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|Title: ||Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation|
|Authors: ||Buggy, Aoife K.|
McManus, Jenifer J.
Fenelon, Mark A.
Infant milk formula
|Issue Date: ||22-Nov-2016|
|Citation: ||Buggy, A. K., McManus, J. J., Brodkorb, A., Mc Carthy, N., & Fenelon, M. A. (2017). Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation. Dairy Science & Technology, 96(6), 845-859. doi: 10.1007/s13594-016-0306-1|
|Series/Report no.: ||Dairy Science & Technology;vol 96|
|Abstract: ||Protein type and/or heat treatment pre- or post-homogenisation can affect the physical stability of infant formulations during manufacture. Previous research has described the use of α-lactalbumin addition in infant formulae, but has not demonstrated the effect of heating pre- or post-emulsion formulation during processing. The objective of this study was to evaluate the effect of both of these parameters. Three batches of model 1st-stage infant formula containing differing whey protein ratios (60:40 whey: casein with α-lactalbumin content 12, 30 or 48% of total protein) were prepared. Each batch was split; one half receiving heat treatment pre-homogenisation and the second half homogenised and then heat treated. Emulsion stability was determined by size exclusion chromatography, SDS-PAGE, particle size and viscosity measurements. There was a significant (P < 0.05) reduction in the formation of large soluble aggregates upon increasing α-lac concentration in emulsions heat treated either before or after homogenisation. Heat treatment of formulations post-homogenisation resulted in a higher (P < 0.05) D.v09 within the particle size distribution; increasing α-lactalbumin concentration to 30 or 48% significantly (P < 0.05) reduced the D.v09 within the particle size distribution in these emulsions. The viscosity of concentrates (55 % total solids) containing the 12% α-lactalbumin, heat treated post-homogenisation, was significantly greater (P < 0.05) than the equivalent emulsion heat treated pre-homogenisation; increasing the α-lactalbumin concentration to 30 or 48% significantly (P < 0.05) reduced viscosity. When the α-lactalbumin content was increased to 48% as a percentage of the total protein, heating before or after emulsion formation had no effect on concentrate viscosity. The findings demonstrate the importance of thermal denaturation/aggregation of whey proteins (and in particular, the ratio of α-lactalbumin to β-lactoglobulin) prior to homogenisation of infant formula emulsions.|
The authors would like to acknowledge the financial support of the Food Institutional Research Measure (FIRM; DAFM Project Reference No: 11/F/037) initiative of the Irish Department of Agriculture, Food and the Marine. A. K. Buggy was funded under the Teagasc Walsh Fellowship programme.
|Appears in Collections:||Food Chemistry & Technology|
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