Milk Protein ppt

Milk Protein

1. COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO ENERGY Anand Agricultural University, Anand Presentation On MILK PROTEINS Course: Protein Technology ( FPT-513 ) Submitted to, Dr. Amee Ravani Submitted by, Arpit H Patel 1

2. 2 CONTENT

3. 3 INTRODUCTION

4. MILK COMOSITION Sources: Dr. J.N.de.Wit 4

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6. Milk protein contains all 9 essential amino acids, making milk protein suitable essential food for human . Milk protein consumption prevents chronic diseases like diabetes, muscle wasting, sarcopenia, atherosclerosis, hypertension , cardiovascular disease risk, osteoporosis etc. Recently there has been a trend of A2 milk consumption in the prevention of various diseases like heart diseases , diabetes and few others. 6 MILK PROTEINS

7. Total milk protein is categorized under two heads: 1) Caseins 2) Whey proteins Approximately cow milk protein is made of 82 part casein and 18 part whey protein. 7 MILK PROTEINS

8. Chemical constituent Casein Whey protein Biological value (BV) 80 100 Protein digestibility % (PD) 99 99 Protein efficiency ratio (PER) 2.5 3.2 Amino acid 1.00 1.14 Protein digestibility corrected amino acid source 1.00 1.00 8 Sources: Gangurde , et al. MILK PROTEIN QUALITY

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10. Casein is the principal protein found in cows milk from which it has been extracted commercially for most of the 20th century. It is responsible for the white, opaque appearance of milk. It is combined with calcium and phosphorus as clusters of casein molecules, called “micelles” . (sometimes referred to as calcium phospho-caseinate ) 10 CASEINS

11. 11 Casein protein component of milk is made up of different proteins. 1) α-casein 2) β-casein 3) κ-casein All casein proteins except κ-caseins are phosphoprotein , which has phosphate groups attached to some of the amino acid side chains (mainly serine and threonine ). CASEINS

12. α-caseins are the major casein proteins. Its containing 8-10 phosphate groups . It is poorly soluble in water. β- caseins contains about 5 phosphate residues , it is more hydrophobic than α-caseins and κ-casein. It is poorly soluble in water. κ-caseins are glycoproteins . They contain carbohydrate part which is negatively charged. Hydrophilic part. 12 CASEINS

13. 13 Skim milk Pasteurizationa Isoelectric precipitation Rennet clot Mineral acid (HCL) Ion exchange Lactic acid ( 0.5% starter, 14–16 h ) Heat CASEIN MANUFACTURING PROCESS

14. 14 Separation of casein curd Tempering Drying (52–57 C)(F.M.C= 8 %.) Dewatering (M.C= 55–60%) Washing Grinding (hammer, roller or pin mill) CONTINUE…

15. 15 Grading Bagging Blending Sources: Casein and Caseinate: Methods of Manufacture CONTINUE…

16. 16 16 ACID CASEIN CURD Dissolving ( 60-95oC) mixing wet milling Mixing concentration of 2.5 M spray drying WATER DILUTE ALKALI ( sodium alkali) HOT AIR COOL + MOISTURE SODIUM CASEINATE MANUFECTURING PROCESS

17. 17 bagging blending E469 FOODSUPPLEMENTS

18. Food category Casein product Use level Function Baked products Casein, caseinates 1-25% Nutrition, water binding Cheese products Rennet casein, acid casein, caseinates 2-25% Fat and water binding, texture, matrix formation Confectionery Caseinates (whole and hydrolyzed) 1-25% Texture Ice cream Sodium caseinate 1-5% Texture, stabilizer Infant foods Whole or hydrolyzed caseinate 1-25% Nutrition Meat products Sodium caseinate 3-20% Nutrition, fat emulsifier, water binding, texture Sports drinks Sodium caseinate 2-10% Nutrition Whipped toppings Sodium caseinate 5-10% Film former, fat emulsifier, stabilizer, bodying agent Pasta and snacks Casein, caseinates 5-20% Nutrition, texture 18 APPLICATION OF CASEINS PRODUCT IN FOOD

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20. Whey Proteins are actually serum proteins of milk. They are known as whey protein because of being by product from cheese and casein production. Whey Proteins essentially contain five protein and some minor protein. 20 WHEY PROTEIN Chemical constituent Percentages α- Lactalbumin 11.3–16.5 β- Lactalbumin Lactoglobulin 37.9–49.0 IgG 5.0–8.0 Glycomacropeptides 15.0–20.0 Bovine serum albumin 3.0–5.0 Lactoferrin ( Minor Protein) 1.3–1.8 Sources: Gangurde , et al .

