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Ren Q, Keijzer P, Wichers HJ, Hettinga KA. Glycation of goat milk with different casein-to-whey protein ratios and its effects on simulated infant digestion. Food Chem 2024; 450:139346. [PMID: 38621311 DOI: 10.1016/j.foodchem.2024.139346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 04/03/2024] [Accepted: 04/10/2024] [Indexed: 04/17/2024]
Abstract
This research compared the effects of dry heating on the digestion of goat milk proteins with different casein-to-whey ratios (40% casein, C40 and 80% casein, C80). The glycation markers of heated samples were determined by LC-MS. Heating at 60 °C for 8 h induced early glycation while heating at 60 °C for 72 h induced advanced glycation. Unheated C80 samples showed a higher digestibility than unheated C40 samples, which may be due to their higher protein solubility. After dry heating for 72 h, no significant difference in digestibility was observed between C80 and C40 samples. Heating for 72 h decreased the digestibility of C40 samples compared to unheated samples, probably due to glycation, while protein aggregation was the main reason for the reduced digestibility of heated C80 samples. Overall, this study showed that dry heating for 72 h induced a lower digestibility of C80 and C40 samples, although with different underlying mechanisms.
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Affiliation(s)
- Qing Ren
- Food Quality & Design Group, Wageningen University & Research, Wageningen, the Netherlands
| | | | - Harry J Wichers
- Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, the Netherlands
| | - Kasper A Hettinga
- Food Quality & Design Group, Wageningen University & Research, Wageningen, the Netherlands.
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2
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Schulnies F, Höhme L, Kleinschmidt T. Ultrasonication of Micellar Casein Concentrate to Reduce Viscosity-Role of Undissolved Material. Foods 2023; 12:4519. [PMID: 38137323 PMCID: PMC10743153 DOI: 10.3390/foods12244519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/15/2023] [Accepted: 12/16/2023] [Indexed: 12/24/2023] Open
Abstract
This research reveals the underlying mechanisms that make high-intensity ultrasound an effective tool to reduce the viscosity of micellar casein concentrates and to enhance the solubility of the respective powders. Micellar casein concentrates (MCC) gained great importance in the production of valuable food products with high protein content, but the processing properties of the reconstituted solutions are deficient. Even though several presumptions were established, the reasons why ultrasound is able to reduce the product viscosity and what limitations occur when using sonication technology are still not clear yet. Our study aims to investigate those reasons by combining analyses of viscosity measurements, particle size distributions, solubility, and hydration. The data presented demonstrate that undissolved, highly hydrated particles play an important role in micellar casein concentrates showing a high viscosity. We conclude on the high voluminosity of those particles, since improved solubility and decreased viscosity are accompanying effects. The determined voluminosities of those particles are 35-40% higher than for colloidal dissolved micelles. Hence, the viscosity reduction of up to 50% can be only obtained by sonicating micellar casein concentrates derived from powder reconstitution, whereas ultrasonication of freshly prepared membrane-filtrated MCC does not reduce viscosity.
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Affiliation(s)
- Frank Schulnies
- Department of Applied Biosciences and Process Engineering, Anhalt University of Applied Sciences, 06366 Köthen, Germany; (L.H.); (T.K.)
