Non milk protein powder
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Non-Milk Protein Powder: Detection, Adulteration, and Applications
Detection of Non-Milk Proteins in Dairy Products
The detection of non-milk proteins in dairy products is crucial due to the potential for economic adulteration. A study utilized an optical biosensor (BIACORE 3000) to develop a biosensor immunoassay (BIA) for identifying soy, pea, and soluble wheat proteins in milk powders. This method employed affinity-purified polyclonal antibodies immobilized on a biosensor chip, allowing for the detection of plant proteins at levels below 0.1% of the total milk protein content. This broad screening assay is effective for identifying various non-milk proteins in dairy products.
Adulteration and Authentication of Protein Powders
Adulteration of protein powders, including milk powder, poses significant health risks. Various detection methods have been developed to identify non-protein component adulteration (e.g., melamine) and heterologous protein adulteration (e.g., soybean protein). These methods include protein precipitation using trichloroacetic acid or tannic acid and molecular mass cut-off filtration. These techniques are effective in detecting nitrogenous contaminants, with non-protein nitrogen (NPN) concentrations of ≥0.34% in milk powders indicating potential adulteration .
Non-Milk Proteins in Food Products
Non-milk proteins are also used as fat substitutes in food products. For instance, in the development of low-fat Kung-wans (emulsified meatballs), various non-meat proteins such as whey protein concentrate, soybean products, sodium caseinate, egg white powder, and gelatin were tested. Products made with skimmed milk powder were found to have superior sensory acceptance in terms of color, appearance, odor, taste, and texture compared to other non-meat protein substitutes.
Impact of Protein Adjustment in Non-Fat Milk Powders
Adjusting the protein levels in non-fat milk powders using milk by-products like cheese whey, skim milk permeate, and whey protein concentrates can alter the levels of individual proteins, lactose, and minerals. These adjustments can affect the flavor, functional characteristics, and storage stability of the powders. The impact of these adjustments on recombined products' initial properties and storage stability has been studied, highlighting the importance of careful formulation in maintaining product quality.
Composition and Properties of Milk Protein Concentrate Powders
The composition and manufacturing approach significantly influence the physical and rehydration properties of milk protein concentrate (MPC) powders. Studies have shown that as the protein content of MPC powders decreases, their wettability and rehydration properties improve. This is due to reduced hydrophobic interactions between casein proteins and a lower concentration of lactose. These findings provide insights into optimizing the composition of MPC powders for better functional properties.
Fortification of Milk Protein Content
Fortifying skim milk with different dairy protein powders, such as skim milk powder, native phosphocasein, and sodium caseinate, affects its compositional and functional properties. Fortification with sodium caseinate and calcium-reduced phosphocasein, for example, results in higher proportions of non-sedimentable casein and calcium, affecting the milk's rennet gelation, heat stability, and ethanol stability characteristics. The degree of mineralization of the protein powder used in fortification plays a crucial role in these changes.
Conclusion
The detection, adulteration, and application of non-milk protein powders in dairy and food products are critical areas of research. Advanced detection methods ensure the integrity of dairy products, while the use of non-milk proteins in food formulations offers potential benefits in terms of sensory and functional properties. Understanding the impact of protein adjustments and fortification on product quality is essential for developing high-quality, stable food products.
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