Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system

Torres, Isabel Celigueta; Mutaf, Gülsüm; Larsen, Flemming H.; Ipsen, Richard

doi:10.1016/j.jfoodeng.2016.03.018

Cited by 19 publications

(17 citation statements)

References 53 publications

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“…Deconvolution of decay curves using bi‐exponential equations is used to analyze the contributions to the overall signal of protons in lipids, protons in free water, or water interacting with carbohydrates and proteins (Davenel and others ; Hoffmann and Reger ; Torres and others ). Using NMR relaxometry, Brosio and others () studied water‐binding in milk powder.…”

Section: Analytical Techniques Used To Evaluate Rehydration Propertiementioning

confidence: 99%

Casein‐Based Powders: Characteristics and Rehydration Properties

Silva

Ahrné

Ipsen

et al. 2017

Comp Rev Food Sci Food Safe

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Casein-based powders are gaining industrial interest due to their nutritional and functional properties, but they are also known to have poor rehydration abilities. The fundamental physical and chemical mechanisms involved in the rehydration of these powders are essential for determining the critical steps in the manufacturing processes and for developing casein powders with improved rehydration properties. A number of analytical methods have been developed to measure the rehydration ability of powders, but criteria for the selection of methods for casein-based powders have not been provided. This review article provides an overview of the characteristics and methods for the production of casein-based powders, methodologies to measure their rehydration properties, and it summarizes the current state of understanding regarding rehydration. Advancements have been made in the field; however, a fundamental understanding enabling improvement of the rehydration properties of these powders is still lacking.

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Section: Analytical Techniques Used To Evaluate Rehydration Propertiementioning

confidence: 99%

Casein‐Based Powders: Characteristics and Rehydration Properties

Silva

Ahrné

Ipsen

et al. 2017

Comp Rev Food Sci Food Safe

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“…The gel structure and the dimensions of protein particles determine the properties of the gels, namely, the water holding capacity, permeability, texture, and appearance (Bryant & McClements, 2000;Torres et al, 2016). The knowledge of the rheological properties of the system is fundamental since the physical attributes of foods, including viscosity, syneresis and colour are crucial aspects of quality and overall sensory acceptance on the part of consumers (Cavallieri et al, 2007;Lee & Lucey, 2010).…”

Section: Introductionmentioning

confidence: 99%

Liquid whey protein concentrates as primary raw material for acid dairy gels

Henriques¹,

Gomes²,

Borges³

et al. 2020

Food Sci. Technol

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The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPO) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-induced dairy gels. Acid-induced gels were produced with non-defatted LWPC, with or without fortification with skimmed milk powder (SMP), by bacterial fermentation and by glucono-δ-lactone (GDL) acidification. The fermented systems (yogurt type acid gels) produced weaker gel structures than the equivalent chemically acidified gels (dessert type acid gels). Ot was also observed that molecular rearrangement continues during cold storage and that fortification with SMP favoured gelation. Whey-based dairy gels obtained by fermentation or by glucono-δ-lactone acidification presented viscoelastic behaviour, appealing functional and nutritional properties, and their utilization can effectively contribute to the reduction of waste.

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“…The microparticles had a positive influence on the structure of the formed gel [29]. An enhanced surface reactivity was shown in small microparticles, resulting in improved gelling behaviour in a non-fat milk system [30]. Effect of microparticulated whey proteins on milk coagulation properties has been studied by Sturaro et al [31].…”

Section: Introductionmentioning

confidence: 99%

Pilot-Scale Production and Application of Microparticulated Plant Proteins

Beran¹,

Drahorád²,

Vltavsky³

et al. 2018

J Nutr Food Sci

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New Carbon Dioxide Assisted Spray Nebulisation Drying (CASND) technology has been used to produce microparticulated protein concentrates for human nutrition from alternative plant sources -hemp and canola seed filtration cakes. Alkali extraction was used to extract the proteins from the filtration cakes. The protein solutions after the alkali extractions were dried with the CASND demonstrator ATOMIZER. Aerosol particle size distribution and concentration in the draying chamber were determined by two different on-line aerosol spectrometers SMPS (Scaning Mobility Particle Sizer) and APS (Aerodynamic Particle Sizer). The protein powders were in form of hollow spheres with average particle diameter about 600 nm. The particles were characterized by the SEM method. The functional properties of the microparticulated protein concentrates were compared with the same protein concentrates dried by the convenctional spray drying process. The protein microparticulatin resulted in improved foaming and emulsifying properties and formation of long-term stable water dispersions. Gluten-free baguettes were prepared with the microparticulated protein concentrates as only protein source and evaluated by sensory analysis.

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Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system

Cited by 19 publications

References 53 publications

Casein‐Based Powders: Characteristics and Rehydration Properties

Casein‐Based Powders: Characteristics and Rehydration Properties

Liquid whey protein concentrates as primary raw material for acid dairy gels

Pilot-Scale Production and Application of Microparticulated Plant Proteins

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