Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data
AuthorHo, Quang Tri
Murphy, Kevin M.
Drapala, Kamil P.
O'Mahony, James A.
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CitationHo, Q., Murphy, K., Drapala, K., Fenelon, M., O'Mahony, J., Tobin, J. and McCarthy, N. (2019). Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data. Journal of Food Engineering, 246, 179-191. doi: https://dx.doi.org/10.1016/j.jfoodeng.2018.10.026
AbstractThis work aimed to model the effect of heat treatment on viscosity of milk protein concentrate (MPC) using kinetic data. MPC obtained after ultrafiltration was subjected to different time-temperature heat treatment combinations. Heat treatment at high temperature and short time (i.e., 100 or 120 °C×30 s) led to a significant increase in viscosity in MPC systems. Second-order reaction kinetic models proved a better fit than zero- or first-order models when fitted for viscosity response to heat treatment. A distinct deviation in the slope of the Arrhenius plot at 77.9 °C correlated to a significant increase in the rate of viscosity development at temperatures above this, confirming the transition of protein denaturation from the unfolding to the aggregation stage. This study demonstrated that heat-induced viscosity of MPC as a result of protein denaturation/aggregation can be successfully modelled in response to thermal treatment, providing useful new information in predicting the effect of thermal treatment on viscosity of MPC.
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