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Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation

Dairy science & technology, 2017-02, Vol.96 (6), p.845-859 [Peer Reviewed Journal]

INRA and Springer-Verlag France 2016 ;Copyright Springer Science & Business Media 2017 ;Distributed under a Creative Commons Attribution 4.0 International License ;ISSN: 1958-5586 ;EISSN: 1958-5594 ;DOI: 10.1007/s13594-016-0306-1

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  • Title:
    Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation
  • Author: Buggy, Aoife K. ; McManus, Jennifer J. ; Brodkorb, André ; Carthy, Noel Mc ; Fenelon, Mark A.
  • Subjects: Agriculture ; Baby foods ; Casein ; Chemistry ; Chemistry and Materials Science ; Emulsions ; Food Science ; Formulations ; Heat treatment ; Homogenization ; Infant formulas ; Lactalbumin ; Lactoglobulin ; Life Sciences ; Microbiology ; Milk ; Original Paper ; Particle size ; Particle size distribution ; Proteins ; Size distribution ; Size exclusion chromatography ; Stability ; Thermal denaturation ; Viscosity ; Whey ; Whey protein
  • Is Part Of: Dairy science & technology, 2017-02, Vol.96 (6), p.845-859
  • Description: Protein type and/or heat treatment pre- or post-homogenisation can affect the physical stability of infant formulations during manufacture. Previous research has described the use of α-lactalbumin addition in infant formulae, but has not demonstrated the effect of heating pre- or post-emulsion formulation during processing. The objective of this study was to evaluate the effect of both of these parameters. Three batches of model 1st-stage infant formula containing differing whey protein ratios (60:40 whey: casein with α-lactalbumin content 12, 30 or 48% of total protein) were prepared. Each batch was split; one half receiving heat treatment pre-homogenisation and the second half homogenised and then heat treated. Emulsion stability was determined by size exclusion chromatography, SDS-PAGE, particle size and viscosity measurements. There was a significant ( P <  0.05) reduction in the formation of large soluble aggregates upon increasing α-lac concentration in emulsions heat treated either before or after homogenisation. Heat treatment of formulations post-homogenisation resulted in a higher ( P <  0.05) D.v09 within the particle size distribution; increasing α-lactalbumin concentration to 30 or 48% significantly ( P <  0.05) reduced the D.v09 within the particle size distribution in these emulsions. The viscosity of concentrates (55 % total solids) containing the 12% α-lactalbumin, heat treated post-homogenisation, was significantly greater ( P <  0.05) than the equivalent emulsion heat treated pre-homogenisation; increasing the α-lactalbumin concentration to 30 or 48% significantly ( P <  0.05) reduced viscosity. When the α-lactalbumin content was increased to 48% as a percentage of the total protein, heating before or after emulsion formation had no effect on concentrate viscosity. The findings demonstrate the importance of thermal denaturation/aggregation of whey proteins (and in particular, the ratio of α-lactalbumin to β-lactoglobulin) prior to homogenisation of infant formula emulsions.
  • Publisher: Paris: Springer Paris
  • Language: English
  • Identifier: ISSN: 1958-5586
    EISSN: 1958-5594
    DOI: 10.1007/s13594-016-0306-1
  • Source: Hyper Article en Ligne (HAL) (Open Access)
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