On the other hand, prolonged incubation had a detrimental effect on the heat stability of RFEM. The choice of the emulsier is crucial in the formation of the emulsion and its long-term stability 13. To disperse two immiscible liquids, one needs a third component, namely, the emulsier. The physical properties of milk are similar to those of water but are modified by the presence of various solutes (proteins, lactose and salts) in the continuous phase and by the degree of dispersion of the emulsified and. The lipid fraction comprising approximately 30 of the membrane material consists of lipids such as phospholipids (25), cerebrosides (3) and cholesterol (2). Milk is a dilute emulsion consisting of an oil/fat dispersed phase and an aqueous colloidal continuous phase. Furthermore, the incubation time needed to obtain a heat-stable RFEM emulsion against heating at 120 degrees C for 30 min was shorter at pH 7.6 as compared to the original pH 6.6 (0.5 h versus 2 h). emulsion consisting of a polar oil (e.g., propylene glycol) dispersed in a nonpolar oil (parafnic oil) and vice versa. The composition and structure of the milk fat globule membrane (MFGM) is not known in detail but it is mainly composed of polar lipids and membrane-bound and associated proteins. The heat stability of RFEM emulsions derived from SMP dispersions incubated at pH 6.6 and 7.6 was improved greatly upon selecting an appropriate incubation time, while the heat stability improvement was less distinct upon incubation at pH 7.1. The obtained SMP dispersions were subsequently used to prepare RFEM emulsions. Non-sedimentable protein content and composition analysis showed that extensive casein dissociation from micelles was found upon wet heat incubation at pH 7.1 and 7.6. SDS-PAGE clearly implied the conjugation of whey proteins upon wet heating at different pH values. Structure and composition of adsorbed protein layers and the relationship to emulsion stability, Journal of the Chemical Society Faraday Transactions, 889. The results of free amino group content, Amadori products formation and color measurement revealed that the Maillard conjugation was generally faster at higher pH. Results showed that the emulsion with only sodium caseinate produced smaller droplets (174.7 nm), higher zeta potential (-50.8 mV) and a more viscous emulsion (1. Department of Food technology, Safety and HealthĪbstract In this study, skim milk powder (SMP) dispersions were subjected to wet heat pre-treatment at 80 degrees C at pH 6.6, 7.1 and 7.6 to improve the heat stability of recombined filled evaporated milk (RFEM) emulsions.Lactose in milk is present in form of true solution and milk fat as an emulsion whereas. Department of Green Chemistry and Technology Gross composition of milk from different species of mammals.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |