Rehydration characteristics of milk protein concentrate powders

•Rehydration properties of milk protein concentrates (MPCs) deteriorated as protein content increased.•‘Skins’ of inter-linked casein micelles at particle surfaces in high-protein MPCs were slow to disperse.•Partial dispersion of poorly-dispersible particles eventually resulted in a stable suspensio...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food engineering 2015-03, Vol.149, p.105-113
Main Authors: Crowley, Shane V., Desautel, Benjamin, Gazi, Inge, Kelly, Alan L., Huppertz, Thom, O’Mahony, James A.
Format: Article
Language:English
Subjects:
Dispersions
Droplets
Foods
Ionic strength
Mathematical analysis
Milk
Milk protein concentrate
Particle structure
Physicochemical properties
Powder solubility
Proteins
Rehydration
Sediments
Strength
Synergistic effect
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Rehydration properties of milk protein concentrates (MPCs) deteriorated as protein content increased.•‘Skins’ of inter-linked casein micelles at particle surfaces in high-protein MPCs were slow to disperse.•Partial dispersion of poorly-dispersible particles eventually resulted in a stable suspension.•Rehydration performance was improved when ionic strength of the dispersant and temperature of reconstitution were increased. Low-(MPC35, MPC50), medium-(MPC60, MPC70) and high-(MPC80, MPC85, MPC90) protein content milk protein concentrate (MPC) powders, manufactured at pilot-scale, were evaluated for their rehydration characteristics. Optical tensiometry confirmed that water droplets were imbibed more slowly as protein content of the MPCs increased, indicating impaired wetting. Casein micelles comprised only
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2014.09.033