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Developing Methods for Measuring the...

Bryson Jackson, Makenzie Elizabeth.

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Developing Methods for Measuring the Physical Stability of Protein Ingredients Alone or in Beverages.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Developing Methods for Measuring the Physical Stability of Protein Ingredients Alone or in Beverages./
作者:	Bryson Jackson, Makenzie Elizabeth.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2019,
面頁冊數:	115 p.
附註:	Source: Masters Abstracts International, Volume: 80-10.
Contained By:	Masters Abstracts International80-10.
標題:	Food Science. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=13872437

Developing Methods for Measuring the Physical Stability of Protein Ingredients Alone or in Beverages.
Bryson Jackson, Makenzie Elizabeth.

Developing Methods for Measuring the Physical Stability of Protein Ingredients Alone or in Beverages. - Ann Arbor : ProQuest Dissertations & Theses, 2019 - 115 p.

Source: Masters Abstracts International, Volume: 80-10.

Thesis (M.S.)--North Carolina State University, 2019.

This item must not be sold to any third party vendors.

Protein beverages are a rapidly growing segment in the area of functional foods. It has been shown that consumers desire . 20 grams of protein per serving, with a preference for whey proteins. However, an issue presents itself as protein beverages are colloidal systems and the thermal process denatures proteins and can cause unwanted phase separation, gelation, or large aggregates. The physical destabilization process over time is not well understood, thus the purpose of this study is to investigate the meso- scale for physical stability of high-protein beverages by analysis of protein particles immediately post processing for thermal stability and over the course of eight weeks for understanding of shelf stability. This study was split into two phases. In phase one, high-protein beverages (6.3% and 10.5% (wt/wt) protein) either classified as high-casein or high-whey protein were ultra-high temperature processed (141‹C for 2.5 seconds) and analyzed for eight weeks under storage at 4‹C using particle size analysis by laser diffraction, soluble protein fractionation, and size exclusion chromatography methods. Particle size analysis and mass balance of soluble protein showed that casein-enriched beverages were more thermally stable. Size exclusion chromatography showed that over the eight weeks, the casein-enriched beverages also had less aggregation over time, indicating a higher level of stability. In the second phase, high-protein solutions (6% and 11% (wt/wt) protein) containing either milk protein concentrate or a blend of equal parts milk protein concentrate and whey protein isolate were retort processed (121‹C for 20 minutes) and stored at 25‹C. This study did not include soluble protein fractionation but repeated the measurements of particle size analysis by laser diffraction, size exclusion chromatography, and included using a z-dimension turbidimetric scanner that allowed for analysis of settling behavior. Particle size analysis showed some differences in thermal stability, with milk protein concentrate alone being more thermally stable, but no temporal results were seen. Size-exclusion chromatography demonstrated that secondary aggregation was occurring in all samples, and that the blend of whey protein and milk protein aggregated more rapidly. Settling behavior showed two patterns of destabilization, an increase in particle size overall and settling of particles over time. The most stable protein solution was milk protein concentrate at 6% (wt/wt) protein, at 11% (wt/wt) protein, the solution was too viscous to measure. The blend of milk protein concentrate and whey protein isolate was also more stable at 6% (wt/wt) protein, at 11% (wt/wt) protein, a greater settling pattern was recorded, and a greater extent of secondary aggregation was also recorded. Both experiments highlight that the physical stability of dairy proteins in beverages or alone in solution can be measured on the particle size length scale and that differentiation could be made between combinations of proteins. These experiments show the importance of using multiple measurements on physical stability through settling patterns, thermal stability, and secondary aggregation. The goal of this thesis was met to develop and evaluate a method that could be used to gain more insight into physical destabilizations of protein beverages.Subjects--Topical Terms:

890841
Food Science.

Developing Methods for Measuring the Physical Stability of Protein Ingredients Alone or in Beverages.
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