Developing an optical backscatter method for determining casein micelle particle size in heated milk
Taterka, Heather (Universitat Autònoma de Barcelona. Centre d'Innovació, Recerca i Transferència en Tecnologies dels Aliments (CIRTTA))
Zamora, Anna (Universitat Autònoma de Barcelona. Centre d'Innovació, Recerca i Transferència en Tecnologies dels Aliments (CIRTTA))
Castillo Zambudio, Manuel (Universitat Autònoma de Barcelona. Centre d'Innovació, Recerca i Transferència en Tecnologies dels Aliments (CIRTTA))

Data:	2022
Resum:	A plethora of different factors, such as heat treatment, pH, soluble calcium and phosphate concentrations, colloidal calcium phosphate, ionic strength, redox potential, etc. , affect functionally of critical milk components such as casein micelles, fat globules and whey proteins. These physicochemical changes induce fat- or protein-protein interactions that would be associated to changes in particle size that might be revealed using light backscatter measurements. We hypothesized that inline, simple, low-cost light backscatter measurements might have the potential to provide functionally related information, representing an interesting opportunity for process control. Casein micelle particle size and near infrared light backscatter spectra were measured in milks heat treated at 80 and 90 °C and pH 6. 3, 6. 7 and 7. 1 in order to obtain prediction models for estimating changes in casein micelle particle size during milk heat treatment. Light intensity was measured over a spectral range of 200-1100 nm using a simple optical backscatter sensor and was implemented into models for particle size predictions as a function of heat treatment temperature and pH. Models which included an exponential factor containing a ratio of two specific wavebands were found to improve R when compared to single wavelength models. The best model exhibited an R of 0. 993 and SEP of 2. 36 nm. The developed prediction models show promise for in-line monitoring of whey protein denaturation and casein micelle particle size.
Ajuts:	European Commission 268281 European Commission PEOPLE-2010-RG
Nota:	Altres ajuts: acords transformatius de la UAB
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Matèria:	Casein micelle size ; Whey protein denaturation ; Process monitoring ; Optical sensor ; Near infrared spectroscopy ; Milk ; In-line
Publicat a:	Food Research International, Vol. 161 (november 2022) , p. 111745, ISSN 1873-7145

DOI: 10.1016/j.foodres.2022.111745
PMID: 36192923

10 p, 1.2 MB

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