Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data

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dc.contributor.authorHo, Quang Tri
dc.contributor.authorMurphy, Kevin M.
dc.contributor.authorDrapala, Kamil P.
dc.contributor.authorFenelon, Mark A.
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorTobin, John T.
dc.contributor.authorMcCarthy, Noel A.
dc.contributor.funderEnterprise Ireland
dc.date.accessioned2024-02-28T16:06:22Z
dc.date.available2024-02-28T16:06:22Z
dc.date.issued2019
dc.description.abstractThis work aimed to model the effect of heat treatment on viscosity of milk protein concentrate (MPC) using kinetic data. MPC obtained after ultrafiltration was subjected to different time-temperature heat treatment combinations. Heat treatment at high temperature and short time (i.e., 100 or 120 °C×30 s) led to a significant increase in viscosity in MPC systems. Second-order reaction kinetic models proved a better fit than zero- or first-order models when fitted for viscosity response to heat treatment. A distinct deviation in the slope of the Arrhenius plot at 77.9 °C correlated to a significant increase in the rate of viscosity development at temperatures above this, confirming the transition of protein denaturation from the unfolding to the aggregation stage. This study demonstrated that heat-induced viscosity of MPC as a result of protein denaturation/aggregation can be successfully modelled in response to thermal treatment, providing useful new information in predicting the effect of thermal treatment on viscosity of MPC. © 2018 Elsevier Ltden
dc.description.sponsorshipEnterprise Ireland (Grant Number TC/2014/0016 )en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationHo, Q. T., Murphy, K. M., Drapala, K. P., Fenelon, M. A., O'Mahony, J. A., Tobin, J. T. and McCarthy, N. A. (2019) 'Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data', Journal of Food Engineering, 246, pp.179-191. https://doi.org/10.1016/j.jfoodeng.2018.10.026en
dc.identifier.doihttps://doi.org/10.1016/j.jfoodeng.2018.10.026
dc.identifier.endpage191
dc.identifier.issn2608774
dc.identifier.journaltitleJournal of Food Engineeringen
dc.identifier.startpage179
dc.identifier.urihttps://hdl.handle.net/10468/15598
dc.identifier.volume246
dc.language.isoenen
dc.publisherElsevier Ltden
dc.rights© 2019, 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/
dc.subjectHeat stabilityen
dc.subjectHeat treatmenten
dc.subjectMilk protein concentrateen
dc.subjectModellingen
dc.subjectReaction kineticsen
dc.subjectViscosityen
dc.titleModelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic dataen
dc.typeArticle (peer-reviewed)en
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