T-Stor >
Food Programme >
Food Chemistry & Technology >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/1525

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.
Brodkorb, Andre
McCarthy, Noel
Fenelon, Mark A.
Keywords: α-Lactalbumin
Infant milk formula
Emulsion stability
Issue Date: 22-Nov-2016
Publisher: Springer
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.
Description: peer-reviewed
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.
URI: http://hdl.handle.net/11019/1525
Appears in Collections:Food Chemistry & Technology

Files in This Item:

File Description SizeFormat
Aoife Buggy 2017 ala post print.pdf932.66 kBAdobe PDFView/Open

This item is protected by original copyright

View Statistics

Items in T-Stor are protected by copyright, with all rights reserved, unless otherwise indicated.


Valid XHTML 1.0! Teagasc - The Agriculture and Food Development Authority  2012  - Feedback