSA, and β-LG) had a stronger intensity than binary-ES-fortified MPC80. The FTIR results showed that the β-sheet content of ES-fortified MPC80 was relatively higher than that in the control. Compared with analogue cheeses made by MPC80 with and without ES, SCS–SPP (92:8)-modified MPC80 presented a better fluid mass and homogeneous colour.