Abstract
Calcium sequestering salts (CSS) such as disodium hydrogen phosphate (DSHP) and trisodium citrate (TSC) can be used to improve the heat stability and solubility of milk proteins during thermal processing. Shearing is also an inherent part of food processing that can alter protein properties and functionality. The heat stability of milk proteins was investigated under combined temperatures (90 °C/5 min; 121 °C/2.6 min) and shear (100, 1000, 1500 s−1) with 10, 20, or 30 mm DSHP or TSC. The calcium-binding capacity of individual CSS predominantly determined the impact of shear. With DSHP, the effect of shear was more pronounced at high temperatures and shear rates than with TSC. The significant influence of shear on casein micelles in DSHP-containing dispersions suggested that DSHP's lower calcium binding affinity minimised micellar disruption and led to a pronounced shear impact. Shear combined with heat considerably impacts the milk system in the presence of CSS.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
