Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages.
This study investigated the impact of glucose polymer chain length on heat and physical stability of milk protein isolate (MPI)-carbohydrate nutritional beverages containing 8.5% w/w total protein and 5% w/w carbohydrate. The maltodextrin and corn syrup solids glucose polymers used had dextrose equivalent (DE) values of 17 or 38, respectively. Increasing DE value of the glucose polymers resulted in a greater increase in brown colour development, ionic calcium, protein particle size, apparent viscosity and pseudoplastic rheological behaviour, and greater reduction in pH, hydration and heat stability on sterilisation at 120°C. Incorporation of glucose polymers with MPI retarded sedimentation of protein during accelerated physical stability testing, with maltodextrin DE17 causing a greater reduction in sedimentation velocity and compressibility of sediment formed than corn syrup solids DE38. The results demonstrate that chain length of the glucose polymer used strongly impacts heat and physical stability of MPI-carbohydrate nutritional beverages.
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Biye
B
Chen
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. Electronic address: sa.omahony@ucc.ie.
James A
JA
O'Mahony
D001628:Beverages / Q000032:analysis*; D055598:Chemical Phenomena; D004040:Dietary Carbohydrates / Q000032:analysis*; D005936:Glucans / Q000737:chemistry*; D005947:Glucose / Q000032:analysis; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008894:Milk Proteins / Q000737:chemistry*; D010316:Particle Size; D011134:Polysaccharides; D012212:Rheology; D014783:Viscosity
D004040:Dietary Carbohydrates; D005936:Glucans; D008894:Milk Proteins; D011134:Polysaccharides; C008315:maltodextrin; D005947:Glucose
Glucose polymer; Heat stability; Protein beverage; Sedimentation; Viscosity