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3
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Zhang T, Tang Y, Ge H, Zhang D, Li T, Cheng D, Liu J, Yu Y. Storage impact on egg white powder's physical and functional properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3799-3811. [PMID: 36251338 DOI: 10.1002/jsfa.12274] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/22/2022] [Accepted: 10/15/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Changes in storage temperature and time alter the functional properties of egg white powder (EWP) and determine its quality and shelf-life, finally affecting the consumer acceptance of the products made from EWP. In the present study, the EWP samples were stored at four different temperatures (-20, 4, 25 and 37 °C) for 60 days, and then the protein structural, physical and functional properties of EWP were measured and assessed further for correlation with storage conditions using heatmap. RESULTS The viscosity of the EWP solution increased after 30 days. Foaming ability and rheological properties increased first and then decreased compared to untreated samples with the prolonged storage time. Correlation analysis results indicated that the gel hardness, water holding capacity, foaming ability, emulsifying ability, particle size, dispersibility and viscosity of EWP were significantly related to storage time (P < 0.05). Only the gelation properties of EWP stored at 37 °C for 60 days changed significantly and were negatively related to its moisture content (P < 0.05). Additionally, the random coil content of EWP was positively correlated with particle size, moisture content, solubility and gel properties, whereas β-sheet was negatively correlated with them. CONCLUSION Compared to other temperatures, the functional properties of EWP were relatively stable under 4 °C. Therefore, the low temperature (4 °C) was selected as the most suitable storage temperature for EWP. The results of the present study could provide a theoretical basis for the shelf-life extension of EWP. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Yuanhu Tang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Huifang Ge
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Deju Zhang
- Food and Nutritional Science, School of Biological Science, The University of Hong Kong, Hong Kong, China
| | - Ting Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Dongkun Cheng
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
| | - Yiding Yu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun, China
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4
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Effect of hydration time on milk protein concentrate (MPC85) solubility and the renneting properties of skim milk fortified with the MPC85. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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5
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Singh R, Rathod G, Meletharayil G, Kapoor R, Sankarlal V, Amamcharla J. Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects. J Dairy Sci 2022; 105:9327-9346. [DOI: 10.3168/jds.2022-22208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 07/18/2022] [Indexed: 11/17/2022]
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6
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Wilbanks D, Lee M, Rahimi Y, Lucey J. Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products. J Dairy Sci 2022; 106:61-74. [DOI: 10.3168/jds.2022-22400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Accepted: 08/09/2022] [Indexed: 11/09/2022]
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7
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Gawande H, Arora S, Sharma V, Meena GS, Singh AK. Functional characterisation of buffalo milk protein co‐precipitate. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hemant Gawande
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Sumit Arora
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Vivek Sharma
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Ganga S Meena
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Ashish K Singh
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
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8
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Schulnies F, Teichmann H, Kohlus R, Kleinschmidt S, Kleinschmidt T. Photometric extinction measurements to study dissolution kinetic of skim milk powder. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Calcium-Reduced Micellar Casein Concentrate-Physicochemical Properties of Powders and Functional Properties of the Dispersions. Foods 2022; 11:foods11101377. [PMID: 35626947 PMCID: PMC9141348 DOI: 10.3390/foods11101377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 04/25/2022] [Accepted: 05/06/2022] [Indexed: 11/17/2022] Open
Abstract
This study aimed to examine the physicochemical properties of 30% calcium (Ca)-reduced micellar casein 80% protein powders (RC-MCC) and the functional properties of the resultant dispersions. The calcium reduction in the micellar casein (MCC) powder was achieved by subjecting the liquid micellular casein obtained from the microfiltration of pasteurized skim milk to carbon dioxide (CO2) treatment before and during ultrafiltration. The CO2 injection was controlled to obtain a 0 and 30% reduction in calcium in the C-MCC (control) and RC-MCC powders, respectively. The MCC powders were tested for physicochemical properties such as chemical composition, particle size distribution, and bulk density. The MCC powders were reconstituted in deionized water to test the functional properties of the dispersions, i.e., solubility, viscosity, heat stability, emulsifying capacity, emulsion stability, foam capacity, and foam stability. The CO2 injection did not result in any significant differences in the composition except mineral contents, particularly calcium. The particle size and bulk density of RC-MCC powders were significantly (p < 0.05) lower than control powders. The RC-MCC powder dispersions showed increased heat stability compared to control, whereas no significant changes in viscosity and emulsification capacity were observed between the two dispersions. However, the emulsion stability and foam stability of RC-MCC dispersions were significantly lower than C-MCC dispersions. This study showed that by utilizing a novel microfiltration−CO2 injection−ultrafiltration process, 30% calcium-reduced MCC powder was commercially feasible. This research also provides a detailed understanding of the effect of calcium reduction on the functional properties of resultant MCC dispersions. It showed that calcium reduction could improve the solubility of the powders and heat stability and foam capacity of the dispersions.
