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Modified water solubility of milk protein concentrate powders through the application of static high pressure treatment

Published online by Cambridge University Press:  30 November 2011

Punsandani Udabage ,
Amirtha Puvanenthiran ,
Jin Ah Yoo ,
Cornelis Versteeg  and
Mary Ann Augustin
Punsandani Udabage*
Affiliation:
CSIRO Food Futures Flagship, CSIRO Division of Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
Amirtha Puvanenthiran
Affiliation:
CSIRO Food Futures Flagship, CSIRO Division of Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
Jin Ah Yoo
Affiliation:
CSIRO Food Futures Flagship, CSIRO Division of Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
Cornelis Versteeg
Affiliation:
CSIRO Food Futures Flagship, CSIRO Division of Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
Mary Ann Augustin
Affiliation:
CSIRO Food Futures Flagship, CSIRO Division of Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia
*
*For correspondence; e-mail: sandani.udabage@csiro.au
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Abstract

The effects of high pressure (HP) treatment (100–400 MPa at 10–60°C) on the solubility of milk protein concentrate (MPC) powders were tested. The solubility, measured at 20°C, of fresh MPC powders made with no HP treatment was 66%. It decreased by 10% when stored for 6 weeks at ambient temperature (∼20°C) and continued to decrease to less than 50% of its initial solubility after 12 months of storage. Of the combinations of pressure and heat used, a pressure of 200 MPa at 40°C applied to the concentrate before spray drying was found to be the most beneficial for improved solubility of MPC powders. This combination of pressure/heat improved the initial cold water solubility to 85%. The solubility was maintained at this level after 6 weeks storage at ambient temperature and 85% of the initial solubility was preserved after 12 months. The improved solubility of MPC powders on manufacture and on storage are attributed to an altered surface composition arising from an increased concentration of non-micellar casein in the milk due to HP treatment prior to drying. The improved solubility of high protein powders (95% protein) made from blends of sodium caseinate and whey protein isolate compared with MPC powders (∼85% protein) made from ultrafiltered/diafiltered milk confirmed the detrimental role of micellar casein on solubility. The results suggest that increasing the non-micellar casein content by HP treatment of milk or use of blends of sodium caseinate and whey proteins are strategies that may be used to obtain high protein milk powders with enhanced solubility.

Keywords

High pressureMPCmilk protein concentratesolubility
Type
Research Article
Information
Journal of Dairy Research , Volume 79 , Issue 1 , February 2012 , pp. 76 - 83
Copyright
Copyright © Proprietors of Journal of Dairy Research 2011

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