The micellar casein was prepared by membrane filtration with different concentrations of Fe2+ water detergent from defatted fresh bovine milk, and the micellar casein concentrate powder was dried by freeze-drying and spray-drying, and the changes in related properties such as sample structure, oil absorption, solubility, emulsification, turbidity, and thermal stability were analyzed. The findings revealed that different drying processes and Fe2+ addition had a significant impact on the secondary structure of casein micelles while having little effect on solubility. Under the spray-dry process, the addition of Fe2+ to micellar casein increased its thermal stability and turbidity, improved emulsification and emulsion stability, and enhanced oil absorption. The addition of Fe2+ increased the thermal stability and turbidity of micellar casein during the freeze-drying process, but its oil absorption capacity decreased and emulsification activity improved, with the addition of 0.1 mg/L Fe2+ providing the best emulsification activity. The outcomes of this study can be used to guide the development of micellar casein food products.
FENG Zizhen
,
YANG Jitao
,
ZHENG Jie
,
QIN Juanjuan
,
YANG Min
. Effect of Fe2+ addition in membrane filtration process and under different drying process conditions on structural and functional properties of bovine milk micelle casein[J]. Food and Fermentation Industries, 2024
, 50(1)
: 105
-111
.
DOI: 10.13995/j.cnki.11-1802/ts.034418
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