Storage induced changes to high protein powders : Influence on surface properties and solubility

Fyfe, Kim N., Kravchuk, Olena, Le, Thao, Deeth, Hilton C., Nguyen, Anh V. and Bhandari, Bhesh (2011) Storage induced changes to high protein powders : Influence on surface properties and solubility. Journal of the Science of Food and Agriculture, 91 14: 2566-2575. doi:10.1002/jsfa.4461


Author Fyfe, Kim N.
Kravchuk, Olena
Le, Thao
Deeth, Hilton C.
Nguyen, Anh V.
Bhandari, Bhesh
Title Storage induced changes to high protein powders : Influence on surface properties and solubility
Journal name Journal of the Science of Food and Agriculture   Check publisher's open access policy
ISSN 0022-5142
1097-0010
Publication date 2011-11-01
Year available 2011
Sub-type Article (original research)
DOI 10.1002/jsfa.4461
Open Access Status Not yet assessed
Volume 91
Issue 14
Start page 2566
End page 2575
Total pages 10
Place of publication West Sussex, England, U.K.
Publisher John Wiley and Sons
Language eng
Formatted abstract
Background: MPC 80 is a high-protein (80%) milk powder commonly used in the food industry as a functional ingredient and valued for its nutritional quality. However, its rehydration properties decline during storage, causing more time to be required for rehydration of the powder by the end user. It is thought that changes at the surface of the powder particles contribute to this reduced solubility during storage. Results: Surface composition and structural changes in milk protein concentrate (MPC) were observed during 90 days of storage at temperatures of 25 and 40 °C and relative humidities of 44, 66 and 84%. No significant changes to the surface composition (fat, protein and lactose) of the MPC powder samples occurred during storage; however, some changes in the microstructure of the powders were observed. Scanning electron microscopy analysis of the powder particles during dissolution showed the formation of a crust, consisting of a thin layer of fused casein micelles, on the surface of the stored powders. An increase in the hydrophobicity at the surface of the particles was evident by X-ray photoelectron spectroscopy analysis of the bonding state of the elements at or near the surface and by atomic force microscopy measurements of the adherence of particles to the surface of a material. Conclusion: The development of this 'crust' is thought to contribute to the decrease in the solubility of the powder particles during storage. The increase in the hydrophobicity at the surface and the casein micelle interactions resulting in the surface crust formation appear to contribute to the decrease in the solubility of MPC during storage.
Keyword Mpc
X-ray photoelectron spectroscopy (XPS)
Scanning electron microscopy (SEM)
Solubility
Hydrophobicity
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Chemical Engineering Publications
Official 2012 Collection
School of Agriculture and Food Sciences
 
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