Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristics

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dc.authoridMercan, Emin/0000-0002-6805-4262
dc.contributor.authorEr, Betul
dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.date.accessioned2024-10-04T18:52:44Z
dc.date.available2024-10-04T18:52:44Z
dc.date.issued2019
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1016/j.idairyj.2019.104544
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85071268046en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2019.104544
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3635
dc.identifier.volume99en_US
dc.identifier.wosWOS:000493896500010en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh-Pressure Homogenizationen_US
dc.subjectMicrobial Transglutaminaseen_US
dc.subjectCross-Linkingen_US
dc.subjectFunctional-Characteristicsen_US
dc.subjectTransition-Temperatureen_US
dc.subjectFood Proteinsen_US
dc.subjectParticle-Sizeen_US
dc.subjectSusceptibilityen_US
dc.subjectStabilityen_US
dc.subjectViscosityen_US
dc.titleProduction of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristicsen_US
dc.typeArticleen_US

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