Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein-whey protein suspensions via the pH-temperature-route
Kilian Daffner, Lydia Ong, Eric Hanssen, Sally Gras, Tom Mills
FOOD HYDROCOLLOIDS | ELSEVIER SCI LTD | Published : 2021
This study presents the design and characterisation of casein−whey protein suspensions (8.0/10.0% (w/w) casein and 2.0/2.5% (w/w) whey protein) mixed with dairy fat (1.0, 2.5 and 5.0% (w/w) total fat) processed via the pH−temperature-route in preparation for 3D-printing. Mechanical treatment was applied to significantly decrease the particle size of the milk fat globules and increase surface area, creating small fat globules (<1 μm) covered with proteins, which could act as pseudo protein particles during gelation. Different proteins covered the fat globule surface after mechanical treatment, as a result of differences in the pH adjusted just prior to heating (6.55, 6.9 or 7.1). The protein-..View full abstract
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Awarded by Engineering and Physical Sciences Research Council
Awarded by Australian Research Council's Industrial Transformation Research Program (ITRP) funding scheme
This work was supported by the Engineering and Physical Sciences Research Council [grant number EP/N024818/1]. This research was supported under Australian Research Council's Industrial Transformation Research Program (ITRP) funding scheme (project number IH120100005). The ARC Dairy Innovation Hub is a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd. The authors would like to thank Ian Norton as well as Eddie Pelan for fruitful discussions and Adabelle Ong for help with the SDS-PAGE. The authors would like to thank The Bio21 Molecular Science & Biotechnology Institute at The University of Melbourne for access to equipment. Cryo EM was carried out at the Bio 21 Advanced Microscopy Facility, at The University of Melbourne. We acknowledge Unternehmensgruppe Theo Mueller for gifting the powders.