Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions
- Author
- Jianfeng Wu (UGent) , Simin Chen (UGent) , Ali Sedaghat Doost (UGent) , Qurrotul A'yun (UGent) and Paul Van der Meeren (UGent)
- Organization
- Abstract
- In this study, skim milk powder (SMP) was subjected to a controlled dry heat treatment at 60 °C and relative humidity of 74% to improve the heat stability of recombined evaporated milk (REM) emulsions. Free amino group determination and SDS-PAGE analysis confirmed that the glycation of both whey proteins (WP) and caseins with lactose mainly occurred in the early period (<8 h). An increase in surface hydrophobicity and changes in the structure of the SMP proteins by circular dichroism (CD) and FT-IR were found after a long time of incubation (>16 h). The non-sedimentable protein analysis indicated that WP-casein interaction and casein micelle dissociation happened during (prolonged) dry heating. The heat stability of REM emulsions stabilized by dry-heated SMP was greatly improved: dry-heated SMP-stabilized REM emulsions could withstand at least 30 min of heating at 120 °C without significant increase in particle size and viscosity (P > 0.05). However, excessive dry heating (>20 h) adversely affected the reconstitution ability of SMP as well as the heat stability of REM emulsions.
- Keywords
- Food Science, General Chemistry, General Chemical Engineering
Downloads
-
(...).pdf
- full text (Published version)
- |
- UGent only
- |
- |
- 4.95 MB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8675218
- MLA
- Wu, Jianfeng, et al. “Dry Heat Treatment of Skim Milk Powder Greatly Improves the Heat Stability of Recombined Evaporated Milk Emulsions.” FOOD HYDROCOLLOIDS, vol. 112, 2021, doi:10.1016/j.foodhyd.2020.106342.
- APA
- Wu, J., Chen, S., Sedaghat Doost, A., A’yun, Q., & Van der Meeren, P. (2021). Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions. FOOD HYDROCOLLOIDS, 112. https://doi.org/10.1016/j.foodhyd.2020.106342
- Chicago author-date
- Wu, Jianfeng, Simin Chen, Ali Sedaghat Doost, Qurrotul A’yun, and Paul Van der Meeren. 2021. “Dry Heat Treatment of Skim Milk Powder Greatly Improves the Heat Stability of Recombined Evaporated Milk Emulsions.” FOOD HYDROCOLLOIDS 112. https://doi.org/10.1016/j.foodhyd.2020.106342.
- Chicago author-date (all authors)
- Wu, Jianfeng, Simin Chen, Ali Sedaghat Doost, Qurrotul A’yun, and Paul Van der Meeren. 2021. “Dry Heat Treatment of Skim Milk Powder Greatly Improves the Heat Stability of Recombined Evaporated Milk Emulsions.” FOOD HYDROCOLLOIDS 112. doi:10.1016/j.foodhyd.2020.106342.
- Vancouver
- 1.Wu J, Chen S, Sedaghat Doost A, A’yun Q, Van der Meeren P. Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions. FOOD HYDROCOLLOIDS. 2021;112.
- IEEE
- [1]J. Wu, S. Chen, A. Sedaghat Doost, Q. A’yun, and P. Van der Meeren, “Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions,” FOOD HYDROCOLLOIDS, vol. 112, 2021.
@article{8675218,
abstract = {{In this study, skim milk powder (SMP) was subjected to a controlled dry heat treatment at 60 °C and relative humidity of 74% to improve the heat stability of recombined evaporated milk (REM) emulsions. Free amino group determination and SDS-PAGE analysis confirmed that the glycation of both whey proteins (WP) and caseins with lactose mainly occurred in the early period (<8 h). An increase in surface hydrophobicity and changes in the structure of the SMP proteins by circular dichroism (CD) and FT-IR were found after a long time of incubation (>16 h). The non-sedimentable protein analysis indicated that WP-casein interaction and casein micelle dissociation happened during (prolonged) dry heating. The heat stability of REM emulsions stabilized by dry-heated SMP was greatly improved: dry-heated SMP-stabilized REM emulsions could withstand at least 30 min of heating at 120 °C without significant increase in particle size and viscosity (P > 0.05). However, excessive dry heating (>20 h) adversely affected the reconstitution ability of SMP as well as the heat stability of REM emulsions.}},
articleno = {{106342}},
author = {{Wu, Jianfeng and Chen, Simin and Sedaghat Doost, Ali and A'yun, Qurrotul and Van der Meeren, Paul}},
issn = {{0268-005X}},
journal = {{FOOD HYDROCOLLOIDS}},
keywords = {{Food Science,General Chemistry,General Chemical Engineering}},
language = {{eng}},
pages = {{12}},
title = {{Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions}},
url = {{http://doi.org/10.1016/j.foodhyd.2020.106342}},
volume = {{112}},
year = {{2021}},
}
- Altmetric
- View in Altmetric
- Web of Science
- Times cited: