Article

Physicochemical properties of milk protein ingredients and their acid gelation behavior in different ionic environments

International Dairy Journal, Elsevier, ISSN 0958-6946

Volume 85, 2018

DOI:10.1016/j.idairyj.2018.04.012, Dimensions: pub.1104369608,

Authors

Ray, Colin A. (1) (2)

* Corresponding author

Affiliations

Organisations

  1. (1) University of Copenhagen, grid.5254.6, KU
  2. (2) Arla Foods Ingredients Group P/S, Sønderupvej 26, DK-6920 Videbæk, Denmark

Countries

Denmark

Continents

Europe

Description

Dispersions of whey protein isolate (WPI), microparticulated whey protein (MWP), nanoparticulated whey protein (NWP) and micellar casein isolate (MCI) were characterised in terms of protein denaturation and particle size. WPI exhibited high native whey protein content, while MWP and NWP showed low native whey protein content. The acid gelation behaviour of milk protein ingredients and mixtures thereof (5% protein) in different ionic environments (deionised water, whey permeate and dialysed against skimmed milk) was also investigated. The gelation curves of NWP showed no significant difference for in the three different ionic environments, and high gel strength after acidification was observed. WPI, MWP and MCI dispersed in deionised water gelled faster than in the other two ionic environments. MCI in whey permeate showed slower gelation and lower G’ than their dialysed samples.

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NORA University Profiles

University of Copenhagen

Danish Open Access Indicator

2018: Unused

Research area: Science & Technology

Danish Bibliometrics Indicator

2018: Level 2

Research area: Science & Technology

Dimensions Citation Indicators

Times Cited: 3

Field Citation Ratio (FCR): 0.91