Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins

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dc.contributor.authorPower, Orla M.
dc.contributor.authorFenelon, Mark A.
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorMcCarthy, Noel A.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2020-02-07T09:48:41Z
dc.date.available2020-02-07T09:48:41Z
dc.date.issued2020-01-30
dc.date.updated2020-02-07T09:41:07Z
dc.description.abstractThe functional properties of milk protein concentrate (MPC) powders are often hindered by their poor solubility. Calcium chelating salts have been shown to improve powder solubility, but generally their action contributes to higher viscosity due to disintegration of casein micelles and higher levels of serum-phase calcium. To help mitigate increases in viscosity associated with calcium chelation, transglutaminase (TGase), an enzyme that covalently crosslinks protein, was employed in an effort to stabilise the casein micelle structure. Sodium hexametaphosphate (SHMP) was added to control (C-MPC) and TGase crosslinked MPC (TG-MPC) dispersions at concentrations of 5, 12.5 and 25 mm prior to analysis. TG-MPC dispersions had lower viscosity than C-MPC dispersions across all SHMP concentrations studied. Crosslinking limited micelle dissociation on SHMP addition and led to greater retention of the white colour of the protein dispersions, while the turbidity of C-MPC dispersions decreased with increasing SHMP addition.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine (Walsh Fellowship Programme)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid104641en
dc.identifier.citationPower, O. M., Fenelon, M. A., O'Mahony, J. A. and McCarthy, N. A. (2020) 'Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins', International Dairy Journal. doi: 10.1016/j.idairyj.2020.104641en
dc.identifier.doi10.1016/j.idairyj.2020.104641en
dc.identifier.eissn1879-0143
dc.identifier.issn0958-6946
dc.identifier.journaltitleInternational Dairy Journalen
dc.identifier.urihttps://hdl.handle.net/10468/9624
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S095869462030011X
dc.rights© 2020, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectMilk protein concentrate powdersen
dc.subjectMPCen
dc.subjectSolubilityen
dc.subjectCalcium chelationen
dc.subjectTransglutaminaseen
dc.subjectTGaseen
dc.subjectEnzymeen
dc.subjectSodium hexametaphosphateen
dc.subjectSHMPen
dc.titleInfluence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteinsen
dc.typeArticle (peer-reviewed)en
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