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dc.contributor.authorPower, Orla M.
dc.contributor.authorFenelon, Mark
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorMcCarthy, Noel
dc.date.accessioned2021-02-17T17:17:50Z
dc.date.available2021-02-17T17:17:50Z
dc.date.issued2020-05
dc.identifier.citationPower, O.M., Fenelon, M.A., O’Mahony, J.A., McCarthy, N.A., Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins, International Dairy Journal, https://doi.org/10.1016/ j.idairyj.2020.104641en_US
dc.identifier.urihttp://hdl.handle.net/11019/2385
dc.descriptionpeer-revieweden_US
dc.description.abstractThe functional properties of milk protein concentrate (MPC) powders are often hindered by their poor solubility. Calcium chelating salts have been shown to improve powder solubility, but generally their action contributes to higher viscosity due to disintegration of casein micelles and higher levels of serum-phase calcium. To help mitigate increases in viscosity associated with calcium chelation, transglutaminase (TGase), an enzyme that covalently crosslinks protein, was employed in an effort to stabilise the casein micelle structure. Sodium hexametaphosphate (SHMP) was added to control (C-MPC) and TGase crosslinked MPC (TG-MPC) dispersions at concentrations of 5, 12.5 and 25 mm prior to analysis. TG-MPC dispersions had lower viscosity than C-MPC dispersions across all SHMP concentrations studied. Crosslinking limited micelle dissociation on SHMP addition and led to greater retention of the white colour of the protein dispersions, while the turbidity of C-MPC dispersions decreased with increasing SHMP addition.en_US
dc.description.sponsorshipWash Fellowship Programme
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesInternational Dairy Journal;
dc.rights© 2020 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectsodium hexametaphosphateen_US
dc.subjectfunctional properties of milken_US
dc.subjectmilk protein concentrate solutionsen_US
dc.subjecttransglutaminase cross-linked proteinsen_US
dc.titleInfluence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteinsen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.idairyj.2020.104641
dc.contributor.sponsorTeagasc Wash Fellowship Programmeen_US
dc.source.volume104
dc.source.beginpage104641
refterms.dateFOA2021-02-17T17:17:51Z
dc.source.journaltitleInternational Dairy Journal


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