期刊
FOOD CHEMISTRY
卷 272, 期 -, 页码 539-548出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.08.094
关键词
Milk protein concentrate; Casein micelle; Pre-acidification; pH-restoration; Spray-drying; Functionality
资金
- National Key Research and Development Program of China [2017YFD0400600]
- National Natural Science Foundation of China [31471697]
- National First-class Discipline Program of Food Science and Technology [JUFSTR20180201]
This study investigates the effects of pre-acidification (pH 6.7-5.4) of skim milk, followed by pH-restoration of the retentates, on spray-drying performance, physico-chemical properties and functionality of the resulting milk protein concentrate (MPC). Powder recovery decreased with decreasing pH of pre-acidification but improved with pH-restoration. Colloidal calcium was gradually solubilized with decreasing pH of pre-acidification but was slightly recovered by pH-restoration. Dissociation of micellar caseins increased with decreasing pH of pre-acidification of skim milk and was further increased by pH-restoration. Casein micelles maintained their overall structures at pre-acidification pH of 6.7-6.0, and partially disintegrated into loosely entangled aggregates at pH 5.7-5.4; while after pH-restoration, micelles generally maintained their overall structures at pre-acidification pH of 6.0, and completely disintegrated at pH 5.7-5.4. Solubility and emulsifying properties of MPC improved with decreasing pH of pre-acidification and with pH-restoration. Heat stability of MPC declined with decreasing pH of pre-acidification but improved with pH-restoration.
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