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10
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McSweeney DJ, Aydogdu T, Hailu Y, O’Mahony JA, McCarthy NA. Heat treatment of liquid ultrafiltration concentrate influences the physical and functional properties of milk protein concentrate powders. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Paul A, Gaiani C, Cvetkovska L, Paris C, Alexander M, Ray C, Francius G, EL-Kirat-Chatel S, Burgain J. Deciphering the impact of whey protein powder storage on protein state and powder stability. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Khalesi M, FitzGerald RJ. Impact of total calcium in milk protein concentrate on its interaction with the aqueous phase. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.128068] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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13
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Ni D, Liao M, Ma L, Chen F, Liao X, Hu X, Miao S, Fitzpatrick J, Ji J. Enhanced rehydration behaviors of micellar casein powder: The effects of high hydrostatic pressure treatments on micelle structures. Food Res Int 2021; 150:110797. [PMID: 34865812 DOI: 10.1016/j.foodres.2021.110797] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/11/2021] [Accepted: 10/28/2021] [Indexed: 01/31/2023]
Abstract
Natural micellar casein is generally dried into powdered forms for commercial transportation and storage. However, the poor rehydration ability of micellar casein powder critically limited the potential applications due to its dense cross-linked structures caused by colloidal calcium phosphate (CCP). In this study, micellar casein solutions were exposed to a high hydrostatic pressure (HHP) ranging from 100 to 500 MPa and were then freeze dried to produce powders. The effects on the casein micelle structures and the rehydration characteristics including wetting, dispersion and dissolving were comprehensively investigated. The results showed that HHP could induce smaller micelle sizes and significantly increase the free calcium in the reconstituted solution. It demonstrated that the majority of CCP bridges in casein micelles were dissociated, which produced porous powders with loose structures and thus significantly improved rehydration behaviors. 300 MPa was the pressure level that caused the quickest dispersion process and best solubility. Consequently, HHP has potential to be a novel physical technique to potentially modify the protein higher-order structures as well as improve the corresponding functionalities.
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Affiliation(s)
- Dandan Ni
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| | - Minjie Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
| | | | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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14
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Khalesi M, FitzGerald RJ. Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127516] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Li L, Wang J, Li M, Yang Y, Wang Z, Miao J, Zhao Z, Yang J. Detection of the adulteration of camel milk powder with cow milk by ultra-high performance liquid chromatography (UPLC). Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105117] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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16
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Lambers TT, Broeren S, Heck J, Bragt M, Huppertz T. Processing affects beta-casomorphin peptide formation during simulated gastrointestinal digestion in both A1 and A2 milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105099] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder. Foods 2021; 10:foods10081960. [PMID: 34441737 PMCID: PMC8394547 DOI: 10.3390/foods10081960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 11/16/2022] Open
Abstract
Glycomacropeptide (GMP) shows potential for enhancing the rehydration properties of high-protein dairy powders due to its hydrophilic nature. This study involved formulating micellar casein concentrate (MCC) solutions (8.6% final protein content) with 0, 10, and 20% GMP as a percentage of total protein, and investigated the physicochemical and rehydration properties of the resultant freeze-dried powders (P-MCC-0G, P-MCC-10G, and P-MCC-20G, respectively). The surface charges of caseins in the control MCC and 10 or 20% GMP blended solutions were −25.8, −29.6, and −31.5 mV, respectively. Tablets prepared from P-MCC-10G or P-MCC-20G powders displayed enhanced wettability with contact angle values of 80.6° and 79.5°, respectively, compared with 85.5° for P-MCC-0G. Moreover, blending of GMP with MCC resulted in faster disintegration of powder particles during rehydration (i.e., dispersibility) compared to P-MCC-0G. Faster and more extensive release of caseins from powder particles into solution was evident with the increasing proportion of GMP, with the majority of GMP released within the first 15 min of rehydration. The results of this study will contribute to further development of formulation science for achieving enhanced solubility characteristics of high-protein dairy powder ingredients, such as MCC.
