A comparison of the buttermilk solids functional properties to nonfat dried milk, soy protein isolate, dried egg white, and egg yolk powders
2003
Wong, P.Y.Y. | Kitts, D.D.
Physicochemical (i.e., sulfhydryl group, protein, and total solubility) as well asfunctional properties (i.e., water-holding and fat-absorption capacity, foaming and emulsificationcapacity, and stability) of commercial buttermilk solids (BMS) were compared to nonfat driedmilk, soy protein isolate, and dried egg yolk and egg white powders on an equivalent proteinbasis. BMS showed limited functional properties in water-holding capacity (0.75 g water/gprotein) and fat-absorption capacity (1.2 g of oil/g of protein), and foaming capacity (0.5 ml offoam/ml of solution) and stability. However, emulsifying capacity and stability of BMS was notsignificantly different from other dried protein powders. Results indicated that 0.9 g of protein(approximately 0.45%, wt/vol, concentration) from BMS was needed to emulsify a maximum oilconcentration of 50% in water at temperatures up to 50 degrees C. Denaturation of protein,quantified by free sulfhydryl groups, was a critical factor affecting the functionality of BMS andall other protein powders tested. The milk fat globule membrane present in BMS did not enhanceeither emulsifying capacity or stability.
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