Ulster University Logo

Effect of pre-drying thermal treatment on commercial dried milk powder protein technofunctionality

Lokre, M, Owusu-Apenten, R, Roberts, R and Ziegler, G (2005) Effect of pre-drying thermal treatment on commercial dried milk powder protein technofunctionality. In: 2005 IFT Annual Meeting, July 16 - 20; New Orleans, LA, New Oleans. Institute of Food Technologists. 1 pp. [Conference contribution]

Full text not available from this repository.

Abstract

The properties of nonfat dried milk powder (NDM), a multifunctional ingredient for the food industry, are intimately linked to the extent of heating before drying. Commercial NDM are classified depending on the extent of heat pre-treatment as high-heat (HH), medium heat (MH) or low heat (LH). The effect of heat treatment of fluid milk proteins has been extensively studied. However, the effect of pre-drying heat treatment on NDM protein functionality is poorly understood. The aim of this study was to determine the effect of pre-drying thermal treatment on NDM protein technofunctionality. Total and free sulfhydryl content of the LH-NDM and HH-NDM powders was determined with the Ellman's assay. Casein and whey protein fractions were isolated from commercial LH-NDM and HH-NDM by ammonium sulfate precipitation and then subjected to physicochemical analysis for lysine concentration, surface hydrophobicity, nominal molecular weight by sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE), and denaturation extent by differential scanning calorimetry (DSC). Finally, techno-functionality of LH-NDM and HH-NDM was compared by oscillatory rheology of d-glucono-lactose (GDL) induced gels. NDM total sulfhydryl content (micromoles/g) did not change with different heat pre-treatment (2.6 ± 0.9 for LH and 2.5 ± 0.11 for HH). The exposed SH content however, showed significant differences with high values for HH-NDM (0.91±0.03 for LH and 1.3±0.04 for HH). Physiochemical analysis of the casein and whey protein fractions obtained showed an increase in surface hydrophobicity and denaturation extent (DSC and SDS-PAGE) and a decrease in lysine concentration with higher heat treatment. Rheological analysis demonstrated that the gels from HH-NDM had a higher G' value (109.4 Pa) as compared to the LH-NDM (23.1 Pa). The HH-NDM also showed a greater stability against aging effects. These results suggest that the pre-drying heat treatment greatly affects the characteristics and technofunctionality of NDM proteins

Item Type:Conference contribution (Poster)
Faculties and Schools:Faculty of Life and Health Sciences > School of Biomedical Sciences
Faculty of Life and Health Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute > Nutrition Innovation Centre for Food and Health (NICHE)
Biomedical Sciences Research Institute
ID Code:24458
Deposited By: Dr Richard Owusu-Apenten
Deposited On:09 Jan 2013 10:39
Last Modified:09 Jan 2013 10:39

Repository Staff Only: item control page