Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects

Mimouni, Arnaud, Deeth, Hilton C., Whittaker, Andrew K., Gidley, Michael J. and Bhandari, Bhesh R. (2010). Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects. In: Martin Palmer, 4th International Symposium on Spray Dried Dairy Products, Melbourne, Vic., Australia, (335-344). 15-17th April 2009. doi:10.1051/dst/2010002

Attached Files (Some files may be inaccessible until you login with your UQ eSpace credentials)
Name Description MIMEType Size Downloads

Author Mimouni, Arnaud
Deeth, Hilton C.
Whittaker, Andrew K.
Gidley, Michael J.
Bhandari, Bhesh R.
Title of paper Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects
Formatted title

Réhydratation d’une poudre laitière à haute teneur en protéines : effets du stockage et des composants à dissolution rapide ou lente
Conference name 4th International Symposium on Spray Dried Dairy Products
Conference location Melbourne, Vic., Australia
Conference dates 15-17th April 2009
Journal name Dairy Science and Technology   Check publisher's open access policy
Place of Publication Paris, France
Publisher Springer France
Publication Year 2010
Sub-type Fully published paper
DOI 10.1051/dst/2010002
ISSN 1958-5586
Editor Martin Palmer
Volume 90
Issue 2-3
Start page 335
End page 344
Total pages 10
Collection year 2011
Language eng
Abstract/Summary As dissolution of powdered milk proteins is necessary for the expression of their functional properties, it is regarded as a critical property by the dairy industry. However, milk proteins exhibit a progressive loss of solubility during storage in the dry form, especially in the case of high-protein- containing powders such as milk protein concentrate (MPC). To further understand the mechanisms responsible for this loss of solubility, the rehydration process of MPC powder before and after storage at 23% equilibrium relative humidity and 24 °C for up to two months was studied. This work clearly showed that the storage-induced loss of milk protein powder solubility was due to changed rehydration kinetics and not to the formation of insoluble material in the course of storage. The concentrations of the various constituents of MPC (caseins, whey proteins, lactose, calcium, magnesium, phosphorus, sodium and potassium) were determined in the dispersed phase during the powder dissolution process. The results suggest that the release of micelles from powder particles is the rate-limiting step of the MPC rehydration process and is inhibited upon storage. In contrast, water penetration into the powder particles is shown not to be a rate-limiting factor as molecules larger than water (whey proteins and lactose) were freely released out of the powder structure in both fresh and aged MPCs. © INRA, EDP Sciences, 2010.
Keyword Casein micelle
Dairy powder
Milk protein
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 24 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 24 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Tue, 08 Mar 2011, 11:15:13 EST by Dr Hilton Deeth on behalf of School of Land, Crop and Food Sciences