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18
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Vasiljevic T, Toebes A, Huppertz T. Moisture sorption by dairy powders studied by low-field NMR. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105062] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Hammam ARA, Martínez-Monteagudo SI, Metzger LE. Progress in micellar casein concentrate: Production and applications. Compr Rev Food Sci Food Saf 2021; 20:4426-4449. [PMID: 34288367 DOI: 10.1111/1541-4337.12795] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 05/12/2021] [Accepted: 06/06/2021] [Indexed: 01/11/2023]
Abstract
Micellar casein concentrate (MCC) is a novel ingredient with high casein content. Over the past decade, MCC has emerged as one of the most promising dairy ingredients having applications in beverages, yogurt, cheese, and process cheese products. Industrially, MCC is manufactured by microfiltration (MF) of skim milk and is commercially available as a liquid, concentrated, or dried containing ≥9, ≥22, and ≥80% total protein, respectively. As an ingredient, MCC not only imparts a bland flavor but also offers unique functionalities such as foaming, emulsifying, wetting, dispersibility, heat stability, and water-binding ability. The high protein content of MCC represents a valuable source of fortification in a number of food formulations. For the last 20 years, MCC is utilized in many applications due to the unique physiochemical and functional characteristics. It also has promising applications to eliminate the cost of drying by producing concentrated MCC. This work aims at providing a succinct overview of the historical progress of the MCC, a review on the manufacturing methods, a discussion of MCC properties, varieties, and applications.
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Affiliation(s)
- Ahmed R A Hammam
- Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota.,Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Sergio I Martínez-Monteagudo
- Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, New Mexico.,Department of Chemical & Materials Engineering, New Mexico State University, Las Cruces, New Mexico
| | - Lloyd E Metzger
- Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota
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20
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Uribe-Alvarez R, O'Shea N, Murphy CP, Coleman-Vaughan C, Guinee TP. Evaluation of rennet-induced gelation under different conditions as a potential method for 3D food printing of dairy-based high-protein formulations. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106542] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Khalesi M, FitzGerald RJ. Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence. Crit Rev Food Sci Nutr 2021; 62:6973-6989. [PMID: 33856251 DOI: 10.1080/10408398.2021.1908955] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Milk protein concentrates (MPCs), which are produced from skim milk following a series of manufacturing steps including pasteurization, membrane filtration, evaporation and spray drying, represent a relatively new category of dairy ingredients. MPC powders mainly comprise caseins and whey proteins in the same ratio of occurrence as in milk. While bovine MPCs have applications as an ingredient in several protein enriched food products, technofunctional concerns, e.g., reduced solubility and emulsification properties, especially after long-term storage, limit their widespread and consistent utilization in many food products. Changes in the surface and internal structure of MPC powder particles during manufacture and storage occur via casein-casein and casein-whey protein interactions and also via the formation of casein crosslinks in the presence of calcium ions which are associated with diminishment of MPCs functional properties. The aggregation of micellar caseins as a result of these interactions has been considered as the main cause of insolubility in MPCs. In addition, the occurrence of lactose-protein interactions as a result of the promotion of the Maillard reaction mainly during storage of MPC may lead to greater insolubility. This review focuses on the solubility of MPC with an emphasis on understanding the factors involved in its insolubility along with approaches which may be employed to overcome MPC insolubility. Several strategies have been developed based on manipulation of the manufacturing process, along with composition, physical, chemical and enzymatic modifications to overcome MPC insolubility. Despite many advances, dairy ingredient manufacturers are still investigating technical solutions to resolve the insolubility issues associated with the large-scale manufacture of MPC.
