Production and functional evaluation of nonfat dry milk with whey proteins as fibrils
ABSTRACT: Commercial manufacturing of dairy products involves the addition of dairy ingredients (such as nonfat dry milk and milk protein concentrates), as well as nondairy additives (such as gums, stabilizers, emulsifiers, and texture modifiers) to get the best product appearance, maintain the prod...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030223005477 |
| _version_ | 1797390590324768768 |
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| author | Gunvantsinh Rathod Steven Beckman J.K. Amamcharla |
| author_facet | Gunvantsinh Rathod Steven Beckman J.K. Amamcharla |
| author_sort | Gunvantsinh Rathod |
| collection | DOAJ |
| description | ABSTRACT: Commercial manufacturing of dairy products involves the addition of dairy ingredients (such as nonfat dry milk and milk protein concentrates), as well as nondairy additives (such as gums, stabilizers, emulsifiers, and texture modifiers) to get the best product appearance, maintain the product quality, and extend shelf life. Though these nondairy additives are not harmful, consumers do not prefer them in dairy food formulations. Therefore, the dairy industry is working on improving the inherent functionality of dairy ingredients using different processes. Recently, fibrillation emerged as a new technique to convert globular proteins such as whey proteins into fibrils, which provide enhanced viscosity, foaming, and emulsification capacity. Therefore, skim milk was subjected to microfiltration followed by ultrafiltration of microfiltration permeate to fractionate whey proteins. Then, whey proteins were selectively fibrillated and mixed back with other streams of microfiltration and ultrafiltration to get fibrillated skim milk. Fibrillated skim milk was spray-dried to get fibrillated nonfat dry milk (NDM). Visible whey protein fibrils were observed in reconstituted fibrillated NDM, which showed survival of fibrils in fibrillated NDM. Fibrillated NDM showed significantly higher viscosity than control NDM. Fibrillated NDM also showed higher emulsification capacity, foaming capacity, and stability than the control NDM but lower gel strength. Considering the improved functionality of fibrillated NDM, they can be used in product formulations such as ice cream mix, where the thickening of a solution, good emulsification, and foaming properties are required. |
| first_indexed | 2024-03-08T23:13:06Z |
| format | Article |
| id | doaj.art-0940e144ce5340b99d6c63b88f72f867 |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-03-08T23:13:06Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-0940e144ce5340b99d6c63b88f72f8672023-12-15T07:22:00ZengElsevierJournal of Dairy Science0022-03022023-12-011061284798492Production and functional evaluation of nonfat dry milk with whey proteins as fibrilsGunvantsinh Rathod0Steven Beckman1J.K. Amamcharla2Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506Department of Dairy and Food Science, Davis Dairy Plant, South Dakota State University, Brookings, SD 57007Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506; Corresponding authorABSTRACT: Commercial manufacturing of dairy products involves the addition of dairy ingredients (such as nonfat dry milk and milk protein concentrates), as well as nondairy additives (such as gums, stabilizers, emulsifiers, and texture modifiers) to get the best product appearance, maintain the product quality, and extend shelf life. Though these nondairy additives are not harmful, consumers do not prefer them in dairy food formulations. Therefore, the dairy industry is working on improving the inherent functionality of dairy ingredients using different processes. Recently, fibrillation emerged as a new technique to convert globular proteins such as whey proteins into fibrils, which provide enhanced viscosity, foaming, and emulsification capacity. Therefore, skim milk was subjected to microfiltration followed by ultrafiltration of microfiltration permeate to fractionate whey proteins. Then, whey proteins were selectively fibrillated and mixed back with other streams of microfiltration and ultrafiltration to get fibrillated skim milk. Fibrillated skim milk was spray-dried to get fibrillated nonfat dry milk (NDM). Visible whey protein fibrils were observed in reconstituted fibrillated NDM, which showed survival of fibrils in fibrillated NDM. Fibrillated NDM showed significantly higher viscosity than control NDM. Fibrillated NDM also showed higher emulsification capacity, foaming capacity, and stability than the control NDM but lower gel strength. Considering the improved functionality of fibrillated NDM, they can be used in product formulations such as ice cream mix, where the thickening of a solution, good emulsification, and foaming properties are required.http://www.sciencedirect.com/science/article/pii/S0022030223005477whey protein fibrilsfunctional modificationingredient functionality |
| spellingShingle | Gunvantsinh Rathod Steven Beckman J.K. Amamcharla Production and functional evaluation of nonfat dry milk with whey proteins as fibrils Journal of Dairy Science whey protein fibrils functional modification ingredient functionality |
| title | Production and functional evaluation of nonfat dry milk with whey proteins as fibrils |
| title_full | Production and functional evaluation of nonfat dry milk with whey proteins as fibrils |
| title_fullStr | Production and functional evaluation of nonfat dry milk with whey proteins as fibrils |
| title_full_unstemmed | Production and functional evaluation of nonfat dry milk with whey proteins as fibrils |
| title_short | Production and functional evaluation of nonfat dry milk with whey proteins as fibrils |
| title_sort | production and functional evaluation of nonfat dry milk with whey proteins as fibrils |
| topic | whey protein fibrils functional modification ingredient functionality |
| url | http://www.sciencedirect.com/science/article/pii/S0022030223005477 |
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