Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing

Mediwaththe, Anushka; Huppertz, Thom; Chandrapala, Jayani; Vasiljevic, Todor

doi:10.3390/foods12244404

Open AccessFeature PaperArticle

Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing

¹

Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities, College of Sports, Health and Engineering, Victoria University, Werribee Campus, Werribee, VIC 3030, Australia

²

FrieslandCampina, 3818 LE Amersfoort, The Netherlands

³

Food Quality and Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands

⁴

School of Science, RMIT University, Bundoora, VIC 3083, Australia

^*

Author to whom correspondence should be addressed.

Foods 2023, 12(24), 4404; https://doi.org/10.3390/foods12244404

Submission received: 14 November 2023 / Revised: 1 December 2023 / Accepted: 6 December 2023 / Published: 7 December 2023

(This article belongs to the Section Dairy)

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Abstract

Milk protein dispersions containing added cocoa powder (1.5% (w/w)) and sucrose (7% (w/w)) and varying levels of κ-carrageenan (0.01, 0.03, or 0.05% w/w) were subjected to combined heat treatment (90 °C/5 min or 121 °C/2.6 min) and shear (100 or 1000 s⁻¹) to investigate the heat stability of milk proteins. The application of shear led to a notable reduction in non-sedimentable proteins, resulting in an increase in the average particle size and apparent viscosity of the dispersions, particularly at high concentrations of k-carrageenan and elevated temperatures. This indicates that shear forces induced prominent protein aggregation, especially at higher κ-carrageenan concentrations. This aggregation was primarily attributed to the destabilisation of micelles and presence of loosely bound caseins within the κ-carrageenan network, which exhibited increased susceptibility to aggregation as collision frequencies increased due to shear.

Keywords: milk protein concentrate; heat stability; shear; κ-carrageenan; chocolate flavour

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MDPI and ACS Style

Mediwaththe, A.; Huppertz, T.; Chandrapala, J.; Vasiljevic, T. Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing. Foods 2023, 12, 4404. https://doi.org/10.3390/foods12244404

AMA Style

Mediwaththe A, Huppertz T, Chandrapala J, Vasiljevic T. Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing. Foods. 2023; 12(24):4404. https://doi.org/10.3390/foods12244404

Chicago/Turabian Style

Mediwaththe, Anushka, Thom Huppertz, Jayani Chandrapala, and Todor Vasiljevic. 2023. "Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing" Foods 12, no. 24: 4404. https://doi.org/10.3390/foods12244404

APA Style

Mediwaththe, A., Huppertz, T., Chandrapala, J., & Vasiljevic, T. (2023). Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing. Foods, 12(24), 4404. https://doi.org/10.3390/foods12244404

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing

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