Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders

Shrestha, A. K., Howes, T., Adhikari, B. P., Wood, B. J. and Bhandari, B. R. (2007) Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders. Food Chemistry, 104 4: 1436-1444. doi:10.1016/j.foodchem.2007.02.015


Author Shrestha, A. K.
Howes, T.
Adhikari, B. P.
Wood, B. J.
Bhandari, B. R.
Title Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
Publication date 2007-01-01
Year available 2007
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2007.02.015
Open Access Status Not yet assessed
Volume 104
Issue 4
Start page 1436
End page 1444
Total pages 9
Place of publication Oxford
Publisher Elsevier Sci Ltd
Language eng
Subject 290102 Food Engineering
620200 Horticultural Crops
C1
Abstract The effects of dilution of protein content in skim milk (34-8.5% protein content), by lactose addition. on the surface composition, water sorption property and glass transition temperatures of spray-dried powders were investigated. The X-ray photoelectron spectroscopy (XPS) study of spray-dried powders showed preferential migration of proteins toward the surface of the milk particles whereas the lactose remained in the bulk. Sorption studies showed that the lower protein concentration in milk powders is linked to an increased water adsorption property and lowering of water activity (a(w)) for lactose crystallization. Analysis of glass transition temperature (T-g) of the powders sorbed at different humidities showed no distinct change in T-g values, indicating the dominant effect of lactose on the glass transition temperature of all the powders. (c) 2007 Elsevier Ltd. All rights reserved.
Keyword Chemistry, Applied
Food Science & Technology
Nutrition & Dietetics
skim milk powder
XPS
water sorption
glass transition temperature
Differential Scanning Calorimetry
Fat
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

 
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Created: Tue, 19 Feb 2008, 00:11:18 EST