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Title of Journal: Food Bioprocess Technol

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Abbravation: Food and Bioprocess Technology

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Springer US

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DOI

10.1016/0304-8853(76)90033-0

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1935-5149

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Combined Superfine Grinding and HeatShearing Trea

Authors: Chanchan Sun Rui Liu Tao Wu Bin Liang Chunyue Shi Xu Cong Teng Hou Min Zhang
Publish Date: 2015/10/27
Volume: 9, Issue: 2, Pages: 378-386
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Abstract

Microparticulated proteins MPPs considerably improve the texture taste and nutritional value of lowfat dairy products A combination of superfine grinding and heatshearing treatment was utilized in order to improve the processing adaptability and stability of microparticulated whey protein MWP Comparing the mean particle sizes of WPC and MWP with the superfine milled whey protein concentrate sWPC and its microparticulated whey protein sMWP the sWPC and sMWP were significantly decreased from 4924 and 1309 μm to 817 and 573 μm respectively P  005 Both sWPC and sMWP exhibited higher waterholding capacity 19 and 369 g/g respectively emulsion activity index 14638 and 1286 m2/g respectively emulsion stability index 2904 and 631 respectively and viscoelasticity than WPC and MWP The dispersion stability of sWPC sMWP and its cream mimetic were also enhanced after superfine grinding treatment The sMWP dispersion exhibited more stable liquid behaviour characteristics and maintained the creamy mouth feel better than MWP indicating the higher dispersion stability of sMWPbased cream mimetic Therefore the combined superfine grinding and heatshearing treatment is a promising technique for the production of microparticulated proteinsThe authors acknowledge the financial support from the National High Technology Research and Development Program of China 863 Program Grant no 2013AA102204 the Ministry of Education of the People’s Republic of China Project Grant no IRT1166 and the PhD Training Foundation of Tianjin University of Science and Technology Project no 201502

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