21. Other Minor Protein present in whey lactollin , glycoproteins , lactoperoxidase and transferrin Whey protein is loaded with the essential and nonessential amino acids with few carbohydrates and little fat content . It contains the amino acid cysteine which can be used to make glutathione (GSH ). 21 WHEY PROTEIN

22. 22 STEPS INVOLVED IN MANUFACTURING OF WHEY PROTEIN

23. Whey protein concentrate Whey concentrate typically uses ultra-filtration membrane technology to filter or concentrate whey components based on the membrane pore size and/or molecular weight. WPCs are available in various protein concentration levels such as 34% (WPC34), 50% (WPC50), or 80 % ( WPC80 ). Concentrates contain a low level of fat and cholesterol but, in general, have higher levels of bioactive compounds, and carbohydrates in the form of lactose . 23 WHEY PROTEIN PRODUCTS

24. Whey protein isolate Whey protein isolate have a protein content of 90% or greater and is produced through a variety of processes like micro-filtration and ion-exchange. Micro-filtration removes additional lactose and fat to increase protein concentration up to 90% or higher. 24 WHEY PROTEIN PRODUCTS

25. Hydrolyzed whey protein Hydrolysates are predigested, partially hydrolyzed whey proteins that, as a consequence, are more easily absorbed, but their cost is generally higher. Highly hydrolyzed whey may be less allergenic than other forms of whey. They are very bitter in taste. 25 WHEY PROTEIN PRODUCTS

26. Product Applications Whey powder Used in breads, bakery and snack items and dairy foods Whey protein concentrate The most common and affordable form of whey. Used in protein beverages and bars, bakery and confectionary products, dairy foods and other nutritional food products Whey protein isolate Used in protein supplementation products, protein beverages, protein bars, other nutritional food products Hydrolyzed whey protein concentrate Used in sports nutrition products 26 APPLICATION OF WHEY PROTEIN PRODUCT IN FOOD

27. What are milk protein concentrates (MPCs )? Milk protein concentrates (MPCs) are complete proteins that contain both casein and whey proteins in the same or similar ratio as milk . In comparison with skim milk powder or whole milk powder, MPCs are higher in protein and lower in lactose. Thus, they provide a concentrated source of protein for enhanced nutritional, sensory and functional properties in final applications. 27 MILK PROTEIN CONCENTRATES (MPC)

28. In general, MPC and nonfat dried milk (NFDM) powders are similar products, but the main difference is that MPC protein is concentrated by removing lactose and soluble minerals. Common MPC products are MPC 42, MPC 70, MPC 80, MPC 85 and MPI (which typically contains 90 percent or more protein by weight). As a rule of thumb, as the protein content of MPCs increases, the lactose levels decrease. 28 MILK PROTEIN CONCENTRATES (MPC)

29. 29 MPC production

30. No. Functional Properties Applications 1 Water binding, thickening and viscosity Soups and sauces, meat products, bakery products, confectionary, chocolate, yogurt, cheese 2 Emulsification Soups and sauces, ice cream, confectionary, meat products, coffee whitener 3 Foaming and whipping Ice cream, desserts, whipped toppings 4 Gelation Cheese, yogurt, bakery, confectionary 5 Heat stability Recombined milk, soups and sauces, and enteral and clinical nutrition 6 Color/flavor development Chocolate, confectionary 30 FUNCTIONAL PROPERTIES OF MPC AND ITS APPLICATION

31. Processing of milk into dairy products leaves a significant part of milk proteins behind, which can be utilized in many way. In general, Proteins and especially milk proteins have several functions in foods such as emulsification, foam formation and stability etc. Milk protein concentrates are high-quality proteins naturally found in milk. These high-protein milk powders offer the global food and beverage industry versatile food ingredients with excellent functionality and nutrition . 31 CONCLUSION

32. 32 COMMERCIALLY AVAILABLE PRODUCTS

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34. Soumitra Banerjee . “A2 Milk: The Unknown Story About a Milk Protein”. Acta Scientific Nutritional Health (2018), 2: 28-31. AR Sarode , PD Sawale , CD Khedkar , SD Kalyankar , RD Pawshe . Casein and Caseinate: Methods of Manufacture. The Encyclopedia of Food and Health, ( 2016),1: pp. 676-682. Isabel Gigli . Milk Proteins - From Structure to Biological Properties and Health Aspects . Published by InTech .(2016). Jihan M. Kassem . Future Challenges of Whey Proteins. International Journal of Dairy Science. (2015) 10 (4): 139-159. 34 REFERANCES

35. Hemant H Gangurde, Mayur A Chordiya, Pooja S Patil, Nayana S Baste. Whey protein. Scholars' Research Journal (2011) ,1: 69-77 . Hasmukh Patel, Sonia Patel. Technical Report: Milk Protein Concentrates: Manufacturing and Applications. C. R. Southward (Consumer and Applications Science Section, New Zealand). Casein Product. Marjorie Geiser . The Wonders of Whey Protein. NSCA Performance Training Journal. 35 REFERANCES

36. Dr. J.N. de Wit. Lecturer’s Handbook on Whey and Whey Products, Published by European Whey Products Association.(2001). 36 REFERANCES