Physicochemical characterisation of protein ingredients prepared from milk by ultrafiltration or microfiltration for application in formulated nutritional products

Simple item page
dc.check.embargoformatNot applicableen
dc.check.infoNo embargo requireden
dc.check.opt-outNot applicableen
dc.check.reasonNo embargo requireden
dc.check.typeNo Embargo Required
dc.contributor.advisorO'Mahony, Seamus Anthonyen
dc.contributor.advisorKelly, Alanen
dc.contributor.authorCrowley, Shane V.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.contributor.funderFulbright Commission of Irelanden
dc.date.accessioned2016-11-03T12:42:30Z
dc.date.available2016-11-03T12:42:30Z
dc.date.issued2016
dc.date.submitted2016
dc.description.abstractFormulated food systems are becoming more sophisticated as demand grows for the design of structural and nutritional profiles targeted at increasingly specific demographics. Milk protein is an important bio- and techno-functional component of such formulations, which include infant formula, sports supplements, clinical beverages and elderly nutrition products. This thesis outlines research into ingredients that are key to the development of these products, namely milk protein concentrate (MPC), milk protein isolate (MPI), micellar casein concentrate (MCC), β-casein concentrate (BCC) and serum protein concentrate (SPC). MPC powders ranging from 37 to 90% protein (solids basis) were studied for properties of relevance to handling and storage of powders, powder solubilisation and thermal processing of reconstituted MPCs. MPC powders with ≥80% protein were found to have very poor flowability and high compressibility; in addition, these high-protein MPCs exhibited poor wetting and dispersion characteristics during rehydration in water. Heat stability studies on unconcentrated (3.5%, 140°C) and concentrated (8.5%, 120°C) MPC suspensions, showed that suspensions prepared from high-protein MPCs coagulated much more rapidly than lower protein MPCs. β-casein ingredients were developed using membrane processing. Enrichment of β-casein from skim milk was performed at laboratory-scale using ‘cold’ microfiltration (MF) at <4°C with either 1000 kDa molecular weight cut-off or 0.1 µm pore-size membranes. At pilot-scale, a second ‘warm’ MF step at 26°C was incorporated for selective purification of micellised β-casein from whey proteins; using this approach, BCCs with β-casein purity of up to 80% (protein basis) were prepared, with the whey protein purity of the SPC co-product reaching ~90%. The BCC ingredient could prevent supersaturated solutions of calcium phosphate (CaP) from precipitating, although the amorphous CaP formed created large micelles that were less thermo-reversible than those in CaP-free systems. Another co-product of BCC manufacture, MCC powder, was shown to have superior rehydration characteristics compared to traditional MCCs. The findings presented in this thesis constitute a significant advance in the research of milk protein ingredients, in terms of optimising their preparation by membrane filtration, preventing their destabilisation during processing and facilitating their effective incorporation into nutritional formulations designed for consumers of a specific age, lifestyle or health statusen
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (FIRM))en
dc.description.statusNot peer revieweden
dc.description.versionAccepted Version
dc.format.mimetypeapplication/pdfen
dc.identifier.citationCrowley, S. V. 2016. Physicochemical characterisation of protein ingredients prepared from milk by ultrafiltration or microfiltration for application in formulated nutritional products. PhD Thesis, University College Cork.en
dc.identifier.urihttps://hdl.handle.net/10468/3243
dc.languageEnglishen
dc.language.isoenen
dc.publisherUniversity College Corken
dc.rights© 2016, Shane V. Crowley.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/en
dc.subjectProteinen
dc.subjectMilken
dc.subjectInfant formulaen
dc.subjectClinical nutritionen
dc.subjectReady-to-drinken
dc.subjectHeat stabilityen
dc.subjectMembrane filtrationen
dc.subjectColloidsen
dc.subjectDairyen
dc.subjectFlowabilityen
dc.subjectMilk protein concentrateen
dc.subjectBeta-caseinen
dc.subjectSolubilityen
dc.thesis.opt-outfalse
dc.titlePhysicochemical characterisation of protein ingredients prepared from milk by ultrafiltration or microfiltration for application in formulated nutritional productsen
dc.typeDoctoral thesisen
dc.type.qualificationlevelDoctoralen
dc.type.qualificationnamePhD (Food Science and Technology)en
ucc.workflow.supervisorsa.omahony@ucc.ie
Files
Original bundle
Now showing 1 - 3 of 3
Thumbnail Image
Name:
SVC PhD Abstract.docx
Size:
16.58 KB
Format:
Microsoft Word XML
Description:
Abstract
Thumbnail Image
Name:
CrowleySV_PhD2016_FullText.pdf
Size:
16.04 MB
Format:
Adobe Portable Document Format
Description:
Full Text E-thesis
Download
Thumbnail Image
Name:
E-mail communication.txt
Size:
1014 B
Format:
Plain Text
Description:
E-mail communication
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
5.62 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Doctoral Theses
College of Science, Engineering and Food Science - Doctoral Theses
Food and Nutritional Sciences - Doctoral Theses