Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route

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Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route. / Daffner, Kilian; Ong, Lydia; Hanssen, Eric; Gras, Sally; Mills, Tom.

In: Food Hydrocolloids, Vol. 118, 106642, 09.2021.

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@article{49e1e97d42c146deaa9a3049d0f128e0,
title = "Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route",
abstract = "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-fat suspensions appeared similar by transmission electron cryogenic microscopy and the zeta-potential of all particles was unchanged by the heating pH, with a similar charge to the solution (~−20 mV) occurring after acidification (pH 4.8/5.0) at low temperatures (2 °C). A low heating pH (6.55) resulted in increased sol−gel transition temperatures (G՛ = 1 Pa) and a decreased rate of aggregation for protein−fat suspensions. A higher heating pH (6.9 and 7.1) caused an increased rate of aggregation (aggregation rate ≥ 250 Pa/10 K), resulting in materials more promising for application in extrusion-based printing. 3D-printing of formulations into small rectangles, inclusive of a sol−gel transition in a heated nozzle, was conducted to relate the aggregation rate towards printability.",
keywords = "Acidified milk gels, Food printing, Heat-induced gelation, Physical properties, Protein−fat suspension",
author = "Kilian Daffner and Lydia Ong and Eric Hanssen and Sally Gras and Tom Mills",
note = "Funding Information: 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.",
year = "2021",
month = sep,
doi = "10.1016/j.foodhyd.2021.106642",
language = "English",
volume = "118",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route

AU - Daffner, Kilian

AU - Ong, Lydia

AU - Hanssen, Eric

AU - Gras, Sally

AU - Mills, Tom

N1 - Funding Information: 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.

PY - 2021/9

Y1 - 2021/9

N2 - 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-fat suspensions appeared similar by transmission electron cryogenic microscopy and the zeta-potential of all particles was unchanged by the heating pH, with a similar charge to the solution (~−20 mV) occurring after acidification (pH 4.8/5.0) at low temperatures (2 °C). A low heating pH (6.55) resulted in increased sol−gel transition temperatures (G՛ = 1 Pa) and a decreased rate of aggregation for protein−fat suspensions. A higher heating pH (6.9 and 7.1) caused an increased rate of aggregation (aggregation rate ≥ 250 Pa/10 K), resulting in materials more promising for application in extrusion-based printing. 3D-printing of formulations into small rectangles, inclusive of a sol−gel transition in a heated nozzle, was conducted to relate the aggregation rate towards printability.

AB - 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-fat suspensions appeared similar by transmission electron cryogenic microscopy and the zeta-potential of all particles was unchanged by the heating pH, with a similar charge to the solution (~−20 mV) occurring after acidification (pH 4.8/5.0) at low temperatures (2 °C). A low heating pH (6.55) resulted in increased sol−gel transition temperatures (G՛ = 1 Pa) and a decreased rate of aggregation for protein−fat suspensions. A higher heating pH (6.9 and 7.1) caused an increased rate of aggregation (aggregation rate ≥ 250 Pa/10 K), resulting in materials more promising for application in extrusion-based printing. 3D-printing of formulations into small rectangles, inclusive of a sol−gel transition in a heated nozzle, was conducted to relate the aggregation rate towards printability.

KW - Acidified milk gels

KW - Food printing

KW - Heat-induced gelation

KW - Physical properties

KW - Protein−fat suspension

UR - http://www.scopus.com/inward/record.url?scp=85101972358&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2021.106642

DO - 10.1016/j.foodhyd.2021.106642

M3 - Article

VL - 118

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 106642

ER -