Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

Kelly, Grace M.; O’Mahony, James A.; Kelly, Alan L.; Huppertz, Thom; Kennedy, Deirdre; O’Callaghan, D. J.

doi:10.1016/j.idairyj.2015.07.001

Cited by 72 publications

(50 citation statements)

References 41 publications

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“…The difference in these observations could be attributed to the fact that both protein concentrations and treatment procedures could have affected the morphology of protein products. Kelly et al (2015) reported that the low protein powders of spray-dried milk products had a wrinkled surface and, as the protein content increased, the powder surfaces became smoother with smooth dimples evident as observed in our soy protein sample. Figure 1.…”

Section: Sem and Sem-eds Morphological Characteristicssupporting

confidence: 72%

“…Their particle size distribution was also not as homogenous as the soy protein powder. Indeed, the morphology of the soy protein powders was not like those reported in Zhao et al (2015), rather than spray-dried milk protein concentrates with attached spherical shape protein on the surface (Kelly et al, 2015). The difference in these observations could be attributed to the fact that both protein concentrations and treatment procedures could have affected the morphology of protein products.…”

Section: Sem and Sem-eds Morphological Characteristicsmentioning

confidence: 87%

“…The reverse micelles extraction was further shown to affect the C, O and N components on the surface of walnut protein powder . Kelly et al (2015) found that increasing protein concentration of spray-dried milk protein concentrates resulted in altered surface composition and increased monolayer moisture value and glass-rubber transition temperature values. By measuring surface chemical composition, Saad et al (2011) reported that the surface composition of native wheat flour possessed an over-representation of protein (54%) and lipids (44%) and an under-representation of starch (2%) compared to the bulk composition.…”

Section: Introductionmentioning

confidence: 99%

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Surface Characterization of Cottonseed Meal Products by SEM, SEM-EDS, XRD and XPS Analysis

He¹,

Cheng²,

Olanya³

et al. 2017

JMSR

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The utilization of cottonseed meal products as valuable industrial materials needs to be exploited. We have recently produced water-washed cottonseed meal, total cottonseed protein, sequentially extracted water-and alkali-soluble proteins, and two residues after the total and sequential protein extractions at a pilot scale. In this work, the surface characteristics of the six cottonseed meal products were examined by scanning electron microscopy (SEM), scanning electron microscopy-energy dispersive spectrometer (SEM-EDS), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS). The results showed that the surface properties of the six products differed from those of a commercial soy protein flour examined comparatively in this work. The compact morphology and relative-high N composition were observed in all three protein products, with greater similarity between the total protein and alkali-soluble protein. The surfaces of the two residue products were more porous with polysaccharide features. Washed cottonseed meal possessed the surface features similar to those of the residues. In the meantime, the N-associated functional groups were under-represented in the surfaces of all samples, compared to their bulk composition. Information derived from this work increased the understanding of the surface functional properties of cottonseed meal products, which would benefit their practical utilization.

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Section: Sem and Sem-eds Morphological Characteristicssupporting

confidence: 72%

Section: Sem and Sem-eds Morphological Characteristicsmentioning

confidence: 87%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Surface Characterization of Cottonseed Meal Products by SEM, SEM-EDS, XRD and XPS Analysis

He¹,

Cheng²,

Olanya³

et al. 2017

JMSR

View full text Add to dashboard Cite

show abstract

“…Sugars in some processed foods, such as spraydried or freeze-dried, are usually present in the amorphous state. All amorphous sugars are hygroscopic and have a strong tendency to absorb the surrounding water [30,34,35]. The amount of water sorbed by powdered blactoglobulin-vitamin A-trehalose products (A5-A6, A10) increased within full range of water activity (Fig.…”

Section: Resultsmentioning

confidence: 96%

“…Water vapor sorption isotherms show the quantity of water absorbed by powders and the relative humidity at which carbohydrate crystallizes in powders [29,30].…”

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.

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Significance of Lactose in Dairy Products

Goff

Hynes

Perotti

et al. 2022

Advanced Dairy Chemistry

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Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

Cited by 72 publications

References 41 publications

Surface Characterization of Cottonseed Meal Products by SEM, SEM-EDS, XRD and XPS Analysis

Surface Characterization of Cottonseed Meal Products by SEM, SEM-EDS, XRD and XPS Analysis

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

Significance of Lactose in Dairy Products

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