Document Type
Thesis - Open Access
Award Date
2024
Degree Name
Master of Science (MS)
Department / School
Dairy and Food Science
First Advisor
Prafulla Salunke
Abstract
Hyaluronic acid (HA) is being accepted for use as a food ingredient and/or food supplement. It is available in a wide range of molecular weights (MW) and represents unique moisture retention properties depending on the MW. The moisture retention property of HA would be of great economic potential for the dairy industry. HA is a natural polysaccharide and holds the potential as a functional ingredient in dairy and food applications to modify viscosity and textural properties. The first research objective of the study was to determine the impact of very low to high MW of HA - 8kDa, 320kDa, 980kDa, and 2550kDa on the functional and rheological properties of skim milk. In addition, HA’s influence on milk protein and protein fractions in terms of protein stability, changes in the hydrodynamic diameter, and soluble and insoluble calcium content were assessed. All experiments were performed three times, and the results were compared with the control (skim milk). The findings indicated significant (p < 0.05) alteration in the functional properties of skim milk corresponding to change in HA’s MW. Adding HA increased the apparent viscosity of all treatment samples compared to the control except for the 8kDa. The High MW HA negatively influenced protein and heat stability, but significantly (p < 0.05) enhanced the water-holding and emulsion properties, and foaming stability of skim milk. The second objective of the study was to replace emulsifying salts with HA of 8kDa, 320kDa, 980kDa, and 2550kDa HA MW and determine their impact on the melting and non-melting properties of PCP at different moisture levels of 51%, 54%, 57%, and 60%. Results reveal that different MW HA additions and differences in moisture significantly (p < 0.05) modified the functional properties of PCP as compared to the control PCP formulated using emulsifying salt. PCP manufactured at low moisture (51%) was grainy and crumbly, whereas, at 60% moisture, it had a pasty body, presenting the impact of moisture on the visual appearance of texture. HA addition significantly (p < 0.05) reduced melting properties, but increased the hardness, showing future applications of HA in producing PCP with tailored functionality, specifically in applications requiring PCP with restricted melt.
Library of Congress Subject Headings
Process cheese -- Analysis.
Hyaluronic acid.
Molecular weights.
Publisher
South Dakota State University
Recommended Citation
Joshi, Rutvi, "Impact of Varying Molecular Weights of Hyaluronic Acid on the Functional Properties of Process Cheese Product" (2024). Electronic Theses and Dissertations. 1132.
https://openprairie.sdstate.edu/etd2/1132
Rights Statement
