The Experts below are selected from a list of 174 Experts worldwide ranked by ideXlab platform
Ganga Sahay Meena - One of the best experts on this subject based on the ideXlab platform.
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Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization
Journal of Food Science and Technology, 2017Co-Authors: Ganga Sahay Meena, Sanket Borad, Rajan Sharma, Sumit Arora, Ashish Kumar Singh, Vijay Kumar GuptaAbstract:Ultrafiltration and diafiltration of skim milk altered delicate salt equilibrium and composition of 5× UF retentate (5× UFR), and thus adversely affected the reconstitutional and functional properties of milk protein concentrate (MPC) powders. It might be due to interaction and aggregation of proteins during spray drying. Therefore, this study was envisaged to investigate the effect of disodium phosphate (DSP) addition, diafiltration and homogenization of retentates on physico-chemical, functional and rheological properties of MPC60 powders. Solubility of fresh control powder was significantly lower than MPC60-H powder; at par with that of MPC60-DSP and MPC60-Na-K, but remained minimum after 60 days of storage at 25 ± 1 °C. The pH (6.6) adjustment of 5× UFR with DSP, significantly enhanced the dispersability, wettability, specific surface area (SSA), Heat Coagulation time (HCT), emulsification capacity and stability; buffer index of MPC60-DSP powder over control. Diafiltration of 5× UFR with NaCl and KCl, significantly (P
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Effect of concentration, homogenization and stabilizing salts on Heat stability and rheological properties of cow skim milk ultrafiltered retentate
Journal of Food Science and Technology, 2016Co-Authors: Ganga Sahay Meena, Sanket Borad, Ashish Kumar Singh, Narender Raju PanjagariAbstract:Ultrafiltration (UF) of skimmed milk altered the composition of UF retentate and decreased the Heat stability. Heat stability further reduced upon its subsequent homogenization or diafiltration. Poor Heat stability of UF retentate restricts its processing at elevated temperatures. Therefore, this study was aimed to investigate the effect of protein concentration, homogenization and addition of stabilizing salts on the Heat stability and rheological properties of UF retentates. Changes in the Heat stability of fivefold homogenized UF retentate (5× HUFR) was studied in the pH range of 6.1–7.0. Disodium phosphate and trisodium citrate significantly increased the Heat Coagulation time (HCT) from 1.45 min (pH 6.41) to 120 min (at pH 6.5, 6.6, 7.0) and 80 min (pH 6.6), respectively. Significant reduction in ζ-potential of UF retentates was observed with an increase in calcium and reduction in pH during UF process. Rheological behaviour of retentates above threefold concentration exhibited Herschel–Bulkley behavior with linear increase in flow behavior index ( n ). Changes in the viscosity of the homogenized retentates were measured at the respective pH of maximum Heat stability as a function of temperature (20–80 °C). Promising approaches that might improve the Heat stability, solubility and other functional properties of protein rich powders have been discussed in this article.
Narender Raju Panjagari - One of the best experts on this subject based on the ideXlab platform.
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Effect of concentration, homogenization and stabilizing salts on Heat stability and rheological properties of cow skim milk ultrafiltered retentate
Journal of Food Science and Technology, 2016Co-Authors: Ganga Sahay Meena, Sanket Borad, Ashish Kumar Singh, Narender Raju PanjagariAbstract:Ultrafiltration (UF) of skimmed milk altered the composition of UF retentate and decreased the Heat stability. Heat stability further reduced upon its subsequent homogenization or diafiltration. Poor Heat stability of UF retentate restricts its processing at elevated temperatures. Therefore, this study was aimed to investigate the effect of protein concentration, homogenization and addition of stabilizing salts on the Heat stability and rheological properties of UF retentates. Changes in the Heat stability of fivefold homogenized UF retentate (5× HUFR) was studied in the pH range of 6.1–7.0. Disodium phosphate and trisodium citrate significantly increased the Heat Coagulation time (HCT) from 1.45 min (pH 6.41) to 120 min (at pH 6.5, 6.6, 7.0) and 80 min (pH 6.6), respectively. Significant reduction in ζ-potential of UF retentates was observed with an increase in calcium and reduction in pH during UF process. Rheological behaviour of retentates above threefold concentration exhibited Herschel–Bulkley behavior with linear increase in flow behavior index ( n ). Changes in the viscosity of the homogenized retentates were measured at the respective pH of maximum Heat stability as a function of temperature (20–80 °C). Promising approaches that might improve the Heat stability, solubility and other functional properties of protein rich powders have been discussed in this article.
John Oconnell - One of the best experts on this subject based on the ideXlab platform.
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the two stage Coagulation of milk proteins in the minimum of the Heat Coagulation time ph profile of milk effect of casein micelle size
Journal of Dairy Science, 2000Co-Authors: John OconnellAbstract:Milks with casein micelles larger or smaller than control milk were prepared by differential centrifugation. The Heat stability of these modified milks increased markedly throughout the pH range 6.4 to 7.1 with decreasing casein micelle size. Within the region of the minimum in the Heat Coagulation time-pH profile, the control milk coagulated by a two-stage process, but the modified milks, because of their narrower casein micelle size distribution, coagulated by a single-stage process at the pH of minimum stability. The content of κ-CN and protein hydration increased as the size of the casein micelles decreased, and the level of glycosylation of κ-CN and protein surface hydrophobicity increased as a function of micelle size. The effect of casein micelle size on the Heat stability of milk is likely to be related to changes in the above physico-chemical properties.
