Effect of emulsifying salts modification on the functionality of milk protein concentrate

The research presented the effect of emulsifying salts on the composition,particle size(D50),solubility,surface hydrophobicity( H₀), and molecular weight of MPC85. The results showed that SCS monomer or mixtured with SPP could change the particle size and solubility of MPC85 significantly( p < 0. 05) and also shorten the time to reach the stable particle and solubility. The addition of SCS decreased the particle size of MPC85 from 31.37 μm to 20.67 μm. In the rehydration process,MPC85 fortified with SCS came to a stable particle size within only 360 min. And as a function of SCS increased,not only the particle size of SCS-SPS fortified MPC85 decreased significantly( p < 0. 05), also the solubility of MPC85 increased from 77. 42 % to81.43%. At the same time,the time to reach to stable solubility was shortened. Emulsifying salts(ES) could change the structure of protein,then exposing more of the hydrophobic grouping,which improved H₀ of MPC85. The molecular weight of protein >60 ku was decreased with the binary ES. Several lower protein presented between κ-CN and β-LG in MPC85 with SPP and SPS.