Effect of pH and heat treatment on viscosity and heat coagulation properties of milk protein concentrate

Quang Tri Ho; Kevin M. Murphy; Kamil P. Drapala; Tom F. O'Callaghan; Mark A. Fenelon; James A. O'Mahony; Noel A. McCarthy

doi:10.1016/j.idairyj.2018.05.012

Effect of pH and heat treatment on viscosity and heat coagulation properties of milk protein concentrate

Quang Tri Ho
, Kevin M. Murphy
, Kamil P. Drapala
, Tom F. O'Callaghan
, Mark A. Fenelon
, James A. O'Mahony
, Noel A. McCarthy

School of Food and Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

The effect of pH, adjusted using either hydrochloric acid (HCl), citric acid or sodium hydroxide, on calcium ion (Ca²⁺) activity, and consequent changes in viscosity and heat coagulation time (HCT) of milk protein concentrate (MPC) was investigated. Reducing the pH of MPC dispersions resulted in a reduction in their viscosity, which subsequently increased during heat treatment. The maximum heat stability of MPC was observed at pH 6.7. Reducing the pH of MPC from 6.7 to 6.2 resulted in a significant (P < 0.05) increase in Ca²⁺ activity, and reduction in HCT. Such changes were more extensive using HCl compared with citric acid. Increasing the pH greater than 6.7 also led to a reduction in HCT but a decrease in Ca²⁺ activity. These results demonstrate the importance of pH adjustment, and choice of acidulant, on Ca²⁺ activity, viscosity, and heat coagulation properties of MPC concentrates during processing.

Original language	English
Pages (from-to)	219-224
Number of pages	6
Journal	International Dairy Journal
Volume	85
DOIs	https://doi.org/10.1016/j.idairyj.2018.05.012
Publication status	Published - Oct 2018

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10.1016/j.idairyj.2018.05.012

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title = "Effect of pH and heat treatment on viscosity and heat coagulation properties of milk protein concentrate",

abstract = "The effect of pH, adjusted using either hydrochloric acid (HCl), citric acid or sodium hydroxide, on calcium ion (Ca2+) activity, and consequent changes in viscosity and heat coagulation time (HCT) of milk protein concentrate (MPC) was investigated. Reducing the pH of MPC dispersions resulted in a reduction in their viscosity, which subsequently increased during heat treatment. The maximum heat stability of MPC was observed at pH 6.7. Reducing the pH of MPC from 6.7 to 6.2 resulted in a significant (P < 0.05) increase in Ca2+ activity, and reduction in HCT. Such changes were more extensive using HCl compared with citric acid. Increasing the pH greater than 6.7 also led to a reduction in HCT but a decrease in Ca2+ activity. These results demonstrate the importance of pH adjustment, and choice of acidulant, on Ca2+ activity, viscosity, and heat coagulation properties of MPC concentrates during processing.",

author = "Ho, \{Quang Tri\} and Murphy, \{Kevin M.\} and Drapala, \{Kamil P.\} and O'Callaghan, \{Tom F.\} and Fenelon, \{Mark A.\} and O'Mahony, \{James A.\} and McCarthy, \{Noel A.\}",

note = "Publisher Copyright: {\textcopyright} 2018 Elsevier Ltd",

year = "2018",

month = oct,

doi = "10.1016/j.idairyj.2018.05.012",

language = "English",

volume = "85",

pages = "219--224",

journal = "International Dairy Journal",

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TY - JOUR

T1 - Effect of pH and heat treatment on viscosity and heat coagulation properties of milk protein concentrate

AU - Ho, Quang Tri

AU - Murphy, Kevin M.

AU - Drapala, Kamil P.

AU - O'Callaghan, Tom F.

AU - Fenelon, Mark A.

AU - O'Mahony, James A.

AU - McCarthy, Noel A.

PY - 2018/10

Y1 - 2018/10

N2 - The effect of pH, adjusted using either hydrochloric acid (HCl), citric acid or sodium hydroxide, on calcium ion (Ca2+) activity, and consequent changes in viscosity and heat coagulation time (HCT) of milk protein concentrate (MPC) was investigated. Reducing the pH of MPC dispersions resulted in a reduction in their viscosity, which subsequently increased during heat treatment. The maximum heat stability of MPC was observed at pH 6.7. Reducing the pH of MPC from 6.7 to 6.2 resulted in a significant (P < 0.05) increase in Ca2+ activity, and reduction in HCT. Such changes were more extensive using HCl compared with citric acid. Increasing the pH greater than 6.7 also led to a reduction in HCT but a decrease in Ca2+ activity. These results demonstrate the importance of pH adjustment, and choice of acidulant, on Ca2+ activity, viscosity, and heat coagulation properties of MPC concentrates during processing.

AB - The effect of pH, adjusted using either hydrochloric acid (HCl), citric acid or sodium hydroxide, on calcium ion (Ca2+) activity, and consequent changes in viscosity and heat coagulation time (HCT) of milk protein concentrate (MPC) was investigated. Reducing the pH of MPC dispersions resulted in a reduction in their viscosity, which subsequently increased during heat treatment. The maximum heat stability of MPC was observed at pH 6.7. Reducing the pH of MPC from 6.7 to 6.2 resulted in a significant (P < 0.05) increase in Ca2+ activity, and reduction in HCT. Such changes were more extensive using HCl compared with citric acid. Increasing the pH greater than 6.7 also led to a reduction in HCT but a decrease in Ca2+ activity. These results demonstrate the importance of pH adjustment, and choice of acidulant, on Ca2+ activity, viscosity, and heat coagulation properties of MPC concentrates during processing.

UR - https://www.scopus.com/pages/publications/85049857833

U2 - 10.1016/j.idairyj.2018.05.012

DO - 10.1016/j.idairyj.2018.05.012

M3 - Article

AN - SCOPUS:85049857833

SN - 0958-6946

VL - 85

SP - 219

EP - 224

JO - International Dairy Journal

JF - International Dairy Journal

ER -

Effect of pH and heat treatment on viscosity and heat coagulation properties of milk protein concentrate

Abstract

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