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22
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Wu S, Cronin K, Fitzpatrick J, Miao S. Updating insights into the rehydration of dairy-based powder and the achievement of functionality. Crit Rev Food Sci Nutr 2021; 62:6664-6681. [PMID: 33792423 DOI: 10.1080/10408398.2021.1904203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Dairy-based powder had considerable development in the recent decade. Meanwhile, the increased variety of dairy-based powder led to the complex difficulties of rehydrating dairy-based powder, which could be the poor wetting or dissolution of powder. To solve these various difficulties, previous studies investigated the rehydration of powder by mechanical and chemical methods on facilitating rehydration, while strategies were designed to improve the rate-limiting rehydration steps of different powder. In this review, special emphasis is paid to the surface and structure of the dairy-based powder, which was accountable for understanding rehydration and the rate-limiting step. Besides, the advantage and disadvantage of methods employed in rehydration were described and compared. The achievement of the powder functionality was finally discussed and correlated with the rehydration methods. It was found that the surface and structure of dairy-based powder were decided by the components and production of powder. Post-drying methods like agglomeration and coating can tailor the surface and structure of powder afterwards to obtain better rehydration. The merit of the mechanical method is that it can be applied to rehydrate dairy-based powder without any addition of chemicals. Regarding chemical methods, calcium chelation is proved to be an effective chemical in rehydration casein-based powder.
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Affiliation(s)
- Shaozong Wu
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland.,Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Kevin Cronin
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - John Fitzpatrick
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland
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23
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Singh R, Amamcharla JK. Effect of pH on heat-induced interactions in high-protein milk dispersions and application of fluorescence spectroscopy in characterizing these changes. J Dairy Sci 2021; 104:3899-3915. [PMID: 33612213 DOI: 10.3168/jds.2020-19304] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Accepted: 11/16/2020] [Indexed: 11/19/2022]
Abstract
This study investigated casein-whey protein interactions in high-protein milk dispersions (5% protein wt/wt) during heating at 90°C for 1.5 to 7.5 min at 3 different pH of 6.5, 6.8, and 7.0, using both conventional methods (gel electrophoresis, physicochemical properties) and fluorescence spectroscopy. Conventional methods confirmed the presence of milk protein aggregates during heating, similar to skim milk. These methods were able to help in understanding the denaturation and aggregation of milk proteins as a function of heat treatment. However, the results from the conventional methods were greatly affected by batch-to-batch variations and, therefore, differentiation could be drawn only in nonheated samples and samples heated for a longer duration. The front-face fluorescence spectroscopy was found to be a useful tool that provided additional information to conventional methods and helped in understanding differences between nonheated, low-, and high-heated samples, along with the type of sample used (derived from liquid or powder milk protein concentrates). At all pH values, tryptophan maxima in nonheated samples derived from powdered milk protein concentrates presented a blue shift in comparison to samples derived from liquid milk protein concentrates, and tryptophan maxima in heated samples presented a red shift. With the heating of the sample, Maillard emission and excitation spectra also showed increases in the peak intensities from 408 to 432 and 260 to 290 nm, respectively. As the level of denaturation increased with heating, a marked differentiation can be seen in the principal component analysis plots of tryptophan, Maillard emission, and excitation spectra, indicating that the front-face fluorescence technique has a potential to monitor and classify samples according to milk protein interactions as a function of pH and heat exposure. Overall, it can be said that the pattern of protein-protein interactions in high-protein dispersions was similar to the observation reported in skim milk systems, and fluorescence spectroscopy with chemometrics can be used as a rapid, nondestructive, and complementary method to conventional methods for following heat-induced changes.
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Affiliation(s)
- Richa Singh
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan 66506; ICAR-National Dairy Research Institute, Karnal-132001, Haryana, India
| | - J K Amamcharla
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan 66506.
