FTIR investigation of spray-dried milk protein concentrate powders

Kher, Ashwini; Udabage, Punsandani; McKinnon, Ian; McNaughton, Donald; Augustin, Mary-Ann

doi:10.1016/j.vibspec.2007.03.006

Cited by 103 publications

(62 citation statements)

References 24 publications

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“…Figure 2 represents the fingerprint of WPI. According to Kher et al (2007) (Hadden et al, 1995). In the region of secondary amide of these proteins were observed bands at 1548.0 cm -1 , 1558.0 cm -1 and 1544.0 cm -1 .…”

Section: Discussionmentioning

confidence: 94%

Whey proteins analysis in aqueous medium and in artificial gastric and intestinal fluids

Gbassi¹,

Yolou²,

Sarr³

et al. 2012

Int. J. Bio. Chem. Sci

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Whey proteins isolates (WPI) were treated in aqueous medium at various pH values. Zeta potential, turbidity and particle size measurement were determined as a function of pH. FTIR analysis was performed in ATR mode (attenuated total reflectance). Digestibility was assessed by treating whey proteins with artificial gastric and intestinal fluids. Proteolytic enzymes such as pepsin from porcine stomach mucosa was added in the gastric fluid. Pancreatin and trypsin from porcine and bile salts were added in the intestinal fluid. SDS-PAGE revealed hydrolysis of α-lactalbumin and bovine serum albumin by pepsin while β-lactoglobulin was not hydrolyzed by gastric fluid. All the proteins of WPI were easily hydrolyzed in the intestinal fluid. The zeta potential of WPI went from positive values to negative values as the pH was increased. Turbidity values indicated the presence of particles in the solution which were confirmed by the measurement of particle size. FTIR analysis determined the fingerprint of WPI macromolecule.

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Section: Discussionmentioning

confidence: 94%

Whey proteins analysis in aqueous medium and in artificial gastric and intestinal fluids

Gbassi¹,

Yolou²,

Sarr³

et al. 2012

Int. J. Bio. Chem. Sci

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“…Milk protein concentrate (MPC) is a new generation of dairy products, which contains 40-90% protein in total solid [11,15]. The protein content of MPC powder is usually specified as part of its name, for example, MPC 80 and MPC 85 consist of 80% and 85% protein contents, respectively [3,11].…”

Section: Introductionmentioning

confidence: 99%

Characterization of milk protein concentrate solubility using focused beam reflectance measurement

Fang

Selomulya

Chen

2010

Dairy Sci. Technol.

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-Milk protein concentrate (MPC) is a newly developed dairy powder with high protein content (40-90 wt%). MPC is known to have relatively poor dissolution properties, rendering traditional testing methods ineffective for characterizing their functionality. To date, various techniques have been used to quantitatively measure the properties of MPC. Mostly, they are conducted offline with considerable sample preparation that influences the reproducibility of the measurement. Here, a methodology to characterize the solubility of MPC using Focused Beam Reflectance Measurement (FBRM) is presented. FBRM provides the ability to monitor in situ the changes in chord length with time over a wide range of suspension concentrations, which directly reflects the solubility of MPC in this case. Faster rate of the chord length reduction implies a better solubility, as more particles break down and dissolve in solution. In this study, the effect of water temperature was investigated for MPC powders. A characteristic dissolution profile for different MPC powders was subsequently established. milk protein concentrate / dissolution / solubility / particle size / FBRMRésumé -Caractérisation de la solubilité de concentrés de protéines laitières par la technique FBRM. Le concentré de protéines totales de lait (CPT) est une poudre laitière nouvellement développée ayant une teneur élevée en protéine (40-90 %p). Ce produit est connu pour avoir des propriétés de dissolution relativement faibles, rendant les méthodes de mesure traditionnelles inefficaces pour caractériser ses fonctionnalités. À ce jour, différentes techniques ont été utilisées pour mesurer quantitativement les propriétés des CPT. Elles sont majoritairement effectuées hors ligne avec une longue préparation des échantillons qui influence la reproductibilité de la mesure. Article published by EDP Sciences Une méthode utilisant la technique FBRM pour caractériser la solubilité des CPT est présentée. Cette méthode de mesure de la réflectance d'un faisceau focalisé de lumière permet de suivre in situ les changements de longueur de corde au cours du temps sur une large gamme de concentrations de suspensions qui renvoient directement à la solubilité du CPT dans ce cas. Une vitesse plus rapide de réduction de la longueur de corde signifie une meilleure solubilité puisque plus de particules se cassent et se dissolvent en solution. Dans cette étude, l'effet de la température de l'eau a été étudié sur les poudres de CPT. Un profil de dissolution caractéristique de différentes poudres de CPT a été établi par la suite.concentré de protéines totales de lait / dissolution / solubilité / taille de particules / FBRM

