Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties

Poor solubility of milk protein concentrate (MPC) powders are attributed to their high protein and calcium contents. Concentration of skim milk in ultrafiltration (UF) and diafiltration (DF) increased total solids, protein and mineral contents and changed pH and ζ-potential values of the retentates...

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Veröffentlicht in:	Journal of food science and technology 2018-09, Vol.55 (9), p.3526-3537
Hauptverfasser:	Meena, Ganga Sahay, Singh, Ashish Kumar, Gupta, Vijay Kumar, Borad, Sanket, Parmar, Pankaj T.
Format:	Artikel
Sprache:	eng
Schlagworte:	Binding Bulk density Calcium Chemistry Chemistry and Materials Science Chemistry/Food Science Destabilization Foaming Food Science Formulations Milk Nutrition Original Original Article pH effects Powder Properties (attributes) Proteins Pseudoplasticity Rheological properties Rheology Skim milk Sodium hydroxide Sodium phosphate Solubility Ultrafiltration Viscosity Zeta potential
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Beschreibung
Zusammenfassung:	Poor solubility of milk protein concentrate (MPC) powders are attributed to their high protein and calcium contents. Concentration of skim milk in ultrafiltration (UF) and diafiltration (DF) increased total solids, protein and mineral contents and changed pH and ζ-potential values of the retentates that leads to milk proteins destabilization in 7× UF/DF retentates. Hence, this investigation was aimed to study the effect of change in pH of skim milk (no change; native pH maintained) and DF retentates (5.85 and 7.10) with KOH, NaOH and NaH 2 PO 4 ∙2H 2 O on physicochemical, reconstitution, functional and rheological properties of fresh MPC70 powders. MPC70-7.10 powder had significantly higher ( P
ISSN:	0022-1155 0975-8402
DOI:	10.1007/s13197-018-3278-8