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A Comparison of the Buttermilk Solids Functional Properties to Nonfat Dried Milk, Soy Protein Isolate, Dried Egg White, and Egg Yolk Powders

Food, Nutrition and Health, Faculty of Agricultural Sciences The University of British Columbia, Vancouver, BC, Canada

Corresponding author:
D. D. Kitts; e-mail:
ddkitts{at}interchange.ubc.ca.

Physicochemical (i.e., sulfhydryl group, protein, and total solubility) as well as functional properties (i.e., water-holding and fat-absorption capacity, foaming and emulsification capacity, and stability) of commercial buttermilk solids (BMS) were compared to nonfat dried milk, soy protein isolate, and dried egg yolk and egg white powders on an equivalent protein basis. BMS showed limited functional properties in water-holding capacity (0.75 g water/g protein) and fat-absorption capacity (1.2 g of oil/g of protein), and foaming capacity (0.5 ml of foam/ml of solution) and stability. However, emulsifying capacity and stability of BMS was not significantly different from other dried protein powders. Results indicated that 0.9 g of protein (approximately 0.45%, wt/vol, concentration) from BMS was needed to emulsify a maximum oil concentration of 50% in water at temperatures up to 50°C. Denaturation of protein, quantified by free sulfhydryl groups, was a critical factor affecting the functionality of BMS and all other protein powders tested. The milk fat globule membrane present in BMS did not enhance either emulsifying capacity or stability.

Key Words: buttermilk solids • nonfat dried milk • soy protein isolate • egg powder

Abbreviation key: BMS = buttermilk solids, DEW = dried egg white, DEY = dried egg yolk, EC = emulsifying capacity, ES = emulsifying stability, FAC = fat-absorption capacity, FC = foaming capacity, FS = foam stability, MFGM = milk fat globule membrane, NFDM = nonfat dried milk, o/w = oil in water, SPI = soy protein isolate, WHC = water-holding capacity

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