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Physical and rehydration properties of milk protein concentrates: comparison of spray-dried and extrusion-porosified powders

Physical and rehydration properties of milk protein concentrates: comparison of spray-dried and... Milk protein concentrates (MPCs) must be completely dispersed and dissolved in water to fully present their functional properties. However, MPC powders exhibit low solubility and dispersibility and require long rehydration times. In addition, the powders have limited shelf life as their solubility decreases during storage. It is proposed that improvements in the instant powder drying process will improve the rehydration behaviour of MPC powders. In this paper, the physical and rehydration properties of extrusion-porosified MPC powders were examined and compared with those of conventional spray-dried MPCs. This work clearly confirmed that spray-dried MPC powders showed a low dispersibility index (38%), and after 5 h of rehydration, no sub-micron casein micelles were observed in the dispersed phase. In contrast, extrusion-porosified MPC powders exhibited a very high dispersibility index (96%), and the dispersed phase contained only sub-micron particles after 2 h of rehydration. The results suggest that the improved dispersibility is attributed to the dissociation of casein micelles caused by the extrusion porosification treatment prior to drying. Changes in the microstructure of extrusion-porosified MPC powder particles are proposed to support the significant improvement of the rehydration behaviour. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Physical and rehydration properties of milk protein concentrates: comparison of spray-dried and extrusion-porosified powders

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References (24)

Publisher
Springer Journals
Copyright
Copyright © 2013 by INRA and Springer-Verlag France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-012-0100-7
Publisher site
See Article on Publisher Site

Abstract

Milk protein concentrates (MPCs) must be completely dispersed and dissolved in water to fully present their functional properties. However, MPC powders exhibit low solubility and dispersibility and require long rehydration times. In addition, the powders have limited shelf life as their solubility decreases during storage. It is proposed that improvements in the instant powder drying process will improve the rehydration behaviour of MPC powders. In this paper, the physical and rehydration properties of extrusion-porosified MPC powders were examined and compared with those of conventional spray-dried MPCs. This work clearly confirmed that spray-dried MPC powders showed a low dispersibility index (38%), and after 5 h of rehydration, no sub-micron casein micelles were observed in the dispersed phase. In contrast, extrusion-porosified MPC powders exhibited a very high dispersibility index (96%), and the dispersed phase contained only sub-micron particles after 2 h of rehydration. The results suggest that the improved dispersibility is attributed to the dissociation of casein micelles caused by the extrusion porosification treatment prior to drying. Changes in the microstructure of extrusion-porosified MPC powder particles are proposed to support the significant improvement of the rehydration behaviour.

Journal

Dairy Science & Technology – Springer Journals

Published: Jan 18, 2013

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