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“…The first method utilized fourier transform infrared (FTIR) spectroscopy in an attempt to correlate differences in MPC nitrogen solubility with changes in FTIR spectra (Kher et al, 2007). This work was able to correlate changes in nitrogen solubility of individual MPCs during storage with changes in spectra, and show sufficient evidence that second derivative spectroscopy and principle components analysis (PCA) in the amide I and II regions (1700 to 1400 cm -1 ) and the fingerprint region (1800 to 700 cm -1 ) could discriminate between MPCs which suffered loss of nitrogen solubility on storage, and MPCs which maintained consistent nitrogen solubility on storage.…”

Section: Advances In Assessing Mpc Solubilitymentioning

confidence: 99%

Effect of sodium chloride addition during diafiltration on the solubility of milk protein concentrate

Gualco¹

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There is considerable interest among food manufacturers to incorporate protein into food products in both developed and developing countries. Dairy proteins are excellent choices for many different applications, as they are known to have several nutritional and functional benefits. Membrane filtration techniques are often utilized as the preferred method of fractionation, due to the high throughput and continuous nature of the process. One such product produced from membrane filtration of skim milk is called milk protein concentrate. This product is valued for its high protein content, but it has historically exhibited poor solubility when reconstituted into water, which severely restricts the food applications for which it is suitable. There is some existing evidence that milk protein concentrates which contain elevated levels of sodium exhibit higher solubility upon reconstitution into water. The main objective of this thesis project was to demonstrate the effect of sodium chloride, added to diafiltration water utilized during the manufacturing process, on the solubility of milk protein concentrate.It was observed that the addition of sodium chloride into diafiltration water at levels of 50 mM, 100 mM, and 150 mM had a beneficial effect on the solubility of milk protein concentrate across a variety of reconstitution conditions. For example, when milk protein concentrate was mixed for 1 h on a stage mixer at 23 °C ± 1 °C, a significant increase (p < 0.001) in mean solubility was observed when at least 50 mM NaCl had been incorporated into DF water. The incorporation of 50 mM NaCl into DF water v significantly increased (p < 0.001) the mean solubility of milk protein concentrate from 59.81 % to between 64.34 % and 71.78 %. The addition of 100 mM NaCl significantly increased (p < 0.001) the solubility to between 88.80 % and 96.24 %, and the addition of 150 mM NaCl significantly increased (p = 0.005) the solubility to between 92.79 % and 100 %.Minerals analysis of dry powders revealed a significant increase (p < 0.001) in levels of sodium. The addition of 50 mM NaCl into DF water was associated with a significant increase (p < 0.001) in powder Na content to between 2.48 mg/g and 7.44 mg/g. The addition of 100 mM NaCl into DF water was associated with a significant increase (p = 0.002) in powder Na content to between 5.80 mg /g and 10.75 mg/g, and the addition of 150 mM NaCl into DF water was associated with a significant increase (p = 0.001) in powder Na content to between 9.57 mg/g and 14.53 mg/g. A significant difference (p < 0.001) in magnesium level was also detected. Differences in calcium content were not found to be statistically significant (p = 0.016) at α = 0.01.Preliminary observations of milk protein concentrate upon reconstitution were made using a confocal laser scanning microscopy method. This method showed evidence of possible differences in powder particle rehydration and affinity for lipid association between powder particles manufactured at different treatment levels. As the level of NaCl incorp...

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FTIR investigation of spray-dried milk protein concentrate powders

Cited by 103 publications

References 24 publications

Whey proteins analysis in aqueous medium and in artificial gastric and intestinal fluids

Whey proteins analysis in aqueous medium and in artificial gastric and intestinal fluids

Characterization of milk protein concentrate solubility using focused beam reflectance measurement

Effect of sodium chloride addition during diafiltration on the solubility of milk protein concentrate

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