Impact of variation in calcium level on the technofunctional properties of milk protein concentrate
نویسندگان
چکیده
The technofunctional properties of milk protein concentrate containing 80% (MPC80) with different calcium contents, i.e., MPCF1, MPCF2 and MPCF3 contained 1.57%, 1.00% 0.36% calcium, respectively, were studied. MPC samples reduced produced using partial acidification followed by a cation exchange process thereby replacing sodium in an MPC80 concentrate. Scanning electron microscopy analysis powder particles showed that the more spherical than other samples. sample had highest emulsion stability, apparent viscosity (ηapp) thermal stability (during heating between 110 140 °C). results modification content significantly altered its microstructure, particle size distribution, viscosity, colour properties, oil binding capacity stability.
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ژورنال
عنوان ژورنال: Colloids and Surfaces A: Physicochemical and Engineering Aspects
سال: 2022
ISSN: ['1873-4359', '0927-7757']
DOI: https://doi.org/10.1016/j.colsurfa.2022.128741