Survey of complex influence of physico-chemical and technological parameters on the process of milk-egg co-precipitate obtaining
DOI:
https://doi.org/10.15587/1729-4061.2020.203102Keywords:
milk and egg concentrate, viscosity of food system, sucrose, sodium chloride, active acidity.Abstract
The comprehensive influence of the medium pH and the concentration of sugar or sodium chloride on the process of coagulation of egg proteins has been established and analyzed.
It has been determined that sodium chloride in low concentrations reduces the viscosity of the colloidal solution of egg mass and increases the heat resistance of egg proteins by 6...8 degrees. It has been established that when the active acidity is shifted to the acid side, the egg coagulation temperature shifts by 10...12 degrees above the egg proteincoagulation temperature in a neutral medium. A pH shift towards neutral values reduces the temperature of coagulation and the formation of a protein clot by 5...8 degrees.
It has been established that the combined use of sodium chloride and medium pH leads to a synergistic effect on the heat resistance of egg proteins while the magnitude of the temperature of visible coagulation depends on the concentration of egg mass in the model systems. A 15 % concentration of egg mass in the system with the content of 1.0...1.5 % of sodium chloride and the system's pH of 4.2...4.3 was found to be the most rational.
It has been determined that the introduction of sugar stabilizes the system increasing the coagulation temperature of egg proteins and affects the sensory assessment of the homogeneity of the studied model systems after heating them to 100 °C.
It has been proven that the stabilizing effect of sucrose at pH 4.8 is more pronounced compared to a neutral medium. With an increase in the active acidity of the studied model systems, the stabilizing effect of the comprehensive influence of the medium pH and the concentration of sucrose on the coagulation of egg mass proteins is enhanced.
Based on the above results, the content of 15...20 % of egg mass and 20...25 % of sugar in the system was determined to be the most rational for milk and eggprotein concentrates, which allows the pasteurization of the mixture at 85...90 °C without stratification.
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Copyright (c) 2020 Grygorii Deinychenko, Inna Zolotukhina, Viltoriia Skrynnik, Natalia Fedak, Stanislav Tkachyk, Tamara Kravchenko, Kateryna Kravchenko, Liudmyla Deinychenko, Olena Pavliuchenko, Yuliia Furmanova
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