Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders

Shrestha, Ashok K.; Howes, Tony; Adhikari, Benu; Wood, Barry; Bhandari, Bhesh

doi:10.1016/j.foodchem.2007.02.015

Cited by 119 publications

(89 citation statements)

References 15 publications

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“…Water activity plays an important role in glass transition and crystallization behaviour of amorphous powders that determine their caking, flowability, stickiness and storage stability [1]. Moisture sorption isotherms illustrate the steady-state amount of water held by the food solids as a function of a w or %RH at constant temperature [40].…”

Section: Resultsmentioning

confidence: 99%

“…The glass transition temperature and moisture sorption behaviour are important physiochemical parameters that largely determine the processing conditions, product quality (such as stickiness, hygroscopicity and caking behaviour) and stability (storability and handling) of the final product [1]. The glass transition temperature (T g ) is the temperature at which polymeric materials change from an amorphous solid (glass) to an amorphous rubber and is assumed to control the rate of physical changes in food [2].…”

Section: Introductionmentioning

confidence: 99%

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The influence of trehalose–maltodextrin and lactose–maltodextrin matrices on thermal and sorption properties of spray-dried β-lactoglobulin–vitamin D3 complexes

Górska

Szulc

Ostrowska–Ligęza

et al. 2013

J Therm Anal Calorim

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In the study, the effect of lactose-maltodextrin and trehalose-maltodextrin matrices on the glass transition temperatures and moisture sorption characteristics of spray-dried b-lactoglobulin-vitamin D 3 complexes was investigated. Incorporation of sugars into complexes can influence the thermal properties and moisture sorption characteristics of powders. The glass transition temperature as an important physiochemical parameter that determines the processing conditions, product quality and stability of the final product was studied with the use of modulated differential scanning calorimetry method. Moisture sorption isotherms, water activity and moisture content as parameters related to sorption properties, were also investigated. Additionally, particle size, wettability and insolubility index were studied to characterise newly synthesized products. For the samples tested, two well-separated glass transitions were found. The dominant effect of maltodextrin on the glass transition temperatures was observed. An increase in the percentage of maltodextrin added resulted in increasing T g value of studied complexes. At low water activity all powdered complexes showed typical sorption behaviour of food systems. Trehalose as a carbohydrate component of powdered complexes, in comparison to lactose, delayed the occurrence of crystallization.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The influence of trehalose–maltodextrin and lactose–maltodextrin matrices on thermal and sorption properties of spray-dried β-lactoglobulin–vitamin D3 complexes

Górska

Szulc

Ostrowska–Ligęza

et al. 2013

J Therm Anal Calorim

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show abstract

“…Surface composition and chemical components such as fat, protein and lactose in milk powder have significant effects on surface properties (Faldt & Bergenstahl, 1994;Nijdam & Langrish, 2006;Özkan, Walisinghe, & Chen, 2002;Shrestha, Howes, Adhikari, Wood, & Bhandari, 2007). Amorphous and hygroscopic materials on the surfaces have the most significant effects on the agglomeration and stickiness of powder (Aguilar & Ziegler, 1994;Chuy & Labuza, 1994;Palzer, 2005).…”

Section: Introductionmentioning

confidence: 99%

Egg-shell like structure in dried milk powders

Yazdanpanah

Langrish

2011

Food Research International

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“…Powdered food products, containing amorphous materials, such as disaccharides are prone to sticking, caking, collapse and crystallization, which are undesirable physical changes that can impact on quality and functionality of the final product [8]. Physical changes in food powders are related to the glass transition phenomenon.…”

Section: Introductionmentioning

confidence: 99%

Effect of composition and drying method on glass transition temperature, water sorption characteristics and surface morphology of newly designed β-lactoglobulin/retinyl palmitate/disaccharides systems

Górska

Szulc

Ostrowska–Ligęza

et al. 2017

J Therm Anal Calorim

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Effect of composition and drying method on glass transition temperature, water sorption characteristics and surface morphology of newly designed b-lactoglobulin/retinyl palmitate/ disaccharides systems Abstract In the study, MDSC method was used to evaluate thermal properties of b-lactoglobulin-retinyl palmitate products enriched in disaccharides. Additionally, sorption behavior of powders was determined to define their stability. The obtained powders were also examined and visualized with scanning electron microscopy to find the relationship between food processing conditions and morphological changes in products. For the samples tested, a single glass transition was observed. The results have shown the impact of the composition of studied samples on the glass transition temperatures. The carbohydrate-blactoglobulin systems were characterized by higher T g values than disaccharides alone. At low water activity, all powdered complexes showed typical sorption behavior of food systems with the sigmoidal shape of the curve. The present study has shown that spray-dried and freeze-dried powdered products with lactose or trehalose have different time-dependent crystallization behavior. Trehalose as a carbohydrate component of samples, in comparison with lactose, delayed the occurrence of crystallization. The obtained images presented the dependence of the shape of the particles on the drying method used. Spray-dried powders were characterized by a spherical or close to spherical structure with the surface of larger particles often deformed. In the case of freeze-dried particles, irregular structures were observed.

show abstract

Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders

Cited by 119 publications

References 15 publications

The influence of trehalose–maltodextrin and lactose–maltodextrin matrices on thermal and sorption properties of spray-dried β-lactoglobulin–vitamin D3 complexes

The influence of trehalose–maltodextrin and lactose–maltodextrin matrices on thermal and sorption properties of spray-dried β-lactoglobulin–vitamin D3 complexes

Egg-shell like structure in dried milk powders

Effect of composition and drying method on glass transition temperature, water sorption characteristics and surface morphology of newly designed β-lactoglobulin/retinyl palmitate/disaccharides systems

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