Y C Liang - One of the best experts on this subject based on the ideXlab platform.
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effect of sugar type and concentration on the Heat Coagulation of oil in water emulsions stabilized by milk protein concentrate
Food Hydrocolloids, 2014Co-Authors: Y C Liang, Lara Matiamerino, H A Patel, Aiqian Ye, Graeme Gillies, Matt GoldingAbstract:The influence of various sugars, on the Heat stability of a milk-protein-concentrate (MPC)-stabilized emulsion (10% w/w protein, 10% w/w oil) was studied. Regardless of concentration, the addition of sugars during emulsification slightly increased the droplet diameter except the addition of 20–30% w/w maltodextrin significantly (p < 0.05) decreased the droplet diameter and was attributed to the larger change in disperse/continuous phase viscosity ratio. Generally, the addition of sugar reduced the Heat Coagulation time (HCT) determined at 140 °C. The increased concentration of glucose, maltose, sucrose, trehalose shifted the pH at Heat stability maximum towards more acidic values whereas the increased concentration of maltodextrin shifted the pH at Heat stability maximum towards more alkaline values. The extent of destabilization also varied between sugars, with trehalose being particularly effective in retaining the original Heat stability of the MPC-stabilized emulsions. Reducing sugars (glucose, maltose, maltodextrin) decreased the Heat stability maximum more significantly than non-reducing sugars (sucrose and trehalose). Particle size, microstructure, and rheological measurements showed good correlations with the Heat stability. Several factors, including free calcium ion level, volume fraction of the continuous phase protein and solvent quality, will also affect the Heat stability of MPC-stabilized emulsions with added sugars.
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Effect of sugar type and concentration on the Heat Coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate
Food Hydrocolloids, 2014Co-Authors: Y C Liang, H A Patel, Aiqian Ye, Graeme Gillies, Lara Matia-merino, Matt GoldingAbstract:The influence of various sugars, on the Heat stability of a milk-protein-concentrate (MPC)-stabilized emulsion (10% w/w protein, 10% w/w oil) was studied. Regardless of concentration, the addition of sugars during emulsification slightly increased the droplet diameter except the addition of 20–30% w/w maltodextrin significantly (p
Sanket Borad - One of the best experts on this subject based on the ideXlab platform.
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Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization
Journal of Food Science and Technology, 2017Co-Authors: Ganga Sahay Meena, Sanket Borad, Rajan Sharma, Sumit Arora, Ashish Kumar Singh, Vijay Kumar GuptaAbstract:Ultrafiltration and diafiltration of skim milk altered delicate salt equilibrium and composition of 5× UF retentate (5× UFR), and thus adversely affected the reconstitutional and functional properties of milk protein concentrate (MPC) powders. It might be due to interaction and aggregation of proteins during spray drying. Therefore, this study was envisaged to investigate the effect of disodium phosphate (DSP) addition, diafiltration and homogenization of retentates on physico-chemical, functional and rheological properties of MPC60 powders. Solubility of fresh control powder was significantly lower than MPC60-H powder; at par with that of MPC60-DSP and MPC60-Na-K, but remained minimum after 60 days of storage at 25 ± 1 °C. The pH (6.6) adjustment of 5× UFR with DSP, significantly enhanced the dispersability, wettability, specific surface area (SSA), Heat Coagulation time (HCT), emulsification capacity and stability; buffer index of MPC60-DSP powder over control. Diafiltration of 5× UFR with NaCl and KCl, significantly (P
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Effect of concentration, homogenization and stabilizing salts on Heat stability and rheological properties of cow skim milk ultrafiltered retentate
Journal of Food Science and Technology, 2016Co-Authors: Ganga Sahay Meena, Sanket Borad, Ashish Kumar Singh, Narender Raju PanjagariAbstract:Ultrafiltration (UF) of skimmed milk altered the composition of UF retentate and decreased the Heat stability. Heat stability further reduced upon its subsequent homogenization or diafiltration. Poor Heat stability of UF retentate restricts its processing at elevated temperatures. Therefore, this study was aimed to investigate the effect of protein concentration, homogenization and addition of stabilizing salts on the Heat stability and rheological properties of UF retentates. Changes in the Heat stability of fivefold homogenized UF retentate (5× HUFR) was studied in the pH range of 6.1–7.0. Disodium phosphate and trisodium citrate significantly increased the Heat Coagulation time (HCT) from 1.45 min (pH 6.41) to 120 min (at pH 6.5, 6.6, 7.0) and 80 min (pH 6.6), respectively. Significant reduction in ζ-potential of UF retentates was observed with an increase in calcium and reduction in pH during UF process. Rheological behaviour of retentates above threefold concentration exhibited Herschel–Bulkley behavior with linear increase in flow behavior index ( n ). Changes in the viscosity of the homogenized retentates were measured at the respective pH of maximum Heat stability as a function of temperature (20–80 °C). Promising approaches that might improve the Heat stability, solubility and other functional properties of protein rich powders have been discussed in this article.
