Enhancing Milk Preservation with Esterified Legume Proteins

Area of Science:

• Food Science
• Dairy Technology
• Protein Chemistry

Background:

• Milk preservation is crucial for public health and reducing spoilage.
• Legume proteins are a potential source of functional ingredients for food applications.
• Methylation can modify protein properties, potentially enhancing their functional benefits.

Purpose of the Study:

• To investigate the effect of methylated legume proteins on the preservation quality of raw and pasteurized milk.
• To evaluate the efficacy of soybean, broad bean, and chickpea proteins in extending milk shelf life.
• To determine the optimal concentration and application method for these modified proteins.

Main Methods:

• Soybean, broad bean, and chickpea proteins were methylated.
• Methylated and native proteins were added to raw and pasteurized milk at 0.1% and 1% concentrations.
• Milk samples were stored at 4°C for 7-14 days.
• Total bacterial count (TBC) and titratable acidity were measured.

Main Results:

• Supplementation of raw milk with esterified legume proteins improved preservation for up to 5 days.
• In pasteurized milk, 0.1% esterified legume proteins significantly reduced TBC by 3.33 and 1.80 log after 7 and 14 days, respectively.
• Esterified legume proteins maintained the initial bacterial load in pasteurized milk after 14 days of cold storage.

Conclusions:

• Methylated legume proteins, particularly at 0.1% concentration, are effective in enhancing the keeping quality of pasteurized milk.
• These modified proteins show potential as natural preservatives in the dairy industry.
• Further research could explore the specific mechanisms of action and sensory properties.