Aggregation and gelation characteristics of high protein dairy ingredient powders

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dc.contributor.advisor O'Mahony, Seamus Anthony en
dc.contributor.advisor Kelly, Alan en
dc.contributor.advisor Guinee, Timothy P. en Lin, Yingchen 2018-05-01T11:50:04Z 2017 2017
dc.identifier.citation Lin, Y. 2017. Aggregation and gelation characteristics of high protein dairy ingredient powders. PhD Thesis, University College Cork. en
dc.identifier.endpage 283 en
dc.description.abstract Milk protein-containing dairy ingredient powders are used extensively in the formulation of a wide range of foods and beverages. Protein is an essential component in such food systems, where it provides nutrition and a range of functionalities including rennet gelation, heat stability, ethanol stability and acid gelation, which influence the manufacture and stabilization of the foods. The protein dispersed in water is typically subjected to various processes, including concentration, homogenization, heating, acidification, in the presence of other formulation constituents (e.g., salts, sugars, ethanol, and acids) during food processing. The exposure of proteins to different processing steps and other constituents can significantly alter their aggregation behaviour, and hence, stability. The current study investigated the changes in compositional, physico-chemical and functional properties of skim milk and protein-based dispersions such as reconstituted skim milk, protein-fortified milk, and reconstituted milk protein concentrate, which resulted from seasonal variations, fortification of milk with different high protein ingredients, processing operations (heat treatment, evaporation and spray-drying) during the manufacture of skim milk powder, at pH during milk heat treatment followed by restoration of pH after heat treatment. Seasonal variations in proportion of spring- and autumn-calving milk in mixed-herd milk and in milk composition were characterized. Key factors influencing the functionality of the milk protein included the calcium-phosphate content, heat treatment of milk during powder manufacture, pH adjustment prior to heat treatment, and the composition of the solvent. These factors exerted their effects by altering one or more physicochemical parameters of the reconstituted ingredients, including denaturation of whey protein, complexation of denatured whey proteins with dissociated κ-casein or casein micelles, partitioning of individual caseins and minerals between the serum and the casein micelle, casein micelle size and charge. The results of the current studies have expanded our knowledge of the factors affecting key functional parameters of reconstituted milk protein powders, and provide mechanistic bases for understanding how these factors exert their effects. en
dc.description.sponsorship Dairy Levy en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2017, Yingchen Lin. en
dc.rights.uri en
dc.subject Rennet gelation en
dc.subject Heat stability en
dc.subject Ethanol stability en
dc.subject Milk protein en
dc.title Aggregation and gelation characteristics of high protein dairy ingredient powders en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD en
dc.internal.availability Full text not available en Restricted to everyone for five years en 2023-04-30T11:50:04Z
dc.description.version Accepted Version
dc.contributor.funder Dairy Research Trust, Ireland en
dc.description.status Not peer reviewed en Food and Nutritional Sciences en
dc.check.reason This thesis is due for publication or the author is actively seeking to publish this material en
dc.check.opt-out No en
dc.thesis.opt-out false
dc.check.entireThesis Entire Thesis Restricted
dc.check.embargoformat Embargo not applicable (If you have not submitted an e-thesis or do not want to request an embargo) en
dc.internal.conferring Summer 2018 en

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© 2017, Yingchen Lin. Except where otherwise noted, this item's license is described as © 2017, Yingchen Lin.
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