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Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture


Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture



International dairy journal 15(5): 501-511



ISSN/ISBN: 0958-6946

DOI: 10.1016/j.idairyj.2004.09.004

Skim milk powder was manufactured in a milk powder plant using different preheating temperatures, concentrate heating temperatures and spray drying temperatures. Varying the preheating conditions from 70 degrees C for 52 s to 120 degrees C for 52 s had a marked effect on the denaturation of beta-lactoglobulin A, beta-lactoglobulin B, alpha-lactalbumin, bovine serum albumin (BSA), and immunoglobulin G. In contrast, varying concentrate heating temperature (65-74 degrees C) and inlet/outlet air dryer temperature (200/101 degrees C-160/89 degrees C) had a minimal effect on whey protein denaturation. Most of the whey protein denaturation and association with the casein micelle occurred in the preheating section of the powder plant. Aggregation of beta-lactoglobulin (beta-lg) and BSA predominantly involved disulphide bonds. Although, greater than 90% of the beta-lg and BSA was denatured after preheating at 120 degrees C for 52 s, the extent of association with the casein micelle was lower, 50% for beta-lg and 75% for BSA.

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Accession: 004125862

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