From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review

Hussain, Raza; Gaiani, Claire; Scher, Joël

doi:10.1016/j.jfoodeng.2012.06.011

Cited by 27 publications

(15 citation statements)

References 193 publications

(260 reference statements)

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“…MPCs are produced by heat‐treating skim milk and concentrating the protein fractions, both the whey proteins and caseins, using membrane technology (Carr and Golding ). Usually, MPC powder contains approximately 82% casein and 18% whey proteins based on the total protein content (Hussain and others ). Caseins are present in micellar structure and whey proteins in their native globular form or with some degree of denaturation due to the thermal treatment during processing.…”

Section: Characteristics and Production Of Casein‐based Powdersmentioning

confidence: 99%

“…Milk protein powders are complex systems that contain caseins, whey proteins, lactose, fat, and minerals in different proportions depending on the applied concentration process (Petit and others ). Whey protein powders have received much attention from industry as well as academia during several decades, and their use in a wide range of food products has been extensively explored with the aim of improving nutritional value and product functionality (Ozmihci and Kargi ; Hussain and others ; Park and others ; Crowley and others ; Erbay and Koca ; Buldo and others ).…”

Section: Introductionmentioning

confidence: 99%

“…Previous reviews have focused on the rehydration properties of dairy powders in general (Fang and others ; Selomulya and Fang ), or more specifically on the effect of salts on rehydration properties of milk protein powders (Hussain and others ). Recently, the underlying principles and data outputs of methods to monitor rehydration of dairy powders have been discussed (Crowley and others ); nevertheless, no reviews have focused specifically on rehydration challenges of casein powder ingredients and none have discussed techniques to measure their rehydration behavior and how to improve their rehydration properties.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Casein‐Based Powders: Characteristics and Rehydration Properties

Silva

Ahrné

Ipsen

et al. 2017

Comp Rev Food Sci Food Safe

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Casein-based powders are gaining industrial interest due to their nutritional and functional properties, but they are also known to have poor rehydration abilities. The fundamental physical and chemical mechanisms involved in the rehydration of these powders are essential for determining the critical steps in the manufacturing processes and for developing casein powders with improved rehydration properties. A number of analytical methods have been developed to measure the rehydration ability of powders, but criteria for the selection of methods for casein-based powders have not been provided. This review article provides an overview of the characteristics and methods for the production of casein-based powders, methodologies to measure their rehydration properties, and it summarizes the current state of understanding regarding rehydration. Advancements have been made in the field; however, a fundamental understanding enabling improvement of the rehydration properties of these powders is still lacking.

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Section: Characteristics and Production Of Casein‐based Powdersmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Casein‐Based Powders: Characteristics and Rehydration Properties

Silva

Ahrné

Ipsen

et al. 2017

Comp Rev Food Sci Food Safe

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“…Invariably, these morphological illustrations provide merely complementary evidence and complete structural interpretation cannot be ruled out unless it is complemented with other structural and physical techniques (e.g. rheological and thermal measurements) (Hussain, Gaiani, & Scher, 2012).…”

Section: Morphological Descriptions Of Starch-gum Mixtures Before Hp mentioning

confidence: 99%

Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures

Hussain

Vatankhah

Singh

et al. 2016

Carbohydrate Polymers

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“…Many reports have been published on the solubility of dairy protein powders, such as caseinate, MPC, or MCC powder (Schuck et al, 2002;Gaiani et al, 2005Gaiani et al, , 2007Fang et al, 2007, Schokker et al, 2011Hussain et al, 2012;Richard et al, 2013;Chandrapala et al, 2014;Crowley et al, 2015). The International Dairy Federation standard dispersibility test involves pouring reconstituted milk powder through a sieve with a mesh size of 250 µm (Westergaard, 2004).…”

Section: Introductionmentioning

confidence: 99%

Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applications

McMahon

Metzger

et al. 2015

Journal of Dairy Science

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Highly concentrated micellar casein concentrate (HC-MCC), a potential ingredient of protein-fortified food, is a gel at cold temperature. It contains ~17 to 21% casein, with most serum proteins and lactose removed by microfiltration and diafiltration, and it is then further concentrated using vacuum evaporation. The HC-MCC can be stored frozen, and our objective was to determine the conditions needed to obtain complete solubility of thawed HC-MCC in water and to understand its gelation upon cooling. Dispersibility (ability to pass through a 250-µm mesh sieve), suspendability (percentage of protein not sedimented at 80 × g within 5min), and solubility (percentage of protein not sedimented at 20,000 × g within 5min) were measured at 4, 12, or 20°C after various mixing conditions. Gelation upon cooling from 50 to 5°C was monitored based on storage (G') and loss (G'') moduli. The gelled HC-MCC was also examined by transmission electron microscopy. Thawed HC-MCC was added to water to reach a protein concentration of 3% and mixed using high shear (7,500rpm) for 1min or low shear (800rpm) for 30min at 4, 12, 20, or 50°C and at pH 6.4 to 7.2. The HC-MCC completely dispersed at 50°C, or at ≤20°C followed by overnight storage at 4°C. Suspendability at 50°C was ~90% whereas mixing at ≤20°C followed by overnight storage resulted in only ~57% suspendability. Solubility followed a similar trend with ~83% at 50°C and only ~29% at ≤20°C. Mixing HC-MCC with 60mM trisodium citrate increased dispersibility to 99% and suspendability and solubility to 81% at 20°C. Cold-gelling temperature, defined as the temperature at which G'=G'' when cooling from 50 to 5°C, was positively correlated with protein level in HC-MCC. Gelation occurred at 38, 28, and 7°C with 23, 20, and 17% of protein, respectively. Gelation was reversible upon heating, although after a second cooling cycle the HC-MCC gel had lower G'. In micrographs of gelled HC-MCC, the casein micelles were observed to be within the normal size range but packed very closely together, with only ~20 to 50 nm of space between them. We proposed that cold-gelation of HC-MCC occurs when the kinetic energy of the casein micelles is sufficiently reduced to inhibit their mobility in relation to adjacent casein micelles. Understanding solubilization of rehydrated frozen HC-MCC and its rheological properties can help in designing process systems for using HC-MCC as a potential ingredient in liquid food.

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From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review

Cited by 27 publications

References 193 publications

Casein‐Based Powders: Characteristics and Rehydration Properties

Casein‐Based Powders: Characteristics and Rehydration Properties

Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures

Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applications

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