Development of Insolubility in Dehydration of Dairy Milk Powders

Baldwin, A.J.; Truong, G.N.T.

doi:10.1205/fbp07008

Cited by 62 publications

(38 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It was found [9] to be 10 times faster with MPC70 (double the protein content of SMP) than with SMP.…”

Section: Characterisation Of the Insolubility Reactionmentioning

confidence: 97%

“…The SI sediments (24°C) were expressed on the basis of dry matter in the moist products. The rates of development of insolubility in SMP are shown in Figure 2 [9].…”

Section: Characterisation Of the Insolubility Reactionmentioning

confidence: 99%

“…The effect of temperature on the rate of development of insolubility followed an Arrhenius plot (correlation coefficients r 2 = 0.98 or greater), yielding temperature coefficients of 2-3 per 10°C [9]. The temperature coefficients allow estimates of rates of insolubility formation to be made at temperatures higher than those used for the measurements.…”

Section: Characterisation Of the Insolubility Reactionmentioning

confidence: 99%

“…Similar principles to those for drying SMP can be applied for drying high protein products such as MPC, but the materials are more sensitive and both drying time and drying temperature should be optimised [9]. With optimised conditions, soluble high protein materials can be obtained.…”

Section: Spray Drier Settingsmentioning

confidence: 99%

See 3 more Smart Citations

Insolubility of milk powder products – A minireview

Baldwin

2010

Dairy Sci. Technol.

View full text Add to dashboard Cite

-In this paper, the formation of insolubility in milk powder is described, and the factors affecting the reaction are discussed. The zone in which casein proteins are most sensitive to heat is in the moisture range that occurs during spray drying. The rate of reaction has been determined and shows differences of orders of magnitude with the moisture content. The effect of chemical reagents on the extent of reaction gives insights into the chemical bonds that inhibit hydration. Information on the drying of casein products and individual proteins is used to infer that the withdrawal of moisture from casein proteins and the concentration of divalent cations during drying lead to alterations in the conformation of proteins that have an adverse effect on their rehydration during reconstitution. Further work to fully characterise these effects is required.spray drying / powder / casein / insolubility / kineticsRésumé -Insolubilité des poudres laitières -une mini-revue. L'apparition de l'insolubilité des poudres laitières est décrite et les facteurs affectant cette réaction sont discutés dans cet article. La zone dans laquelle les caséines sont les plus sensibles à la chaleur se situe dans la gamme d'humidité intervenant au cours du procédé de séchage par atomisation. La vitesse de réaction a été déterminée et montre des différences d'ordres de grandeur des taux d'humidité. L'effet des réactifs chimiques sur l'étendue de la réaction donne un aperçu des liaisons chimiques qui inhibent l'hydratation. On peut déduire de l'information obtenue sur le séchage des caséines et des protéines individuelles que l'élimination de l'humidité des caséines et la concentration en cations divalents au cours du séchage conduisent à des modifications de la conformation des protéines qui peuvent avoir des effets négatifs sur leur réhydratation au cours de la reconstitution des poudres. Un travail ultérieur est nécessaire pour caractériser complètement ces effets.séchage par atomisation / poudre / caséine / insolubilité / cinétique

show abstract

“…It was found [9] to be 10 times faster with MPC70 (double the protein content of SMP) than with SMP.…”

Section: Characterisation Of the Insolubility Reactionmentioning

confidence: 97%

“…The SI sediments (24°C) were expressed on the basis of dry matter in the moist products. The rates of development of insolubility in SMP are shown in Figure 2 [9].…”

Section: Characterisation Of the Insolubility Reactionmentioning

confidence: 99%

Section: Characterisation Of the Insolubility Reactionmentioning

confidence: 99%

Section: Spray Drier Settingsmentioning

confidence: 99%

See 2 more Smart Citations

Insolubility of milk powder products – A minireview

Baldwin

2010

Dairy Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…The solubility is the final step of powder dissolution and is considered as a key factor for the overall reconstitution quality (Fang et al 2008). Solubility is also one of the prerequisites of other functional properties, such as gelling, emulsifying, and foaming properties (Moughal et al 2000;Baldwin and Truong 2007). However, the high protein content of MPC makes the rehydration and dissolution more difficult and time consuming.…”

Section: Introductionmentioning

confidence: 99%

Comparison of nanofiltration and evaporation technologies on the storage stability of milk protein concentrates

Cao

Wang

et al. 2015

Dairy Sci. & Technol.

View full text Add to dashboard Cite

Milk protein concentrates (MPCs) are highly nutritional and functional products manufactured from skim milk with low lactose levels. But, solubility of MPC decreases with time and temperature of storage, which often limits their application in food industries. The aim of present study is to compare the effect of nanofiltration and evaporation technologies on the rehydration stability of milk protein concentrates during storage. The MPCs produced by evaporation and nanofilteration were stored at different temperatures (25, 35, and 45°C) for a period of 24 weeks to observe any changes in the storage stability. The results showed that at a given storage temperature, the rehydration properties, such as solubility, viscosity, turbidity, and particle size of the nanofiltered milk protein concentrate (NF-MPC) were better compared to the same properties of the evaporated milk protein concentrate (EP-MPC). In addition, the contents of soluble protein, calcium, phosphorus, and magnesium of NF-MPC were higher than that of EP-MPC. However, no significant differences were observed in the contents of soluble lactose, sodium, and potassium of EP-MPC and NF-MPC during storage. The insoluble materials of MPC were mainly Dairy Sci. & Technol. (2016)

show abstract