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Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins

Published online by Cambridge University Press:  19 May 2017

Isabel Celigueta Torres ,
Gema Nieto ,
Tommy Nylander ,
Adam Cohen Simonsen ,
Alexander Tolkach  and
Richard Ipsen
Isabel Celigueta Torres*
Affiliation:
Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C
Gema Nieto
Affiliation:
Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C
Tommy Nylander
Affiliation:
Lund University, Getingevägen 60, Box 124 SE-221 00, Lund, Sweden
Adam Cohen Simonsen
Affiliation:
Department of Physics and Chemistry, Center for Biomembrane Physics, University of Southern Denmark, Campusvej 55, DK-5230 Odense M
Alexander Tolkach
Affiliation:
Bayerische Milchindustrie eG, Klötzlmüllerstrasse 140, 84034 Landshut, Germany
Richard Ipsen
Affiliation:
Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C
*
*For correspondence; e-mail: [email protected]
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Abstract

The objective of the research presented in this paper was to investigate how different characteristics of whey protein microparticles (MWP) added to milk as fat replacers influence intermolecular interactions occurring with other milk proteins during homogenisation and heating. These interactions are responsible for the formation of heat-induced aggregates that influence the texture and sensory characteristics of the final product. The formation of heat-induced complexes was studied in non- and low-fat milk model systems, where microparticulated whey protein (MWP) was used as fat replacer. Five MWP types with different particle characteristics were utilised and three heat treatments used: 85 °C for 15 min, 90 °C for 5 min and 95 °C for 2 min. Surface characteristics of the protein aggregates were expressed as the number of available thiol groups and the surface net charge. Intermolecular interactions involved in the formation of protein aggregates were studied by polyacrylamide gel electrophoresis and the final complexes visualised by darkfield microscopy. Homogenisation of non-fat milk systems led to partial adsorption of caseins onto microparticles, independently of the type of microparticle. On the contrary, homogenisation of low-fat milk resulted in preferential adsorption of caseins onto fat globules, rather than onto microparticles. Further heating of the milk, led to the formation of heat induced complexes with different sizes and characteristics depending on the type of MWP and the presence or not of fat. The results highlight the importance of controlling homogenisation and heat processing in yoghurt manufacture in order to induce desired changes in the surface reactivity of the microparticles and thereby promote effective protein interactions.

Keywords

Microparticulated whey proteinhomogenisationheatingaggregationprotein interactions
Type
Research Article
Information
Journal of Dairy Research , Volume 84 , Issue 2 , May 2017 , pp. 229 - 238
Copyright
Copyright © Proprietors of Journal of Dairy Research 2017 

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Footnotes

†

Current address: Nestlé Product Technology Centre, PO Box 204, Haxby Road, YO91 1XY York, UK.

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