期刊
INTERNATIONAL DAIRY JOURNAL
卷 74, 期 -, 页码 21-26出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2017.05.003
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资金
- Kansas State University Research and Experiment Station (Manhattan) [17-207-J]
- Office of International Affairs and External Cooperation at the University of Costa Rica
The heat stability of low (LH) and high heat (HH) nonfat dry milk (NDM) that received a radio frequency dielectric heat (RFDH) treatment at 75, 80 or 85 degrees C for different periods of time ( between 43 and 125 min) was assessed. NDM was reconstituted at 3.5% (w/w) protein. Heat stability was assessed at 140 degrees C by recording the heat coagulation time. Samples were evaluated at native pH, and adjusted pH from 6.4 to 7.2. LH samples heated to 75 degrees C or 80 degrees C showed greater heat stability than non-treated LH at pH 6.4 to 6.8. Data suggest that RFDH treatment of LH induced associations between whey proteins and casein micelles, which increased the heat stability in this pH region. The same effect was not observed in the HH samples, suggesting different reactions may be induced. Dry heating NDM may affect protein associations differently from liquid systems, depending upon the conditions. Published by Elsevier Ltd.
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