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Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values

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Abstract
In this study, skim milk powder (SMP) dispersions were subjected to wet heat pre-treatment at 80 degrees C at pH 6.6, 7.1 and 7.6 to improve the heat stability of recombined filled evaporated milk (RFEM) emulsions. The results of free amino group content, Amadori products formation and color measurement revealed that the Maillard conjugation was generally faster at higher pH. SDS-PAGE clearly implied the conjugation of whey proteins upon wet heating at different pH values. Non-sedimentable protein content and composition analysis showed that extensive casein dissociation from micelles was found upon wet heat incubation at pH 7.1 and 7.6. The obtained SMP dispersions were subsequently used to prepare RFEM emulsions. The heat stability of RFEM emulsions derived from SMP dispersions incubated at pH 6.6 and 7.6 was improved greatly upon selecting an appropriate incubation time, while the heat stability improvement was less distinct upon incubation at pH 7.1. Furthermore, the incubation time needed to obtain a heat-stable RFEM emulsion against heating at 120 degrees C for 30 min was shorter at pH 7.6 as compared to the original pH 6.6 (0.5 h versus 2 h). On the other hand, prolonged incubation had a detrimental effect on the heat stability of RFEM.
Keywords
Skim milk powder, Emulsion, Heat stability, Wet heating, pH, MAILLARD REACTION-PRODUCTS, PHYSICOCHEMICAL PROPERTIES, DEPENDENT DISSOCIATION, INDUCED COAGULATION, PROTEIN, CASEIN, LYSINOALANINE, CONJUGATION, TEMPERATURES, MICELLES

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MLA
Wu, Jianfeng, et al. “Improved Heat Stability of Recombined Filled Evaporated Milk Emulsions by Wet Heat Pre-Treatment of Skim Milk Powder Dispersions at Different PH Values.” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 154, 2022, doi:10.1016/j.lwt.2021.112739.
APA
Wu, J., Chen, S., Nyiransabimana, L., Van Damme, E., De Meulenaer, B., & Van der Meeren, P. (2022). Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values. LWT-FOOD SCIENCE AND TECHNOLOGY, 154. https://doi.org/10.1016/j.lwt.2021.112739
Chicago author-date
Wu, Jianfeng, Simin Chen, Lydivine Nyiransabimana, Els Van Damme, Bruno De Meulenaer, and Paul Van der Meeren. 2022. “Improved Heat Stability of Recombined Filled Evaporated Milk Emulsions by Wet Heat Pre-Treatment of Skim Milk Powder Dispersions at Different PH Values.” LWT-FOOD SCIENCE AND TECHNOLOGY 154. https://doi.org/10.1016/j.lwt.2021.112739.
Chicago author-date (all authors)
Wu, Jianfeng, Simin Chen, Lydivine Nyiransabimana, Els Van Damme, Bruno De Meulenaer, and Paul Van der Meeren. 2022. “Improved Heat Stability of Recombined Filled Evaporated Milk Emulsions by Wet Heat Pre-Treatment of Skim Milk Powder Dispersions at Different PH Values.” LWT-FOOD SCIENCE AND TECHNOLOGY 154. doi:10.1016/j.lwt.2021.112739.
Vancouver
1.
Wu J, Chen S, Nyiransabimana L, Van Damme E, De Meulenaer B, Van der Meeren P. Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values. LWT-FOOD SCIENCE AND TECHNOLOGY. 2022;154.
IEEE
[1]
J. Wu, S. Chen, L. Nyiransabimana, E. Van Damme, B. De Meulenaer, and P. Van der Meeren, “Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 154, 2022.
@article{8772778,
  abstract     = {{In this study, skim milk powder (SMP) dispersions were subjected to wet heat pre-treatment at 80 degrees C at pH 6.6, 7.1 and 7.6 to improve the heat stability of recombined filled evaporated milk (RFEM) emulsions. The results of free amino group content, Amadori products formation and color measurement revealed that the Maillard conjugation was generally faster at higher pH. SDS-PAGE clearly implied the conjugation of whey proteins upon wet heating at different pH values. Non-sedimentable protein content and composition analysis showed that extensive casein dissociation from micelles was found upon wet heat incubation at pH 7.1 and 7.6. The obtained SMP dispersions were subsequently used to prepare RFEM emulsions. The heat stability of RFEM emulsions derived from SMP dispersions incubated at pH 6.6 and 7.6 was improved greatly upon selecting an appropriate incubation time, while the heat stability improvement was less distinct upon incubation at pH 7.1. Furthermore, the incubation time needed to obtain a heat-stable RFEM emulsion against heating at 120 degrees C for 30 min was shorter at pH 7.6 as compared to the original pH 6.6 (0.5 h versus 2 h). On the other hand, prolonged incubation had a detrimental effect on the heat stability of RFEM.}},
  articleno    = {{112739}},
  author       = {{Wu, Jianfeng and Chen, Simin and Nyiransabimana, Lydivine and Van Damme, Els and De Meulenaer, Bruno and Van der Meeren, Paul}},
  issn         = {{0023-6438}},
  journal      = {{LWT-FOOD SCIENCE AND TECHNOLOGY}},
  keywords     = {{Skim milk powder,Emulsion,Heat stability,Wet heating,pH,MAILLARD REACTION-PRODUCTS,PHYSICOCHEMICAL PROPERTIES,DEPENDENT DISSOCIATION,INDUCED COAGULATION,PROTEIN,CASEIN,LYSINOALANINE,CONJUGATION,TEMPERATURES,MICELLES}},
  language     = {{eng}},
  pages        = {{8}},
  title        = {{Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values}},
  url          = {{http://dx.doi.org/10.1016/j.lwt.2021.112739}},
  volume       = {{154}},
  year         = {{2022}},
}

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