Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristics
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effects of transglutaminase (TGase) treatment of skim milk concentrates on physicochemical, powder flow, thermal, microstructural characteristics and protein profiles of skim milk powders (SMP) were investigated. Spray-dried SMP samples produced from milk concentrates were TGase-treated at enzyme concentrations of 0 (control), 0.020% (TG-20), 0.030% (TG-30) and 0.035% (TG-35). Lower particle size values were observed in TGase-treated samples. TGase treatment slightly decreased zeta potential and increased the a* value (redness) of SMPs. Up to a concentration of 0.030%, TGase treatment decreased caking characteristics and increased glass transition temperatures of samples. The TGase treatment above 0.035% significantly decreased cohesion index and compaction coefficient at different speeds. TG-35 showed free flowing flow behaviour depending on the cohesion index, whereas control, TG-20, and TG-30 showed easy flowing behaviour. SDS-PAGE analysis revealed that high molecular mass bands indicated cross-linking in TGase-treated milk powders. (C) 2019 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
High-Pressure Homogenization, Microbial Transglutaminase, Cross-Linking, Functional-Characteristics, Transition-Temperature, Food Proteins, Particle-Size, Susceptibility, Stability, Viscosity
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
99
