Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties

Maidannyk, Valentyn; McSweeney, David J.; Hogan, Sean A.; Miao, Song; Montgomery, Sharon; Auty, Mark A.E.; McCarthy, Noel A.

doi:10.1016/j.foodchem.2019.125418

Cited by 31 publications

(25 citation statements)

References 35 publications

(56 reference statements)

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“…(Note: Lactose crystallisation, which is an important factor to consider in relation to the solubility of the MPC powders, did not occur in the current study (results not shown). Maidannyk [24] reported that MPC powders, ranging in protein content from 40-80% (w/w), did not show lactose crystallisation in their amorphous state following spray drying, but this process did occur for MPC40, 50, and 60 powders stored at high relative humidity).…”

Section: Discussionmentioning

confidence: 99%

“…Milk protein concentrate (MPC) powders were produced in the Bio-functional Food Engineering Facility at Teagasc Food Research Centre (Moorepark, Fermoy, Co. Cork, Ireland) using a similar method as that described by Maidannyk [24]. Liquid MPC (19.5 and 16.6% w/w, total solids, and protein, respectively; i.e., MPC85) and concentrated milk permeate (24% w/w, total solids) were obtained from a local dairy supplier directly after ultrafiltration (UF) and reverse osmosis, respectively.…”

Section: Manufacture Of Milk Protein Concentrate Powdersmentioning

confidence: 99%

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The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders

McSweeney

Maidannyk

Montgomery

et al. 2020

Foods

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This study investigated the physical and rehydration properties of milk protein concentrate (MPC) powders with five different protein contents (i.e., 38.9, 53.7, 63.6, 74.1, and 84.7%, w/w) prepared by recombining the ultrafiltration (UF) retentate and UF permeate of skim milk. Powder density and flowability increased, while the powder particle size decreased with decreasing powder protein content. The amount of non-wetting MPC powder decreased with decreasing protein content, demonstrating greater wettability for lower protein powders. At protein contents >65% (w/w), the dispersibility and solubility of the powders decreased significantly, likely due to the greater hydrophobic interactions between casein proteins and a lower concentration of lactose. Therefore, as the protein content of the MPC powders was decreased, their rehydration properties improved. The results obtained in this study provide novel insights into the relationship between the composition of recombined UF retentate and UF permeate streams on the subsequent powder particle size, density, and rehydration properties, and demonstrate that such powders possess similar properties to those prepared using conventional direct membrane filtration.

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Section: Discussionmentioning

confidence: 99%

Section: Manufacture Of Milk Protein Concentrate Powdersmentioning

confidence: 99%

The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders

McSweeney

Maidannyk

Montgomery

et al. 2020

Foods

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“…Milk protein is characterized by much better assimilability compared to cocoa, which translates into increased nutritional importance of this protein in the diet of the consumer [27,28]. According to Maidannyk, et al [29], milk powder proteins are susceptible to caking and adhesion and may be highly insoluble. Therefore, storage conditions of the powder are an important factor responsible for such problems.…”

Section: Introductionmentioning

confidence: 99%

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

et al. 2020

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The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.

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“…The two higher protein powders showed larger final increases in mass (31.0% and 31.7% increase for the WPC 65 and 50, respectively) compared to the lower protein powders (20.7% and 19.8% increase for the WPC 35 and 20, respectively). Shrestha et al [30] and Maidannyk et al [33] reported similar results for a range of SMP/lactose mixtures and milk protein concentrate (MPC) powders, respectively. At RH < 40%, moisture absorption was primarily determined by the protein content of the powder, with the WPC 65 absorbing the most moisture.…”

Section: Moisture Sorption Isothermsmentioning

confidence: 78%

“…At RH < 40%, moisture absorption was primarily determined by the protein content of the powder, with the WPC 65 absorbing the most moisture. Lactose crystallization is evident in the isotherms for the WPC 20 and 35 by a decrease in the mass of the powders, which occurs due to the release of moisture during crystallization [12,15,[33][34][35][36]. Lactose crystallization also occurred at a higher RH for the WPC 35 (~70% RH) compared to WPC 20 (~60% RH), due to the competitive/preferential sorption of water by proteins, delaying the onset of crystallization [12,14,30,34].…”

Section: Moisture Sorption Isothermsmentioning

confidence: 99%

Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders

O'Donoghue

Haque

Hogan

et al. 2020

Foods

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The α-relaxation temperatures (Tα), derived from the storage and loss moduli using dynamic mechanical analysis (DMA), were compared to methods for stickiness and glass transition determination for a selection of model whey protein concentrate (WPC) powders with varying protein contents. Glass transition temperatures (Tg) were determined using differential scanning calorimetry (DSC), and stickiness behavior was characterized using a fluidization technique. For the lower protein powders (WPC 20 and 35), the mechanical Tα determined from the storage modulus of the DMA (Tα onset) were in good agreement with the fluidization results, whereas for higher protein powders (WPC 50 and 65), the fluidization results compared better to the loss modulus results of the DMA (Tα peak). This study demonstrates that DMA has the potential to be a useful technique to complement stickiness characterization of dairy powders by providing an increased understanding of the mechanisms of stickiness.

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Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties

Abstract: Water sorption and hydration in spray-dried milk protein powders: selected physicochemical properties, Food Chemistry (2019), doi:

Cited by 31 publications

References 35 publications

The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders

The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders

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