Impact of the whey protein/casein ratio on the reconstitution and flow properties of spray-dried dairy protein powders

Fournaise, Tristan; Burgain, Jennifer; Perroud-Thomassin, Carole; Petit, Jérémy

doi:10.1016/j.powtec.2021.06.026

Cited by 17 publications

(6 citation statements)

References 31 publications

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“…The mean porosity results ranged from 82.21 ± 0.12 % for LAW10 to 81.10 ± 1.02 % for LAW25. Similar results were reported for milk protein isolate powders (Ji et al, 2015) and spray-dried dairy protein powders (Fournaise et al, 2021). Li & Zhong (2021) reported higher porosity values for milk protein isolate powders with increased content of soluble caseins.…”

Section: Density Porosity and Flow Propertiessupporting

confidence: 85%

Circular economy for food industry waste: Development and characterization of spray-dried acid whey encapsulated in millet matrix

Nani

Krishnaswamy

2022

Preprint

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Acid whey (AW) has become a significant challenge for the dairy industry because of the large quantity being produced and the difficulty in handling and disposing of it. Upcycling AW and reintroducing it into the food supply chain are innovative and sustainable ways to deal with the problem. This study investigated the feasibility of spray drying AW using millet flour as encapsulating wall material and examined the effect of different millet concentrations on the physio functional properties of the acid whey millet (AWM) powders. Higher yields and whiter-colored powders were obtained for AWM powders prepared with 10% and 25% millet flours. The moisture content and water activity ranged from 3.78% to 5.53 % and 0.29 to 0.25, respectively, indicating microbial stability of the powders. All powder formulations exhibited good flow properties. AWM powders exhibited higher solubility and dispersibility values than AW powders. Larger particles were observed in the powders prepared with an AWM matrix. The addition of millet flour increased the glass transition temperature resulting in reduced stickiness of the powders. The reduced stickiness was attributed to the neutralization and microencapsulating effect the millet flour had on AW, which aided the spray drying of AW and reduced stickiness in the powders. AWM powders had a high concentration of phenolic compounds and exhibited high antioxidant activity. Overall, the results of this study indicate that millet flour can be used as a wall material for spray drying of AWM powders, thereby creating a functional and value-added food ingredient.

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Section: Density Porosity and Flow Propertiessupporting

confidence: 85%

Circular economy for food industry waste: Development and characterization of spray-dried acid whey encapsulated in millet matrix

Nani

Krishnaswamy

2022

Preprint

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“…Moreover, the WPI and lactose from dairy protein powders have effectively solubilized easily and quickly in the water [ 21 ]. Fournaise et al [ 57 ] also reported that the solubility of dairy protein powders linearly varied with the WPI/casein ratio based on the analyses of the reconstituting capability of powder, and is significantly improved by the presence of WPI in the formulations compared with casein.…”

Section: Resultsmentioning

confidence: 99%

Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

Mahdi

Al‐Maqtari

Mohammed

et al. 2021

Foods

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This study evaluates the combined efficiency of whey protein isolate (WPI) with maltodextrin (MD) and gum arabic (GA), as a delivery system for encapsulating Citrus reticulata essential oil (CEO). The wall materials blended at different rates were produced to obtain seven formulations of nanocapsules (NCEO), namely NCEO-GA, NCEO-MD, NCEO-WPI, NCEO-GA/MD, NCEO-GA/WPI, NCEO-MD/WPI, and NCEO-GA/MD/WPI. The interaction between CEO and WPI was simulated by molecular docking. Findings showed that the physicochemical characteristics and storage stability of formulations containing WPI were considerably improved. The NCEO-GA/MD/WPI formulation demonstrated the optimum values of encapsulation efficiency (92.08%), highest glass transition temperature (79.11 °C), high crystallinity (45.58%), high thermal stability (mass loss at 100 °C < 5%), and also had the highest antioxidant activity and lowest peroxide value after storage. This study demonstrated that combining WPI with MD and GA, as wall material encapsulation, can produce nanocapsules with superior properties to those created using polysaccharides individually.

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“…Moreover, the aggregation process in milk solutions is influenced by the relative concentration of casein and whey proteins. Studies have indicated that lower casein content relative to whey protein can lead to reduced particle aggregation (Silva et al ., 2018; Fournaise et al ., 2021). In our study, in the milk solution with a CN:WP ratio of 20:80, the particle size initially increased significantly ( P ≤ 0.05) and then decreased with increasing sonication time.…”

Section: Resultsmentioning

confidence: 99%

Effect of low frequency ultrasound on lactose‐protein interactions in protein solution containing different casein to whey protein ratios

Zhao,

Saxena,

Cherian

et al. 2023

Int J of Food Sci Tech

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SummaryMilk systems containing varying casein‐whey ratios (80:20, 60:40, 50:50, 40:60, 20:80) and lactose concentrations similar to those of bovine milk underwent ultrasound at 20 kHz for 1, 5 and 10 min. The influences of low‐frequency ultrasound on the physicochemical, structural, thermal and water mobility properties of lactose/protein systems were examined. The physiochemical properties, protein structural changes, water mobility and lactose crystallisation behaviour were mainly a function of the type of protein, the ratio of proteins and the sonication time. The particle size, turbidity and pH values of all milk systems decreased with the increase in sonication time. A higher proportion of whey in the system decreased the lactose crystallisation temperature without sonication. FTIR results indicated that the addition of lactose to the milk system delayed the protein‐protein aggregation until 5 min of sonication.

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Impact of the whey protein/casein ratio on the reconstitution and flow properties of spray-dried dairy protein powders

Cited by 17 publications

References 31 publications

Circular economy for food industry waste: Development and characterization of spray-dried acid whey encapsulated in millet matrix

Circular economy for food industry waste: Development and characterization of spray-dried acid whey encapsulated in millet matrix

Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

Effect of low frequency ultrasound on lactose‐protein interactions in protein solution containing different casein to whey protein ratios

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