Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage

Bansal, Nidhi, Truong, Tuyen and Bhandari, Bhesh (2017) Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage. Dairy Science and Technology, 96 6: 861-872. doi:10.1007/s13594-016-0307-0


Author Bansal, Nidhi
Truong, Tuyen
Bhandari, Bhesh
Title Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage
Journal name Dairy Science and Technology   Check publisher's open access policy
ISSN 1958-5594
1958-5586
Publication date 2017-02-01
Year available 2016
Sub-type Article (original research)
DOI 10.1007/s13594-016-0307-0
Open Access Status Not yet assessed
Volume 96
Issue 6
Start page 861
End page 872
Total pages 12
Place of publication Paris, France
Publisher Springer-Verlag France
Language eng
Subject 1106 Food Science
1303 Biochemistry
Abstract Progressive loss of solubility of high-protein dairy powders is an unsolved issue in the dairy industry. Recent research has found that the solubility loss of powders is mainly contributed by the loss of dissociability of casein micelles from the parent powder particles. One of the ways of maintaining solubility of powders is to reduce the rate of development of association between casein micelles, by introducing spacers between the micelles. In this work, feasibility of using lecithin nanovesicles (produced by microfluidization) as spacers to improve solubility of protein-rich dairy powders was investigated. Nanostructured high-protein dairy powders were manufactured by adding 1, 5 and 10% w/w (of the total solids) nanovesicle (~82 nm) dispersions to MPC80 suspensions and spray drying at 160 °C inlet and 75 °C outlet air temperature. The powders obtained were stored at 25 or 4 °C and 0.23 water activity and analysed for solubility loss during storage. The biggest effect of addition of lecithin nanovesicles on solubility was seen after 90 days of storage at 25 °C. Addition of nanovesicles at a level as low as 1 and 5% w/w (of the total solids) could improve the solubility of MPC80 by 13 and 30%, respectively during storage at 25 °C for 90 days. As expected, the solubility of all powders did not change much during 180 days of storage at 4 °C and remained above 90%.
Formatted abstract
Progressive loss of solubility of high-protein dairy powders is an unsolved issue in the dairy industry. Recent research has found that the solubility loss of powders is mainly contributed by the loss of dissociability of casein micelles from the parent powder particles. One of the ways of maintaining solubility of powders is to reduce the rate of development of association between casein micelles, by introducing spacers between the micelles. In this work, feasibility of using lecithin nanovesicles (produced by microfluidization) as spacers to improve solubility of protein-rich dairy powders was investigated. Nanostructured high-protein dairy powders were manufactured by adding 1, 5 and 10% w/w (of the total solids) nanovesicle (~82 nm) dispersions to MPC80 suspensions and spray drying at 160 °C inlet and 75 °C outlet air temperature. The powders obtained were stored at 25 or 4 °C and 0.23 water activity and analysed for solubility loss during storage. The biggest effect of addition of lecithin nanovesicles on solubility was seen after 90 days of storage at 25 °C. Addition of nanovesicles at a level as low as 1 and 5% w/w (of the total solids) could improve the solubility of MPC80 by 13 and 30%, respectively during storage at 25 °C for 90 days. As expected, the solubility of all powders did not change much during 180 days of storage at 4 °C and remained above 90%.
Keyword High-protein dairy powders
Lecithin
MPC solubility
Nanovesicles
Spacers
Q-Index Code C1
Q-Index Status Provisional Code
Grant ID 10104B
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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