How surface composition of high milk proteins powders is influenced by spray-drying temperature

Gaiani, Claire; Morand, Marion; Sánchez, Christian; Arab‐Tehrany, Elmira; Jacquot, Muriel; Schuck, Pierre; Jeantet, Romain; Scher, Joël

doi:10.1016/j.colsurfb.2009.09.016

Cited by 121 publications

(80 citation statements)

References 26 publications

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“…It was observed that segregation of components does occur during spray-drying, and that the surface of powder particles could be expected to be enriched with components possessing the lowest diffusion coefficients (proteins and lipids). It was noted by Gaiani et al (2010) that, at spray-drying outlet temperatures above 110 °C, the diffusion of components could be interrupted by the solidification of the outer surface of the powder particle, and the subsequent immobilization of components trapped in that layer, before the system attains equilibrium.…”

Section: Possible Surface Formation Mechanismsmentioning

confidence: 99%

“…With the application of X-ray photoelectron spectroscopy (XPS) to particle analysis, spray-drying conditions have recently been implicated as having profound effects on particle surface composition and topology. In a study performed on commercial native micellar casein (NMC) and commercial native whey isolate (NWI) powders, Gaiani et al (2010) found that as outlet air temperature increased from 70 °C to 150 °C, the percentage lipids on the particle surface decreased from 5.3 % to 0 %. When NMC contained lactose (added prior to drying), the percentage lipids on the particle surface decreased from 8.9 % to 0 % as spray-drying outlet air temperature increased from 70 °C to 150 °C.…”

Section: Influence Of Spray-drying On Characteristics Of Powder Partimentioning

confidence: 99%

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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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Section: Possible Surface Formation Mechanismsmentioning

confidence: 99%

Section: Influence Of Spray-drying On Characteristics Of Powder Partimentioning

confidence: 99%

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

Gualco¹

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“…Powder particle surface composition will influence powder hydrophobicity, and this will influence wetting behaviour with water. Powder formation, for example by spray drying, may influence powder properties that influence rehydration (Gaiani et al, 2010). Porowska et al (2015) showed that spray drying parameters and feed composition can be manipulated to influence the surface composition which can influence wetting behaviour.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of the Wetting Behaviour of Poor Wetting Food Powders and the Influence of Temperature and Film Formation

Fitzpatrick

Salmon

et al. 2017

KONA

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Characterisation of the wettability of five poor wetting food powders was performed using static immersion and contact angle measurements. The effect of temperature (20, 50 and 70 °C) on wettability showed varying effects on the powders. Higher temperatures majorly improved the wettability of chocolate and high fat powders but worsened the wettability of sodium caseinate and milk protein isolate. Rate-limiting regime testing was performed by pouring a fixed mass of powder on to the surface of water in an agitated beaker and visually assessing what was rate-limiting rehydration after 1 minute. The rate limiting regime tended to be floating at lower agitation speeds and dispersed clumps of varying sizes at higher speeds. However, there were major differences observed between the powders. Some of the powders formed strong films at powder/water interfaces, that could act as a barrier to water penetration and wettability. Consequently, force displacement testing was performed on a layer of powder on the water surface to assess the strength of any powder film formed. Some of the powders formed strong films that may in-part explain their poor wetting behaviour and their propensity to form strong clumps that were difficult to disrupt.

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“…Ao se reduzir o conteúdo de água do produto, diversas vantagens são obtidas, como redução da deterioração microbiológica e, consequentemente, aumento da vida de prateleira do produto, redução do custo de estocagem e transporte, além de facilitar o manuseio (GAIANI et al, 2010). A secagem por atomização é uma técnica muito utilizada na indústria alimentícia, principalmente no setor de lácteos, e o iogurte apresenta características fluidodinâmicas adequadas para esse tipo de operação.…”

Section: Lista De Figurasunclassified

“…O estudo sobre como a composição da superfície de partículas obtidas de caseína micelar nativa é afetada por temperaturas de saída do ar do atomizador variando entre 70 °C e 150 °C realizado por Gaiani et al (2010) relata que o teor de caseína na superfície é pouco afetado pela temperatura, contudo, o teor de lipídios decresce de valores entre 5% e 9% para zero com o aumento da temperatura. Esse fato manifestou-se na alteração das propriedades de dissolução dos pós, uma vez que é sabido que superfícies com maior quantidade de componentes hidrofóbicos têm sua umectabilidade diminuída em relação a materiais higroscópicos.…”

Section: Efeitos Da Secagem Por Atomização Na Superfície Das Partículunclassified

Estudo e otimização de processo de secagem de iogurte por atomização com secador em escala piloto.

