Abstract This work aimed to model the effect of heat treatment on viscosity of milk protein concentrate (MPC) using kinetic data. MPC obtained after ultrafiltration was subjected to different time-temperature heat treatment combinations. Heat treatment at high temperature and short time (i.e., 100 or 120 °C×30 s) led to a significant increase in viscosity in MPC systems. Second-order reaction kinetic models proved a better fit than zero- or first-order models when fitted for viscosity response to heat treatment. A distinct deviation in the slope of the Arrhenius plot at 77.9 °C correlated to a significant increase in the rate of viscosity development at temperatures above this, confirming the transition of protein denaturation from the unfolding to the aggregation stage. This study demonstrated that heat-induced viscosity of MPC as a result of protein denaturation/aggregation can be successfully modelled in response to thermal treatment, providing useful new information in predicting the effect of thermal treatment on viscosity of MPC.

中文翻译：

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使用动力学数据模拟牛奶浓缩蛋白热处理过程中粘度的变化

摘要 这项工作旨在使用动力学数据模拟热处理对浓缩牛奶蛋白 (MPC) 粘度的影响。超滤后得到的 MPC 进行不同的时间-温度热处理组合。高温短时间（即 100 或 120°C×30 s）的热处理导致 MPC 系统的粘度显着增加。当拟合粘度对热处理的响应时，二阶反应动力学模型证明比零或一阶模型更适合。77.9 °C 时 Arrhenius 曲线斜率的明显偏差与高于此温度时粘度发展速率的显着增加相关，证实了蛋白质变性从展开阶段到聚集阶段的转变。