Links between particle surface hardening and rehydration impairment during micellar casein powder storage

Burgain, Jennifer, Scher, Joel, Petit, Jeremy, Francius, Gregory and Gaiani, Claire (2016) Links between particle surface hardening and rehydration impairment during micellar casein powder storage. Food Hydrocolloids, 61 277-285. doi:10.1016/j.foodhyd.2016.05.021

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Author Burgain, Jennifer
Scher, Joel
Petit, Jeremy
Francius, Gregory
Gaiani, Claire
Title Links between particle surface hardening and rehydration impairment during micellar casein powder storage
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
Publication date 2016-12-01
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.foodhyd.2016.05.021
Open Access Status File (Author Post-print)
Volume 61
Start page 277
End page 285
Total pages 9
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Subject 1106 Food Science
1600 Chemistry
1500 Chemical Engineering
Abstract Storage is an unavoidable critical phase regarding dairy powder reconstitution abilities, particularly for high casein content powders, which generally present a poor rehydration behavior. The ability of micellar casein powders to completely rehydrate can thus be particularly affected by storage time and temperature. To implement best practices for the optimization of storage conditions, understanding changes occurring is a crucial point. For the first time, biophysical techniques were used to investigate powder surface at the nanoscale. Atomic force microscopy revealed that particle surface became rougher during storage, associated with the formation of hollow zones (around 500 nm) holes when stored for 10 months at 40 °C. Mechanical properties of micellar casein particle surface during powder storage was quantified using AFM nanoindentation. Spatially-resolved force/indentation curves evidenced a significant stiffer surface for aged powder (Young modulus of ∼20 GPa) in comparison with the fresh one (∼0.2 GPa). These findings were fully consistent with the formation of a crust at the powder surface observed by high-resolution field-emission scanning electron microscopy during powder rehydration. Finally, alterations of the rehydration process can be related to modifications occurring at the particle surface during storage.
Keyword AFM
Surface characterization
Micellar casein powder
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
School of Agriculture and Food Sciences
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