کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2433895 1553669 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics
ترجمه فارسی عنوان
غنی سازی محتوای پروتئین شیر با پودر پروتئین های مختلف لبنی سبب تغییر ترکیبات آن، رسوب شوری، پایداری حرارتی و ویژگی های پایداری اتانول
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

Skim milk (SM) was fortified from 3.3 to 4.1% protein using different milk protein powders: skim milk powder (SMP), native phosphocasein (NPC), calcium-reduced phosphocasein (CaRPC), sodium caseinate (NaCas) or calcium caseinate (CaCas). Compared with SMP or NPC, fortification with NaCas and CaRPC, and to a lesser extent CaCas, resulted in milk samples having higher proportions of non-sedimentable casein and calcium, and lower- and higher-levels of κ- and αS1-casein, respectively, as a proportion of non-sedimentable casein. These changes coincided in milk samples fortified with NaCas, CaRPC or CaCas failing to undergo rennet-induced gelation, and having higher heat stability in the region 6.7–7.2 and ethanol stability at pH 6.4. The study demonstrates that the aggregation behaviour of protein-fortified milk samples is strongly influenced by the degree of mineralisation of the protein powder used in fortification, which affects the partitioning of casein and calcium in the sedimentable and non-sedimentable phases.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 61, October 2016, Pages 220–227
نویسندگان
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