Effects of storage temperature on the solubility of milk protein concentrate (MPC85)

Anema, Skelte G.; Pinder, D. N.; Hunter, R.J.; Hémar, Yacine

doi:10.1016/j.foodhyd.2005.03.015

Cited by 221 publications

(244 citation statements)

References 6 publications

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“…No significant change in this content was observed when MPC85 powder was stored for up to 2 months. Hence, it is likely that whey proteins had not been denatured during this period in accordance with the work of Anema [1] in which whey proteins remained soluble at pH 4.6 and hence were not denatured under adverse conditions of MPC85 storage (i.e. 50°C up to 10 days).…”

Section: Mpc85 Powder Compositionsupporting

confidence: 77%

“…3) indicating that they were quickly and totally released into the solvent during powder rehydration, even after the powder had been stored for up to 2 months. Their release into the surrounding water was not restrained upon storage, which tends to confirm that the development of the insolubility of MPC powder cannot be attributed to a change in the structure or aggregation state of the whey proteins [1]. These results strongly suggest that water penetration into the powder particles is unlikely to be the rate-limiting factor in the powder rehydration process as molecules larger than water such as lactose and especially whey proteins were freely released out of the powder structure in both fresh and stored powders.…”

Section: Fast-dissolving Constituentsmentioning

confidence: 67%

“…This suggests that the micelles may interact with each other forming a relatively loose organization (during the normal storage period), at least porous enough to allow water and nonmicellar constituents to diffuse freely. These attractive interactions or inter-micellar bonds would also be more extensive and/or stronger after extended and/or more severe storage in the dry state, resulting in nonreversible insolubility under standard reconstitution conditions [1,7]. Interactions between micelles did not seem to involve a significant amount of whey proteins as these proteins were not denatured during storage and since they diffused totally and quickly into the solvent regardless of the kinetics of micelle dispersion.…”

Section: Slow-dissolving Constituentsmentioning

confidence: 99%

“…In other words, a substantial fraction of powder material remains undissolved after a reasonable time of reconstitution at room temperature [7,11,19]. Moreover, the solubility index decreases with storage time, especially at high storage temperature (up to 50°C) [1,20].…”

Section: Introductionmentioning

confidence: 99%

“…Although their nature was not clearly established, these linkages seem to involve weak non-covalent interactions, possibly hydrophobic, between destabilized micelles. Caseins dissociated from the micelles may play a role in inter-micellar associations [1,7]. As reviewed recently by Singh [20], the native structure of the micelles would have been destabilized by a loss of colloidal calcium phosphate during ultrafiltration and diafiltration steps [16].…”

Section: Introductionmentioning

confidence: 99%

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Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects

Mimouni

Deeth

Whittaker

et al. 2010

Dairy Sci. Technol.

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-As dissolution of powdered milk proteins is necessary for the expression of their functional properties, it is regarded as a critical property by the dairy industry. However, milk proteins exhibit a progressive loss of solubility during storage in the dry form, especially in the case of high-protein-containing powders such as milk protein concentrate (MPC). To further understand the mechanisms responsible for this loss of solubility, the rehydration process of MPC powder before and after storage at 23% equilibrium relative humidity and 24°C for up to two months was studied. This work clearly showed that the storage-induced loss of milk protein powder solubility was due to changed rehydration kinetics and not to the formation of insoluble material in the course of storage. The concentrations of the various constituents of MPC (caseins, whey proteins, lactose, calcium, magnesium, phosphorus, sodium and potassium) were determined in the dispersed phase during the powder dissolution process. The results suggest that the release of micelles from powder particles is the rate-limiting step of the MPC rehydration process and is inhibited upon storage. In contrast, water penetration into the powder particles is shown not to be a rate-limiting factor as molecules larger than water (whey proteins and lactose) were freely released out of the powder structure in both fresh and aged MPCs.rehydration / dairy powder / milk protein / casein micelle / solubility Article published by EDP SciencesRésumé -Réhydratation d'une poudre laitière à haute teneur en protéines : effets du stockage et des composants à dissolution rapide ou lente. La capacité d'une poudre de protéines laitières à se solubiliser est déterminante pour l'expression des propriétés fonctionnelles des protéines, elle est donc cruciale du point de vue industriel. Pourtant, les protéines de lait subissent une perte progressive de solubilité au cours du stockage sous forme déshydratée, particulièrement dans le cas de poudres à haute teneur en protéines telles que les concentrés de protéines de lait (CPL). Pour mieux comprendre les mécanismes à l'origine de la perte de solubilité de ces poudres, leur processus de réhydratation a été étudié avant puis après un stockage de deux mois à 24°C sous une humidité relative de 23 %. Ce travail a clairement montré que la perte de solubilité induite lors du stockage était due à un ralentissement de la réhydratation et non à la formation de matériel insoluble. Les concentrations des différents constituants des CPL (caséines, protéines sériques, lactose, calcium, magnésium, phosphore, sodium, potassium) ont été mesurées dans la phase dispersée au cours de la réhydratation des poudres. Les résultats suggèrent que l'étape cinétiquement déterminante de la réhydratation des poudres de CPL est la libération des micelles de caséines dans la phase liquide. En revanche, la pénétration de l'eau dans les grains de poudres n'est pas un facteur limitant. En effet, des molécules plus volumineuses que l'eau (protéines sériques, lactose)...

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Section: Mpc85 Powder Compositionsupporting

confidence: 77%

Section: Fast-dissolving Constituentsmentioning

confidence: 67%

Section: Slow-dissolving Constituentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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