Effect of pressure treatment of recombined whole milk on fat globule membrane composition and acid gelation functionality |
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| Affiliation: | 1. Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand;2. School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North, New Zealand;3. Fonterra Research and Development Centre, Palmerston North, New Zealand;4. School of Agricultural Technology, Walailak University, Nakhon Sri Thammarat 80160, Thailand;1. Research Laboratory of Microbiology (RLM), Department of Life and Earth Sciences, Faculty of Sciences I, Lebanese University, Hadat Campus, Beirut, Lebanon;2. Platform of Research and Analysis in Environmental Sciences (PRASE), Doctoral School of Sciences and Technologies, Lebanese University, Hadat Campus, Beirut, Lebanon;3. Centre d''Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation agro-Alimentaire (UR-TVA), Faculté des Sciences, Université Saint-Joseph de Beyrouth, Campus des sciences et technologies, Mar Roukos, Matn, Lebanon;1. +;2. Laboratory of Microbial Ecology and Technology, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium;1. Department of Food Engineering, Ankara University, Gölbasi-Ankara, Turkey;2. Department of Food Engineering, Gümüshane University, Gümüshane, Turkey;3. College of Mechanical and Electronic Engineering, Northwest University, Yangling, China;4. Department of Food Engineering, Middle East Technical University, Ankara, Turkey;1. Glyn O. Phillips Hydrocolloid Research Centre at HBUT, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China;2. Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK;3. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada;1. Department of Food Engineering, Ankara University, Gölbasi-Ankara, Turkey;2. Department of Food Engineering, Gümüshane University, Gümüshane, Turkey;3. Department of Food Engineering, Middle East Technical University, Ankara, Turkey |
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| Abstract: | Recombined whole milk was prepared by pressure treating skim milk (200 to 600 MPa/30 min) then homogenizing with milkfat (HPHO) or by homogenizing milkfat with skim milk then pressure treating the recombined whole milk (HOHP). β-Lactoglobulin denaturation increased at higher pressures. Low levels of α-lactalbumin were denatured at 600 MPa only. Denaturation was similar in the HPHO and HOHP milk. The HPHO milk had statistically similar levels of total protein, higher levels of whey protein and κ-casein and lower levels of αs-casein adsorbed to the fat globules compared with the HOHP milk. The HPHO milk had a higher proportion of β-casein directly at the interface at all pressures and a higher proportion of κ-casein and a lower proportion of denatured whey proteins at pressure up to 400 MPa than the HOHP milk. Acid gels prepared from the HOHP milk had higher final G′ and yield stresses than those from the HPHO milk. These differences are discussed in relation to the compositions of the proteins adsorbed to the fat globules and how these interact during acidification. |
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