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Schäfer J, Hinrichs J, Kohlus R, Huppertz T, Atamer Z. Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104888] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Zenker HE, Raupbach J, Boeren S, Wichers HJ, Hettinga KA. The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106098] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Cenini V, Gallagher L, McKerr G, McCarthy N, McSweeney D, Auty M, O'Hagan B. A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105881] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Glover ZJ, Francis MJ, Fiutowski J, Sun Q, Yu Q, Andersen U, Brewer JR, Simonsen AC, Povey MJ, Holmes MJ. Acoustic attenuation spectroscopy and helium ion microscopy study of rehydration of dairy powder. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124795] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Christiansen MV, Pedersen TB, Brønd JN, Skibsted LH, Ahrné L. Physical properties and storage stability of reverse osmosis skim milk concentrates: Effects of skim milk pasteurisation, solid content and thermal treatment. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109922] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Bot F, Crowley SV, O'Mahony JA. Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet- and dry-blending approaches. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104661] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zanon EO, Pimentel TC, Gomez RJHC, Fagnani R. Development of a whey protein spread enriched with β-glucan: an alternative for whey valorization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1711-1717. [PMID: 31803934 DOI: 10.1002/jsfa.10186] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 11/25/2019] [Accepted: 11/27/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Innovative approaches to combine whey with other ingredients and the use of new techniques in product development should be explored to meet consumers' needs and expectations. However, the question arises here of whether whey protein could be used as a suitable food matrix for supplementation with β-glucan, an attractive glucose polymer and a physiologically functional component. The present study addresses the challenge associated with the design and characterization of whey protein spread as a substrate for β-glucan delivery. The results are discussed on the basis of physical-chemical and microbiological characteristics, which are subsequently linked to its sensorial profile. RESULTS A whey protein spread can be developed without the addition of NaCl, with physicochemical characteristics (pH, viscosity), microbiological counts, and sensory acceptance (color, aroma, overall impression) similar to the product with NaCl. This spread can be refrigerated for 28 days. The whey protein spread presented high whey protein content (18.67-19.17 g 100 g-1 ) and could be a good source of carbohydrates (8.30-8.68 g 100 g-1 ), with low levels of fat (0.2 g 100 g-1 ) and lactose (1.56-1.61 g 100 g-1 ). The sensorial results showed that women would prefer a product with lower salt content. CONCLUSION This is the first study to evaluate the development of a whey protein spread enriched with β-glucan, providing results that are of interest for the dairy sector. The combination of whey and β-glucan can be explored industrially as a whey protein spread, with satisfactory results for physicochemical, microbiological, and sensory acceptance. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Emely Osti Zanon
- Science and Technology of Milk and Dairy Products Master's Degree, Research Center, Unopar University, Londrina, Brazil
| | - Tatiana Colombo Pimentel
- Science and Technology of Milk and Dairy Products Master's Degree, Research Center, Unopar University, Londrina, Brazil
- Federal Institute of Paraná, Paranavaí, Brazil
| | | | - Rafael Fagnani
- Science and Technology of Milk and Dairy Products Master's Degree, Research Center, Unopar University, Londrina, Brazil
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McSweeney DJ, Maidannyk V, Montgomery S, O’Mahony JA, McCarthy NA. The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders. Foods 2020; 9:E236. [PMID: 32098298 PMCID: PMC7074018 DOI: 10.3390/foods9020236] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 02/18/2020] [Accepted: 02/20/2020] [Indexed: 02/07/2023] Open
Abstract
This study investigated the physical and rehydration properties of milk protein concentrate (MPC) powders with five different protein contents (i.e., 38.9, 53.7, 63.6, 74.1, and 84.7%, w/w) prepared by recombining the ultrafiltration (UF) retentate and UF permeate of skim milk. Powder density and flowability increased, while the powder particle size decreased with decreasing powder protein content. The amount of non-wetting MPC powder decreased with decreasing protein content, demonstrating greater wettability for lower protein powders. At protein contents >65% (w/w), the dispersibility and solubility of the powders decreased significantly, likely due to the greater hydrophobic interactions between casein proteins and a lower concentration of lactose. Therefore, as the protein content of the MPC powders was decreased, their rehydration properties improved. The results obtained in this study provide novel insights into the relationship between the composition of recombined UF retentate and UF permeate streams on the subsequent powder particle size, density, and rehydration properties, and demonstrate that such powders possess similar properties to those prepared using conventional direct membrane filtration.
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Affiliation(s)
- David J. McSweeney
- Food Chemistry and Technology Department, Teagasc Food Research Centre, P61 C996 Fermoy, Ireland; (D.J.M.); (V.M.); (S.M.)
