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

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Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Part of the book series: Food Engineering Series ((FSES))

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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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Abbreviations

a w :

Water activity

CP:

Cross polarization

CPMAS:

Cross polarization magic angle spinning

CSA:

Chemical shift anisotropy

DP:

Direct polarization

MAS:

Magic angle spinning

MPC:

Milk protein concentrate

NMR:

Nuclear magnetic resonance

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Acknowledgement

This research was supported by Dairy Innovation Australia Limited and the Australian Research Council (ARC) through ARC Linkage Grant No LP0669191 and ARC Linkage Infrastructure Grants No LE0775684 and LE0668517.

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Authors and Affiliations

  1. School of Applied Sciences, RMIT University, City Campus, 459-469 Swanston St. Building 39, Level 4, Room 8, Melbourne, VIC, 3000, Australia

    E. Haque

  2. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia

    B. R. Bhandari

Authors
  1. E. Haque
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  2. B. R. Bhandari
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Corresponding author

Correspondence to E. Haque .

Editor information

Editors and Affiliations

  1. Escuela Nacional de Ciencias Bilógicas, Instituto Politécnico Nacional, México, Distrito Federal, Mexico

    Gustavo F. Gutiérrez-López

  2. Escuela Nacional de Ciencias Bilógicas, Instituto Politécnico Nacional, México, Distrito Federal, Mexico

    Liliana Alamilla-Beltrán

  3. Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires-CONICET, Buenos Aires, Argentina

    María del Pilar Buera

  4. Departamento de Biotecnologia e Ingenieria, Tecnológico de Monterrey, Monterrey, Nuevo León, Mexico

    Jorge Welti-Chanes

  5. Escuela Nacional de Ciencias Bilógicas, Instituto Politécnico Nacional, México, Distrito Federal, Mexico

    Efrén Parada-Arias

  6. Food Engineering, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

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Haque, E., Bhandari, B.R. (2015). Effects of Protein Conformational Modifications, Enthalpy Relaxation, and Interaction with Water on the Solubility of Milk Protein Concentrate Powder. In: Gutiérrez-López, G., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E., Barbosa-Cánovas, G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2578-0_38

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