Mediwaththe Anushka, Huppertz Thom, Chandrapala Jayani, Vasiljevic Todor
Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Sports, Health and Engineering, Victoria University, Werribee Campus, VIC 3030, Australia.
FrieslandCampina, 3818 LE Amersfoort, The Netherlands.
Foods. 2024 Jan 14;13(2):263. doi: 10.3390/foods13020263.
Milk protein concentrates (MPCs) possess significant potential for diverse applications in the food industry. However, their heat stability may be a limitation to achieving optimal functional performance. Shearing, an inherent process in food manufacturing, can also influence the functionality of proteins. The aim of this research was to examine the heat stability of reconstituted MPCs prepared at two protein concentrations (4% and 8% / protein) when subjected to varying levels of shearing (100, 1000, or 1500 s) during heating at 90 °C for 5 min or 121 °C for 2.6 min. While the impact of shear was relatively minor at 4% protein, it was more pronounced in 8% protein MPC suspensions, leading to a considerable decline in heat stability. An increase in protein concentration to 8% amplified protein interactions, intensified by shearing. This, in turn, resulted in comparatively higher aggregation at elevated temperatures and subsequently reduced the heat stability of the reconstituted MPCs.
乳蛋白浓缩物（MPCs）在食品工业中的多种应用具有巨大潜力。然而，它们的热稳定性可能是实现最佳功能性能的一个限制因素。剪切是食品制造中的一个固有过程，也会影响蛋白质的功能。本研究的目的是考察在90℃加热5分钟或121℃加热2.6分钟期间，当受到不同程度的剪切（100、1000或1500秒）时，两种蛋白质浓度（4%和8%/蛋白质）下复配的MPCs的热稳定性。虽然在4%蛋白质浓度下剪切的影响相对较小，但在8%蛋白质浓度的MPC悬浮液中更为明显，导致热稳定性显著下降。蛋白质浓度增加到8%会增强蛋白质间的相互作用，而剪切会进一步加剧这种作用。这反过来又导致在高温下相对较高的聚集，从而降低了复配MPCs的热稳定性。
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