Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture |
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| Affiliation: | 1. Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand;2. Riddet Centre, Massey University, Palmerston North, New Zealand;3. Whole Protein Technical Centre, Fonterra Cooperative Group Ltd, Edgecumbe, New Zealand;1. INRA AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l''Œuf, 65 rue de Saint Brieuc, 35042 Rennes, France;2. Department of Food Technology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan;1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;2. NIZO food research, P.O. Box 20, 6710 BA Ede, The Netherlands |
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| Abstract: | Skim milk powder was manufactured in a milk powder plant using different preheating temperatures, concentrate heating temperatures and spray drying temperatures. Varying the preheating conditions from 70 °C for 52 s to 120 °C for 52 s had a marked effect on the denaturation of -lactoglobulin A, -lactoglobulin B, -lactalbumin, bovine serum albumin (BSA), and immunoglobulin G. In contrast, varying concentrate heating temperature (65–74 °C) and inlet/outlet air dryer temperature (200/101 °C–160/89 °C) had a minimal effect on whey protein denaturation. Most of the whey protein denaturation and association with the casein micelle occurred in the preheating section of the powder plant. Aggregation of β-lactoglobulin (β-lg) and BSA predominantly involved disulphide bonds. Although, greater than 90% of the β-lg and BSA was denatured after preheating at 120 °C for 52 s, the extent of association with the casein micelle was lower, 50% for β-lg and 75% for BSA. |
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