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland;
| | - Valentyn Maidannyk
- Food Chemistry and Technology Department, Teagasc Food Research Centre, P61 C996 Fermoy, Ireland; (D.J.M.); (V.M.); (S.M.)
| | - Sharon Montgomery
- Food Chemistry and Technology Department, Teagasc Food Research Centre, P61 C996 Fermoy, Ireland; (D.J.M.); (V.M.); (S.M.)
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland;
| | - Noel A. McCarthy
- Food Chemistry and Technology Department, Teagasc Food Research Centre, P61 C996 Fermoy, Ireland; (D.J.M.); (V.M.); (S.M.)
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32
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Huang X, Lee EJ, Ahn DU. Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:881-890. [PMID: 30744367 PMCID: PMC6498084 DOI: 10.5713/ajas.18.0738] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 11/19/2018] [Accepted: 12/04/2018] [Indexed: 11/27/2022]
Abstract
OBJECTIVE A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein and their combinations, and their nutrient content, shelf-life and flavor acceptability were compared. METHODS Spray dried egg white, egg yolk, and soy protein isolate were purchased from manufacturers and used for the formulae. RESULTS The protein contents of the non-dairy creamer analogs/mimics were about 8.5% as calculated. The amounts of oleic and linoleic acid content increased as the amount of yolk increased in the formula, but the increases of polyunsaturated fatty acids were <0.5% of total fat. Addition of egg yolk to the formula increased choline and lutein content in the products, but the amounts were <0.4 mg/g for choline and 4 μg/g for lutein. The lutein in the products continued to decrease over the storage time, and only about 15% to 20% of the 0-month amounts were left after 3 months of storage. Although the thiobarbituric acid reactive substances values of the spray-dried non-dairy creamer analogs/mimics increased as storage time increased, the values were still low. Yellowness, darkness, and egg flavor/odor of the non-dairy creamer analogs/mimics increased as the amount of egg yolk in the formula increased. The overall acceptability of the non-dairy creamer analogs/mimics was closely related to the intensity of egg flavor/odor, but storage improved their overall acceptance because most of the off-odor volatiles disappeared during the storage. Water temperature was the most important parameter in dissolving spray-dried non-dairy creamer analogs/mimics, and 55°C to 75°C was the optimal water temperature conditions to dissolve them. CONCLUSION Higher amounts of yolk and soy protein combinations in place of egg white reduced the cost of the products significantly and those products contained better and balanced nutrients than the commercial coffee creamers. However, off-flavor and solubility were two important issues in the products.
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Affiliation(s)
- Xi Huang
- College of Food Science & Technology, Huazhong Agricultural University, Egg Processing Technology Local Joint National Engineering Research Center, National R&D Center for Egg Processing, Wuhan, Hubei 430070,
China
| | - Eun Joo Lee
- Department of Food and Nutrition, University of Wisconsin-Stout, Menomonie, WI 54751,
USA
| | - Dong U. Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011,
USA
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33
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Corredig M, Nair PK, Li Y, Eshpari H, Zhao Z. Invited review: Understanding the behavior of caseins in milk concentrates. J Dairy Sci 2019; 102:4772-4782. [DOI: 10.3168/jds.2018-15943] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Accepted: 02/07/2019] [Indexed: 01/16/2023]
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34
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Meng Q, Chen F, Xiao T, Zhang L. Superfine grinding of
Dendrobium officinale
: the finer the better? Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14129] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qingran Meng
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson SC 29634 USA
| | - Tiancun Xiao
- Inorganic Chemistry Laboratory University of Oxford Oxford OX1 3QR UK
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
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Pandalaneni K, Bhanduriya K, Amamcharla J, Marella C, Metzger L. Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability. J Dairy Sci 2019; 102:155-163. [DOI: 10.3168/jds.2018-15239] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Accepted: 09/21/2018] [Indexed: 11/19/2022]
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Kieferle I, Hiller K, Kulozik U, Germann N. Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions. J Colloid Interface Sci 2018; 537:458-464. [PMID: 30469114 DOI: 10.1016/j.jcis.2018.11.048] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Revised: 11/12/2018] [Accepted: 11/12/2018] [Indexed: 10/27/2022]
Abstract
As the processability of fresh and reconstituted milk protein concentrates crucially depends on their rheological properties, a considerable amount of studies focuses on this topic. By means of a direct comparison, we are the first to clearly show that distinct rheological differences can exist between fresh and reconstituted milk protein concentrates under standard and processing conditions. We show that reconstituted milk protein concentrates made from commercial milk protein powders exhibit higher viscosities than fresh ones. Furthermore, we found that during intense shearing, the reconstituted milk protein concentrates undergo a loss of structure, which manifests itself in a significant viscosity decrease. The inverse effect can be observed for fresh milk protein concentrates. Besides these differences, the reconstituted milk protein concentrates exhibit gel-like properties above a certain protein content. We attribute these observations to protein-protein interactions in the milk protein powder, which are induced by manufacturing and/or storing conditions. Our results demonstrate that rheological properties of fresh and reconstituted milk protein concentrates are quantitatively not invariably interchangeable. Thus, the purpose of this article is to emphasize the necessity for researchers and engineers to take into account the rheological particularities of different milk protein concentrates prior to usage.
