Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content

摘要: Milk casein concentrates with different casein-to-protein ratios (0.82 and 0.93), pH (5.8, 6.2 6.7) level of applied ultra-high pressure homogenisation (UHPH) (0, 150 300 MPa) were studied. Samples a ratio 0.93 at 5.8 subjected to UHPH treatment MPa had the highest apparent viscosity particle size followed by similar samples 0.82. Water mobility was reduced higher pH, while increased water observed in 0.82 MPa. The H-1 P-31 NIVIR spectra revealed minor structural effects adding casino-phospho-peptides changing but no effect treatment, which indicate that did not induce measureable changes individual proteins rather induced tertiary structure or degree polymerisation. Industrial relevance: depleted from whey protein is advantageous use cheese production since it can be further processed without detrimental denaturation will result maturation cheese. In combination control milk concentrate obtained new interesting based products developed. (C) 2014 Elsevier Ltd. All rights reserved. (Less)