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Erschienen in:
The State of Water and Its Impact on Pharmaceutical Systems: Lipid-Based Drug Delivery Systems and Amorphous Solids Kapitel lesen Erstes Kapitel lesen

2015 | OriginalPaper | Buchkapitel

Effects of Protein Conformational Modifications, Enthalpy Relaxation, and Interaction with Water on the Solubility of Milk Protein Concentrate Powder

verfasst von : E. Haque, B. R. Bhandari

Erschienen in: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Verlag: Springer New York

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Abstract

Milk protein concentrate (MPC) powder is produced from skim milk by ultrafiltration/diafiltration followed by spray drying. It contains varying amounts of protein up to 85 % (w/w). The use of MPC as a food ingredient is increasing worldwide due to its favorable functional properties and high nutritional value. However, MPC gradually loses solubility upon storage. Generally it is believed that the loss of solubility is linked with conformational modification of protein molecules during processing and storage. Besides, other factors like enthalpy relaxation of amorphous MPC powder during storage and interaction with water may have detrimental effects on the solubility of MPC upon ageing. This review highlights some underlying molecular mechanisms of protein denaturation that induce solubility loss in MPC powder.

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Vorheriges Kapitel Influence of Alcohols and Polyols on the Behavior of Aqueous Solutions of β-Lactoglobulin at pH 5.5
Nächstes Kapitel Active Edible Films Based on Modified Corn Starch for Food Applications
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Metadaten
Titel
Effects of Protein Conformational Modifications, Enthalpy Relaxation, and Interaction with Water on the Solubility of Milk Protein Concentrate Powder
verfasst von
E. Haque
B. R. Bhandari
Copyright-Jahr
2015
Verlag
Springer New York
Buch
Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Print ISBN: 978-1-4939-2577-3

Electronic ISBN: 978-1-4939-2578-0

Copyright-Jahr: 2015

DOI
https://doi.org/10.1007/978-1-4939-2578-0_38

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