Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders

Crowley, Shane V.; Gazi, Inge; Kelly, Alan L.; Huppertz, Thom; O’Mahony, James A.

doi:10.1016/j.jfoodeng.2014.03.005

Cited by 98 publications

(107 citation statements)

References 19 publications

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“…Similar trend was also observed in the flowability of MPC60-C, MPC60-H and MPC60-Na-K powders i.e. flowability decreased with increase in SSA, due to increase in fine particles and vice versa (Crowley et al 2014).…”

Section: Physical and Reconstitutional Properties Of Mpc60 Powderssupporting

confidence: 78%

“…Crowley et al (2014) and Huppertz and Gazi (2015). Significant (P \ 0.05) difference in TS and protein contents of all powders were observed that might be due to the variation approaches employed during their production.…”

Section: Discussionmentioning

confidence: 96%

“…Lower TS contents (B25%) of retentates (than TS of concentrated milk *48-50%) used to produce MPC powders might be responsible for lower bulk density of MPC60 powders than SMP (0.53 g/mL). Particle density and tapped density of MPC 60 was 1.12 and 0.54 g/mL, respectively (Crowley et al 2014). The observed difference among the loose and packed bulk densities of MPC60 powders could be attributed to the existing difference in the feed (treated with different treatments) characteristics particularly in TS and viscosity of 59 UFR as earlier reported by Meena et al (2016) that might have altered the atomization and could resulted in altered density, occluded and interstitial air content, SSA and particle size distribution of the resultant powders.…”

Section: Physical and Reconstitutional Properties Of Mpc60 Powdersmentioning

confidence: 98%

“…Different parameters related to powder particle size such as specific surface area (SSA, m 2 /kg), median particle size distribution (d 10 , d 50 and d 90, lm) and volume mean diameter (D 4,3 and D 3,2) were determined using Laser-Light-Scattering technique in a Malvern Mastersizer 3000 (Malvern Instruments Ltd., Malvern, Worcestershire, UK) adopting the procedure reported by Crowley et al (2014). Color values (L*, a*, b*) of MPC60 powders were determined using a Tristimulus spectrophotometer Hunter Lab model Colour Flex Ò (Hunter Associates Laboratory Inc., VA, U.S.A.), while water activity (a w ) values were determined using Aqua lab (U.S.A.).…”

Section: Determination Of Physical and Reconstitutional Properties Ofmentioning

confidence: 99%

“…Reconstitution of MPC60 powders were carried out following the method of Crowley et al (2014) and their HCT was measured at 140°C as mentioned by Khatker et al (2014). Rennet coagulation time (RCT) of reconstituted (3.5% protein, stirred at 20°C/30 min) MPC60 powders were determined by the addition of 0.035 international milk clotting units (IMCU) per gram rennet (Mucor Miehei, Sigma-Aldrich) as per the protocol of Martin et al (2010).…”

Section: Determination Of Functional Properties Of Mpc60 Powdersmentioning

confidence: 99%

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Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

et al. 2017

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Ultrafiltration and diafiltration of skim milk altered delicate salt equilibrium and composition of 59 UF retentate (59 UFR), and thus adversely affected the reconstitutional and functional properties of milk protein concentrate (MPC) powders. It might be due to interaction and aggregation of proteins during spray drying. Therefore, this study was envisaged to investigate the effect of disodium phosphate (DSP) addition, diafiltration and homogenization of retentates on physico-chemical, functional and rheological properties of MPC60 powders. Solubility of fresh control powder was significantly lower than MPC60-H powder; at par with that of MPC60-DSP and MPC60-Na-K, but remained minimum after 60 days of storage at 25 ± 1°C. The pH (6.6) adjustment of 59 UFR with DSP, significantly enhanced the dispersability, wettability, specific surface area (SSA), heat coagulation time (HCT), emulsification capacity and stability; buffer index of MPC60-DSP powder over control. Diafiltration of 59 UFR with NaCl and KCl, significantly (P \ 0.05) decreased calcium content, but enhanced pH and mineral content of MPC60-Na-K powder. This treatment led to significant improvement in dispersability, SSA, emulsification capacity and stability, HCT and oil binding properties. Flowability, wettability, dispersability, HCT, foaming capacity, emulsification capacity and stability were also improved significantly in MPC60-H powder made from homogenized 59 UFR. Rheological behavior of reconstituted powder samples exhibited pseudoplastic behavior, best explained by Hershel Bulkley model. These MPC60 powders with improved functional properties can be used for the improvement of quality attributes of various food formulations.

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Section: Physical and Reconstitutional Properties Of Mpc60 Powderssupporting

confidence: 78%

Section: Discussionmentioning

confidence: 96%

Section: Physical and Reconstitutional Properties Of Mpc60 Powdersmentioning

confidence: 98%

Section: Determination Of Physical and Reconstitutional Properties Ofmentioning

confidence: 99%

Section: Determination Of Functional Properties Of Mpc60 Powdersmentioning

confidence: 99%

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Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

et al. 2017

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Effect of conditioner and moisture content on flowability of yellow cornmeal

Chinwan

Castell‐Perez

2019

Food Science & Nutrition

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Flow characterization of ground materials based on standard physical properties is not always accurate and must be complemented with other properties that help characterize their flowability. The flow properties of yellow cornmeal as a function of moisture content (10.0%, 13.5% 17.0%, and 20.0% wet basis) and concentrations of added conditioner (calcium stearate, a caking agent classified at GRAS, at 0.50%, 0.75%, and 1.00% wt/wt) were measured. The optimum flow behavior characteristics of the cornmeal were achieved at 0.50% wt/wt calcium stearate and 10.0% (w.b.) moisture content based on the flow function test. Overall, the material's flowability decreased with increased moisture content based on very high values for Hausner's ratio, Carr's Index, and angle of repose. The flow index (ffc) obtained by the flow function test decreased from 6.47 to 3.82 as moisture increased, indicating increased cohesivity. Calcium stearate increased the flowability of the material at 0.50% wt/wt, beyond which the flowability was not affected (p > .05). Samples were very hygroscopic and classified as Class IV. The Hausner's ratio, Carr's Index, and angle of repose showed a strong linear relationship with the flow index with correlation values of 0.91, 0.88, and 0.88, respectively. Isotherms together with physical properties should be used to determine the flow characteristics of granulated materials such as yellow cornmeal to establish the best storage and processing conditions.

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Extrusion modifies some physicochemical properties of milk protein concentrate for improved performance in high‐protein nutrition bars

2017

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BACKGROUND: Extruded and ground milk protein concentrate powders, specifically those with 800 g kg -1 protein (i.e. MPC80), imparted softness, cohesion and textural stability to high-protein nutrition (HPN) bars. The present study evaluated some physicochemical properties of extruded and conventionally produced (i.e. spray-dried) MPC80 to explain these improvements. Protein chemical changes and aggregations within MPC80-formulated HPN bars during storage were characterized.

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Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders

Cited by 98 publications

References 19 publications

Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

Effect of conditioner and moisture content on flowability of yellow cornmeal

Extrusion modifies some physicochemical properties of milk protein concentrate for improved performance in high‐protein nutrition bars

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