Triboli¹

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A construção do conhecimento é obra coletiva, mesmo que a contribuição individual seja pequena. Muitas pessoas me auxiliaram e sou muito grato por isso. Deixo isso registrado para ressaltar a profunda e intensa humanidade necessária para gerar um trabalho científico.Agradeço ao meu Orientador Prof. Dr. Jorge Andrey Wilhelms Gut pelo interesse, zelo pelo rigor, bom humor, inteligência e sobretudo, paciência e compreensão pelo fato de eu ter que me revezar nos papéis de professor e estudante, conforme o calendário escolar. Por fim, aos amigos e familiares que sempre ofereceram compreensão, apoio e torcida pelo sucesso do projeto e a todos que ficaram espantados ao saberem que fazia o doutorado porque era preciso e porque gosto de aprender; enfim, por diversão. Estudar faz bem! O que vem a ser esta vontade absoluta de verdade? Que sabeis vós a priori do caráter da existência para poder decidir que a desconfiança absoluta apresenta mais vantagens do que a absoluta confiança? E se ambas são necessárias, uma grande confiança e uma grande desconfiança, onde irá a ciência procurar essa convicção absoluta, essa fé que lhe serve de base e que diz que a verdade importa mais do que qualquer outra coisa, incluindo qualquer outra convicção? Essa convicção de base não se pode formar se o verdadeiro e o não verdadeiro se afirmaram sempre -e é esse o caso! -úteis tanto um como o outro. Portanto, a fé na ciência, essa fé que existe de fato de uma maneira incontestável, só pode ter sua origem num cálculo utilitário; deve terse formado, pelo contrário, apesar do perigo e da inutilidade da "vontade da verdade", apesar do perigo e da inutilidade da "verdade de qualquer maneira", perigo e inutilidade que a vida demonstra sem cessar."Querer a verdade" não significa, portanto, "não querer deixar-se enganar", mas -e não há outra escolha -"não querer enganar os outros nem a si próprio", o que nos leva para o domínio moral. Perguntemo-nos seriamente, com efeito: "Por que não queremos enganar?", sobretudo se parece -é bem esse o caso! -que a vida seja vivida em vista da aparência, quero dizer que tenha como objetivo extraviar, iludir, dissimular, ofuscar, cegar, e se, por outro lado, de fato, ela se mostrou sempre sob a sua melhor face do lado dos menos escrupulosos trapaceiros. Interpretado timidamente, esse desejo de não enganar pode passar por um quixotismo, uma pequena sem-razão de entusiasta; mas é também possível que seja alguma coisa pior: um princípio destruidor, inimigo da vida. "Querer o verdadeiro" poderia ser, secretamente, querer a morte. De modo que o porquê da ciência se liga a um problema moral: por que, de uma maneira geral, qualquer moral, quando a vida, a natureza, a história são imorais? Mas ter-se-á desde já compreendido onde quero chegar: é numa fé metafísica que assenta ainda a nossa fé na ciência; pesquisadores do conhecimento, ímpios inimigos da metafísica, nós próprios, ainda ateamos fogo na fogueira acesa por milenária crença, pela fé cristã, crença que foi também a de Platão, para quem o verdadeiro se identifica ...

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How surface composition of high milk proteins powders is influenced by spray-drying temperature

Cited by 121 publications

References 26 publications

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

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

Characterisation of the Wetting Behaviour of Poor Wetting Food Powders and the Influence of Temperature and Film Formation

Estudo e otimização de processo de secagem de iogurte por atomização com secador em escala piloto.

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