Influence of acidification or alkalization followed by neutralization on dissolution and acid gelation ability of MPI

Abstract

Rehydration of milk protein isolate (MPI) powder in water is poor which requires more than 24 h, however it is greatly influenced by solution pH. This study analysed the rehydration of MPI powder in acidic solution followed by neutralization (CN), and in alkalized solution followed by neutralization (NC), and how these pH adjustments impact the dissolution ability and functionality of the MPI. Besides, C’N’ and N’C’ are prepared by the above neutralization sequence with increasing rehydration time. Acid gelation was chosen as an example of critical functional properties. The results showed that applying alkalization (performed by Na-carbonate) as the first step prior to neutralization was superior to acidification (using citric acid) in terms of both dissolution and gelation. MPI powder rehydrated in distilled water gelled very poorly, and this was due to slow dissolution, while neutralized MPI (CN, C’N’, NC and N’C’) produced much stronger gels, in-part due to rapid dissolution and disrupted casein micelle. NC and N’C’ exhibited better gelation characteristics than CN and C’N’ overall, showing much higher elasticity values and earlier gelation point. These were also compared with the rehydration of sodium caseinate, which displayed more rapid dissolution and consequently faster gelation; however, the gelation characteristics became similar to NC over time. N’C’ with longer rehydration time could display further improved gelation characteristics owning higher elasticity than that of SC and SC’. In addition, the neutralized MPI was able to tolerate over-acidification during the acid gelation process.