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Effect of starches on the heat stability of milk
Author(s) -
TZIBOULA ATHINA,
MUIR D. DONALD
Publication year - 1993
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1993.tb01247.x
Subject(s) - amylopectin , amylose , starch , food science , chemistry , heat stability , skimmed milk , hydrolysis , modified starch , polysaccharide , acid hydrolysis , chromatography , materials science , biochemistry , composite material
Summary Starches from different botanical sources have been added (0.5–1.5% w/w) to skim milk and pregelatinized by heating at 70°C for 30 min. the heat coagulation time (HCT) of the milk‐starch mixtures was then evaluated at 140°C. the addition of native starches to milk had a destabilizing effect. Increasing the concentration of added starch caused a decrease in HCT's. the reduction in the heat stability of milk proteins was not related to the amylose/amylopectin composition or to the granular structure of the starches. Modification of the molecular properties of the starch components by acid hydrolysis or cross‐linking resulted in an enhancement of the heat stability of the mixtures.