Study of Thermal Behaviour of Milk Protein Products Using a Chemometric Approach
Rodrigo Stephani *
Department of Research, Development and Innovation, Gemacom Tech, Bruno Simili 380,Juiz de Fora, Brazil
Mariana Ramos de Almeida
Department of Chemistry,Unicamp, Campus Universitário 13083-970, Campinas, Brazil
Marcone Augusto L. de Oliveira
Department of Chemistry, Federal University of Juiz de Fora, Campus Universitário 36036-330,Juiz de Fora, MG, Brazil.
Luiz Fernando Cappa de Oliveira
Department of Chemistry, Federal University of Juiz de Fora, Campus Universitário 36036-330,Juiz de Fora, MG, Brazil
Ítalo Tuler Perrone
Department of Food and Technology, Federal University of Viçosa, Campus Universitário 36570-000, Viçosa, Brazil
Paulo Henrique Fonseca da Silva
Department of Nutrition, Federal Universityof Juiz de Fora, Campus Universitário 36036-330,Juiz de Fora, MG, Brazil
*Author to whom correspondence should be addressed.
Abstract
This study deals with the evaluation of the behavior of viscosity evolution of the Milk Protein Products (MPPs) solutions in different concentrations used in different conditions of thermal processing by means of Rapid Visco Analyzer (RVA). Skimmed milk powder (SMP), whey protein concentrate (WPC), milk protein concentrate (MPC), whey powder (WP) and demineralized whey powder (DWP) were analyzed; the evaluated solid-liquid ratio solutions were 0.1 g∙g-1 to 0.45 g∙g-1 of dry solids in water (DSW) for the MPC, 0.1 g∙g-1 to 0.4 g∙g-1 of DSW for the WPC and 0.5 g∙g-1 to 0.8 g∙g-1 of DSW for SMP, WP and DWP. Brazilian industrial heat treatment set ups were used, with temperatures ranging from 65°C to 95°C and retention time from 5 to 30 minutes. The results were interpreted according to the viscosities during heating and cooling, being possible to optimize the MPPs different parameters conditions with the interpretations of the viscographic profiles based on the thermal behavior of proteins, especially for the SMP, MPC and WPC. The data showed similarity in viscographic characteristics of the solutions when evaluated at 65°C for 30 minutes, at 85°C for 15 minutes and 95°C for 5 minutes, for the MPC and WPC at 95°C for 5 minutes, all of them for different concentrations of proteins in water.
Keywords: Milk protein, functionality, viscosity