Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates

Area of Science:

• Food Science and Technology
• Protein Chemistry
• Dairy Science

Background:

• Milk protein concentrates (MPC) and micellar casein concentrates (MCC) are vital in food formulation.
• Understanding high-pressure processing (HPP) effects on these proteins is crucial for developing new food products.

Purpose of the Study:

• To investigate the structural and physicochemical changes in MPC and MCC induced by HPP.
• To explore the potential of HPP for creating novel milk protein-based food textures.

Main Methods:

• High-pressure processing (150-450 MPa) of 2.5% and 10% (wt/vol) protein solutions.
• Analysis using dynamic light scattering, rheology, FTIR spectroscopy, SEM, proteomics, and mineral analysis.

Main Results:

• HPP induced casein micelle structural changes and serum protein denaturation.
• Soluble calcium-binding caseins increased; soluble calcium and phosphorus levels varied with pressure.
• 450 MPa treatment formed weak physical gels with casein substructures (15-20 nm).

Conclusions:

• HPP destabilizes casein micelles and denatures serum proteins, with effects dependent on pressure and protein concentration.
• HPP offers a method to create unique textures in milk protein systems, potentially enhancing nutritional quality.