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Development of a novel milk protein concentrate containing whey proteins as fibrils.

G. Rathod


Development of a novel milk protein concentrate containing whey proteins as fibrils.
G. Rathod*, J. Amamcharla. Kansas State University Manhattan, KS.

Milk protein concentrate (MPC) is used to provide nutritional benefits, enhanced viscosity, and water holding in various food products. Altering the protein configuration and protein-protein interactions in MPC can provide a novel functionality in terms of gelling and viscosity. Hence, an attempt was made to modify MPC by converting whey proteins as fibrils. Whey protein fibrils are known to increase viscosity and water holding capacity compared with the native protein. The objective of this work was to evaluate the functionality of modified MPC by converting whey proteins as fibrils. For this purpose, a commercial native whey protein (nWP) and micellar casein concentrate (MCC) were procured from commercial sources. The nWP was dissolved in distilled water to make a 2% (wt/wt) solution and divided into 2 equal parts. The pH of the first part was adjusted to 2 and heated to 80�C for 20 h. Once the fibrillation was complete, the pH of the solution was adjusted to 6.7 and served as modified. The second part was served as control. Subsequently, the control and treated solutions were mixed with MCC to provide a final casein to whey protein ratio of 80:20 to resemble MPC with 10% protein. The control and modified MPC were analyzed in terms of viscosity, thioflavin T (Th T) value, particle size, and morphology. All the experiments were carried out in duplicate. Transmission electron microscopy images confirmed the presence of whey protein fibrils in the modified whey protein solution. However, the number of fibrils were visibly low after pH adjustment and MCC addition. The apparent viscosity at low shear rates was significantly (P < 0.05) higher for modified MPC compared with control MPC. Both the samples showed a shear thinning behavior with flow behavior index less than one. The consistency coefficient for control and modified MPC solution was found to be 0.0015 � 0.0005 and 11.8696 � 0.1368 Pa.Sn, respectively. The Th T fluorescence value of modified MPC (792 � 185 AU) was higher than the control sample (632 � 186AU). Overall, modified MPC containing whey proteins as fibrils showed promising differences when compared with the regular MPC.

Keywords: modified milk protein concentrate, viscosity.

Biography: Gunvantsinh Rathod is a Graduate Research Assistant and Ph D scholar in Food Science at Kansas State University. He pursued his M. Tech in Dairy Technology from National Dairy Research Institute, Karnal, India and B. Tech in Dairy Technology from SMC College of Dairy Science, AAU, Anand. He is also serving as scientist as National Dairy Research Institute, Karnal