Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation

Power, Orla M.; Maidannyk, Valentyn; McSweeney, David J.; Fenelon, Mark A.; O’Mahony, James A.; McCarthy, Noel A.

doi:10.1016/j.powtec.2020.01.075

Cited by 15 publications

(8 citation statements)

References 45 publications

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“…Powder had monomodal volume-based distribution. The majority of powder particles were in size 0–80 µm, which is in agreement with other spray-dried high-protein powders [ 7 , 19 ]. Powder particles (~10,000) were analyzed with respect to two shape factors—elongation and circularity.…”

Section: Resultssupporting

confidence: 87%

“…The time of the end of diffusion was estimated individually for each single particle. The effective diffusion coefficient was estimated as the ratio of the initial particle area to the full diffusion time (Equation (1)) [ 7 ]:

…”

Section: Methodsmentioning

confidence: 99%

“…Water diffusion behavior in polymers controlled by water migration concentration can be described by Fick’s law [ 3 ]. The recently presented Confocal Laser Scanning Microscopy (CLSM) method shows the way of real-time determination of D eff and has been successfully applied for different dairy powders [ 2 , 4 , 5 , 6 , 7 ]. This method records the dynamic diffusion process and provides a set of pictures before, in time and after water penetration inside the individual powder particles.…”

Section: Introductionmentioning

confidence: 99%

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Water Effective Diffusion Coefficient in Dairy Powder Calculated by Digital Image Processing and through Machine Learning Algorithms of CLSM Micrographs

Maidannyk,

Simonov,

McCarthy

et al. 2023

Foods

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Rehydration of dairy powders is a complex and essential process. A relatively new quantitative mechanism for monitoring powders’ rehydration process uses the effective diffusion coefficient. This research focused on modifying a previously used labor-intensive method that will be able to automatically measure the real-time water diffusion coefficient in dairy powders based on confocal microscopy techniques. Furthermore, morphological characteristics and local hydration of individual particles were identified using an imaging analysis procedure written in Matlab©—R2023b and image analysis through machine learning algorithms written in Python™-3.11. The first model includes segmentation into binary images and labeling particles during water diffusion. The second model includes the expansion of data set selection, neural network training and particle markup. For both models, the effective diffusion follows Fick’s second law for spherical geometry. The effective diffusion coefficient on each particle was computed from the dye intensity during the rehydration process. The results showed that effective diffusion coefficients for water increased linearly with increasing powder particle size and are in agreement with previously used methods. In summary, the models provide two independent machine measurements of effective diffusion coefficient based on the same set of micrographs and may be useful in a wide variety of high-protein powders.

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Section: Resultssupporting

confidence: 87%

…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Water Effective Diffusion Coefficient in Dairy Powder Calculated by Digital Image Processing and through Machine Learning Algorithms of CLSM Micrographs

Maidannyk,

Simonov,

McCarthy

et al. 2023

Foods

Self Cite

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“…These molecular changes contribute to improved techno-functional properties in yogurt [ 23 , 24 ], cheese [ 25 ] and milk powders [ 26 ]. The studies relating to mTG crosslinking of micellar casein concentrate and the subsequent effects on its functional properties are limited; however, milk protein concentrate (MPC) powder crosslinked with mTG (0.5 g/L, 30 °C, 24 h) has been found to have improved wettability and water sorption [ 27 ]. Moreover, viscosity increase was also shown to be controlled in MPC suspension (10% w/w ) with added calcium chelating salts after crosslinking with mTG [ 28 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration

Puri

Bot

Singh³

et al. 2021

Foods

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Low temperature microfiltration (MF) is applied in dairy processing to achieve higher protein and microbiological quality ingredients and to support ingredient innovation; however, low temperature reduces hydrophobic interactions between casein proteins and increases the solubility of colloidal calcium phosphate, promoting reversible dissociation of micellar β-casein into the serum phase, and thus into permeate, during MF. Crosslinking of casein proteins using transglutaminase was studied as an approach to reduce the permeation of casein monomers, which typically results in reduced yield of protein in the retentate fraction. Two treatments (a) 5 °C/24 h (TA) and (b) 40 °C/90 min (TB), were applied to the feed before filtration at 5 °C, with a 0.1 µm membrane. Flux was high for TA treatment possibly due to the stabilising effect of transglutaminase on casein micelles. It is likely that formation of isopeptide bonds within and on the surface of micelles results in the micelles being less readily available for protein-protein and protein–membrane interactions, resulting in less resistance to membrane pores and flow passage, thereby conferring higher permeate flux. The results also showed that permeation of casein monomers into the permeate was significantly reduced after both enzymatic treatments as compared to control feed due to the reduced molecular mobility of soluble casein, mainly β-casein, caused by transglutaminase crosslinking.

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“…However, the CO 2 injection of whole milk concentrates showed a particle size ∼15 μm (D50) for both the control and treated powder samples. Milk concentrates with a higher viscosity form larger droplets when atomized, resulting in powder with a larger particle size ( Anandharamakrishnan, 2017 ; Power et al, 2020 ). The observed differences in particle size, structure, and shape appeared to have a large impact on its physical characteristics and have also positively influenced the rehydration behavior ( Babu and Amamcharla, 2022a ).…”

mentioning

confidence: 99%

Influence of micro- and nano-bubble treatment on morphological characteristics and flow properties of spray-dried milk protein concentrate powders

Babu

Siliveru²,

Amamcharla³

2022

JDS Communications

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Milk protein concentrate (MPC) is an ideal dairy ingredient to provide nutritional and functional benefits in highprotein dairy and food products. However, it is also a challenge for the end-user to incorporate MPC powders in a formulation due to their deprived bulk handling properties. Therefore, simple and innovative strategies to improving final physical powder properties are of critical consideration for the dairy industry. In the present work, we are exploring the possibility of utilizing micro-and nano-bubbles for improving morphological characteristics and flow properties of spray-dried MPC powders. Micro-and nano-bubble (MNB) incorporation exhibited lower particle size and had better flowability. The differences in particle structure and shape appear to have a large impact on its physical characteristics and will likely also influence the rehydration properties. Highlights • Treatment with MNB was used to improve MPC powder flowability. • Basic flowability energy values of MPC powders decreased with MNB injection. • Control MPC powders were more cohesive than MNB-MPC powders.

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Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation

Cited by 15 publications

References 45 publications

Water Effective Diffusion Coefficient in Dairy Powder Calculated by Digital Image Processing and through Machine Learning Algorithms of CLSM Micrographs

Water Effective Diffusion Coefficient in Dairy Powder Calculated by Digital Image Processing and through Machine Learning Algorithms of CLSM Micrographs

Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration

Influence of micro- and nano-bubble treatment on morphological characteristics and flow properties of spray-dried milk protein concentrate powders

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