High-pressure structuring of milk protein concentrate: Effect of pH and calcium

In this study, we investigated the effect of pH and calcium on structural properties gels created by high-pressure processing (HPP, 600 MPa, 5°C, 3 min) milk protein concentrate (MPC, 12.5% protein). The level MPC was varied between 6.6 5.1 adding glucono-δ-lactone (GDL), content from 24 to 36 mg Ca/g chloride. rheological microstructure pressure-treated were assessed. pressurization treatments analytical testing conducted in triplicate. Data analyzed statistically using one-way ANOVA with Tukey's honestly significant difference post hoc tests. A time min sufficient induce gel formation at 6.6, so it used throughout study. Adjusting either or affected structure HPP-created gels, likely influencing electrostatic interactions shifting calcium–phosphate balance. Gels formed after above 5.3, increasing 5.3 resulted stronger higher values elastic moduli (G′). At neutral (6.6), further increased G′. Scanning electron microscopy showed that reducing more porous, aggregated microstructures. These findings demonstrate potential HPP create a variety structures MPC, facilitating new pathway dairy ingredients novel, gel-based, high-protein foods, such as puddings on-the-go bars.