Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures
ABSTRACT: Processing temperature has a significant influence on the composition and functionality of the resulting streams following microfiltration (MF) of skim milk. In this study, MF and diafiltration (DF) were performed at 4 or 50°C to produce β-casein (β-CN)-depleted and nondepleted (i.e., nati...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-05-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030223012079 |
| _version_ | 1797201254504464384 |
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| author | Thomas C. France Francesca Bot Alan L. Kelly Shane V. Crowley James A. O'Mahony |
| author_facet | Thomas C. France Francesca Bot Alan L. Kelly Shane V. Crowley James A. O'Mahony |
| author_sort | Thomas C. France |
| collection | DOAJ |
| description | ABSTRACT: Processing temperature has a significant influence on the composition and functionality of the resulting streams following microfiltration (MF) of skim milk. In this study, MF and diafiltration (DF) were performed at 4 or 50°C to produce β-casein (β-CN)-depleted and nondepleted (i.e., native casein profile) micellar casein isolate retentates, respectively. Microfiltration combined with extensive DF resulted in a 40% depletion of β-CN at 4°C, whereas no β-CN depletion occurred at 50°C. Microfiltration at 4°C led to higher transmission of calcium into permeates, with retentate generated at 4°C containing less total calcium compared with retentate generated at 50°C, based on the volume of retentate remaining. Higher heat stability at 120°C was measured for retentates generated at 4°C compared with those at 50°C, across all pH values measured. Retentates generated at 4°C also had significantly lower ionic calcium values at each pH compared with those generated at 50°C. Higher apparent viscosities at 4°C were measured for retentates generated at 4°C compared with retentates generated at 50°C, likely due to increased voluminosity of β-CN-depleted casein micelles. The results of this study provide new information on how changing the composition of MF retentate, by appropriate control of processing temperature and DF, can alter physicochemical properties of casein micelles, with potential implications for ingredient functionality. |
| first_indexed | 2024-04-24T07:44:37Z |
| format | Article |
| id | doaj.art-752530321eba4aab88d9b0ba91fa55c4 |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-04-24T07:44:37Z |
| publishDate | 2024-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-752530321eba4aab88d9b0ba91fa55c42024-04-19T04:16:14ZengElsevierJournal of Dairy Science0022-03022024-05-01107527212732Physicochemical properties of micellar casein retentates generated at different microfiltration temperaturesThomas C. France0Francesca Bot1Alan L. Kelly2Shane V. Crowley3James A. O'Mahony4School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, IrelandDepartment of Food and Drug, University of Parma, 43124 Parma, ItalySchool of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, IrelandSchool of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, IrelandSchool of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland; Corresponding authorABSTRACT: Processing temperature has a significant influence on the composition and functionality of the resulting streams following microfiltration (MF) of skim milk. In this study, MF and diafiltration (DF) were performed at 4 or 50°C to produce β-casein (β-CN)-depleted and nondepleted (i.e., native casein profile) micellar casein isolate retentates, respectively. Microfiltration combined with extensive DF resulted in a 40% depletion of β-CN at 4°C, whereas no β-CN depletion occurred at 50°C. Microfiltration at 4°C led to higher transmission of calcium into permeates, with retentate generated at 4°C containing less total calcium compared with retentate generated at 50°C, based on the volume of retentate remaining. Higher heat stability at 120°C was measured for retentates generated at 4°C compared with those at 50°C, across all pH values measured. Retentates generated at 4°C also had significantly lower ionic calcium values at each pH compared with those generated at 50°C. Higher apparent viscosities at 4°C were measured for retentates generated at 4°C compared with retentates generated at 50°C, likely due to increased voluminosity of β-CN-depleted casein micelles. The results of this study provide new information on how changing the composition of MF retentate, by appropriate control of processing temperature and DF, can alter physicochemical properties of casein micelles, with potential implications for ingredient functionality.http://www.sciencedirect.com/science/article/pii/S0022030223012079diafiltrationmicellar casein isolatepartitioningheat stabilityβ-casein |
| spellingShingle | Thomas C. France Francesca Bot Alan L. Kelly Shane V. Crowley James A. O'Mahony Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures Journal of Dairy Science diafiltration micellar casein isolate partitioning heat stability β-casein |
| title | Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures |
| title_full | Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures |
| title_fullStr | Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures |
| title_full_unstemmed | Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures |
| title_short | Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures |
| title_sort | physicochemical properties of micellar casein retentates generated at different microfiltration temperatures |
| topic | diafiltration micellar casein isolate partitioning heat stability β-casein |
| url | http://www.sciencedirect.com/science/article/pii/S0022030223012079 |
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