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01809nam a2200229Ia 4500 |
| 001 |
10.1016-j.afres.2022.100062 |
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220706s2022 CNT 000 0 und d |
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|a 27725022 (ISSN)
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| 245 |
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|a Process optimization for production of spray-dried buffalo milk protein co-precipitate with enhanced solubility
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| 260 |
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|b Elsevier B.V.
|c 2022
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| 856 |
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|z View Fulltext in Publisher
|u https://doi.org/10.1016/j.afres.2022.100062
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|a Coagulation and spray drying conditions for the preparation of buffalo milk protein co-precipitate (BMPC) were optimized to achieve high solubility and protein content of powder. Gel points for coagulation of buffalo skim milk were determined by adding calcium chloride (CaCl2) and glucono-delta-lactone (GDL) at different concentrations using oscillatory shear rheology. Coagulation of buffalo milk by 10 mM CaCl2 and 0.05 % GDL, at 80 °C/13 min exhibited minimum loss of protein (0.39 %) in whey. Coagulum was then suitably diluted (1:1.4, curd:water) and pH adjusted with DSP (disodium hydrogen phosphate) and TSC (trisodium citrate) for efficient atomization of feed solution. BMPC powders prepared using DSP (feed solution pH 6.8; outlet temperature 80 °C) and TSC (feed solution pH 6.6; outlet temperature 90 °C) demonstrated maximum solubility of 31.48 % and 41.93 % with a protein content of 80.62 % and 76.30 %, respectively. Improved solubility of BMPC enhances its potential as an ingredient in various food formulations. © 2022 The Author(s)
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|a Buffalo milk
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|a Gelation
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|a Ingredients
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|a Milk protein co-precipitate
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|a Solubility
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|a Arora, S.
|e author
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|a Gawande, H.
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|a Sharma, V.
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|a Singh, A.K.
|e author
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| 773 |
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|t Applied Food Research
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