High pressure-induced gel formation of milk and whey concentrates
| Autor: | L. Chapron, Michel Piot, Marie-Hélène Famelart, C. Durier, G. Brule |
|---|---|
| Přispěvatelé: | UR 0121 Laboratoire de recherche de Technologie Laitière, Institut National de la Recherche Agronomique (INRA), Unité mixte de recherche de technologie des ovoproduits, Ecole Nationale Supérieure Agronomique de Rennes-Institut National de la Recherche Agronomique (INRA), Unité de recherche Biométrie (UB) |
| Rok vydání: | 1998 |
| Předmět: |
Chromatography
Microfiltration Sodium 0402 animal and dairy science Ultrafiltration food and beverages A protein chemistry.chemical_element 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science CONCENTRE DE PROTEINE Colloid chemistry.chemical_compound fluids and secretions 0404 agricultural biotechnology chemistry High pressure [SDV.IDA]Life Sciences [q-bio]/Food engineering Sodium citrate Condensed milk Food Science |
| Zdroj: | Journal of Food Engineering Journal of Food Engineering, Elsevier, 1998, 36, pp.149-164 |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/s0260-8774(98)00048-x |
| Popis: | Gels from milk concentrates [milk and caseinate powder, ultrafiltration (UF) and microfiltration (MF)] and whey concentrates (UF) were obtained with high pressure (200 and 400 MPa, 10 and 30 min). The effects of protein concentration (66–114gkg −1 for milk and 97–127g kg −1 for whey), NaCl addition (0–8 g kg −1 ), sodium citrate addition (0–4 g kg −1 ) and pH (5.2–6.6 for milk and 7–9 for whey) were studied with a Box-Behnken design. Milk supplemented with casemate powder did not lead to gel formation by pressure. For UF or MF milk concentrates, a pH decrease towards 5.9 and a protein content increase led to firmer pressure-set gels. Gels of whey concentrates were obtained only at pH 9. A pressure increase from 200 to 400 MPa led to firmer gels, while a protein content increase did not. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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