BEHAVIOR OF DAIRY PROTEIN IN DIFFERENT SIMULATED THERMAL PROCESSING CONDITIONS
DOI:
https://doi.org/10.5935/2238-6416.20120013Keywords:
milk protein products, functionality, viscosity.Abstract
Milk protein products (MPP) are routinely used by the industry, with the aim to provide improved texture, yield and palatability for processed food products. Understanding the behavior of the thermal protein denaturation for ingredients in the food matrix and its fundamental importance to the industry, this property may influence the attributes of the processed products. The objective of this study was evaluate the kinetics of the viscosity´s development from the rehydrated MPP in different concentrations, when used in different conditions of thermal processing using the Rapid Visco Analyzer (RVA) as a process simulator. Commercial samples of skimmed milk powder (SMP), whey protein concentrate (WPC), milk protein concentrate (MPC), whey powder (WP) and demineralized whey powder (DWP) were analyzed. The solid-liquid ratio evaluated were 0.1 g.g-1 a 0.4 g.g-1 for the WPC/MPC and 0.4 g.g-1 a 0.8 g.g-1 of dry solids per 1 g of water for SMP, WP and DWP because of the sensibility of the system to the concentration of solids. The Brazilian setup of industrial heat treatment used were 65ºC/30min, 85º/15min and 95ºC/5 min. Thus, the results could be interpreted as a function of the thickening rate during the heating and cooling. It was possible to optimize the different conditions of parameters of the MPP with the interpretations of the viscographic profiles obtained, with reference to the thermal behavior of proteins, especially for the WPC and MPC. Indeed, the RVA can be considered an emerging analytical tool for the study and knowledge of PDI, aiding to optimize the choice for the technological application in the food industry, through ongoing analysis of viscosity to estimate the rate of the protein denaturation.Downloads
Issue
Section
License
Term of Responsibility and Transference of Author Rights
The undersigned authors of the article entitled "INSERT TITLE" declare to have read and approved all the manuscript. The authors agree to submit it to the Journal of Candido Tostes Dairy Institute for evaluation and possible publication as true, authentic, and original results. This statement implies that the manuscript, regardless of language, was not submitted to other journals with the same purpose. The authors acknowledge that will be required to provide retractions or corrections of errors related to the article, if necessary. The authors are aware of the guidelines and editorial policy of the Journal and assign copyright to the Journal of Candido Tostes Dairy Institute with the exclusive right to print, publish and sell the product worldwide, in all languages and media. Therefore, it is forbidden to authors reproduce wholly or partially the submitted manuscript in any other part or media, print or electronic. Thus, the authors declare that accepts to transfer the rights of graphic reproduction to the Journal of Candido Tostes Dairy Institute in the case of the article with the above title (or title that later come to be adopted, to meet the suggestions of the editors and reviewers) will be published in the Journal of Candido Tostes Dairy Institute. In addition, the authors agree to appoint _(name)___________ as the corresponding author.
This term should be signed by all authors in the order of authorship, stating:
Date;
Authors name without abbreviation;
Document number;
Title/position of each author;
e-mail; and
the area for evaluation of the paper.