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Affiliation(s)
- I Kieferle
- Food and Bioprocess Engineering, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany.
| | - K Hiller
- Food and Bioprocess Engineering, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
| | - U Kulozik
- Food and Bioprocess Engineering, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
| | - N Germann
- Fluid Dynamics of Complex Biosystems, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
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38
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Babu KS, Amamcharla JK. Application of front-face fluorescence spectroscopy as a tool for monitoring changes in milk protein concentrate powders during storage. J Dairy Sci 2018; 101:10844-10859. [PMID: 30316594 DOI: 10.3168/jds.2018-14885] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Accepted: 08/28/2018] [Indexed: 11/19/2022]
Abstract
This study investigated the feasibility of front-face fluorescence spectroscopy (FFFS) to predict the solubility index and relative dissolution index (RDI) of milk protein concentrate (MPC) powders during storage. Twenty MPC powders with varying protein contents from 4 different commercial manufacturers were used in this study. The MPC powders were stored at 2 temperatures (25 and 40°C) for 0, 1, 2, 4, 8, and 12 wk. The front-face fluorescence spectra of tryptophan and Maillard products were recorded and analyzed with chemometrics to predict solubility of MPC powders. The similarity maps showed clear discrimination of the MPC samples stored at 25 and 40°C. Partial least squares regression models were developed using the fluorescence spectra of tryptophan and Maillard products to predict the solubility index and RDI measurements of MPC powders, and the prediction models were validated using an independent test set. Coefficients of determination (R2) of 0.76, 0.84, and 0.68 were obtained between fluorescence spectra (tryptophan emission, Maillard emission, and Maillard excitation, respectively) and solubility index. The R2 values for the RDI predictions were 0.58 and 0.60 for the data set of tryptophan emission and Maillard emission, respectively. The ratio of prediction error to standard deviation was >2 for Maillard emission fluorescence spectra and solubility index measurements, indicating good practical utility of the partial least squares regression prediction models. The results indicated that the solubility and dissolution behavior of MPC powders were related to their protein content and storage conditions that could be measured using FFFS. Hence, FFFS can be used as a rapid nondestructive analytical technique to predict the solubility and dissolution characteristics of MPC powders.
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Affiliation(s)
- K S Babu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan 66506
| | - J K Amamcharla
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan 66506.
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39
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Nasser S, De Sa Peixoto P, Moreau A, Croguennec T, Bray F, Rolando C, Tessier FJ, Hédoux A, Delaplace G. Storage of Micellar Casein Powders with and without Lactose: Consequences on Color, Solubility, and Chemical Modifications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10274-10282. [PMID: 29957950 DOI: 10.1021/acs.jafc.7b06147] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
During storage, a series of changes occur for dairy powders, such as protein lactosylation and the formation of Maillard reaction products (MRPs), leading to powder browning and an increase of insoluble matter. The kinetics of protein lactosylation and MRP formation are influenced by the lactose content of the dairy powder. However, the influence of lactose in the formation of insoluble matter and its role in the underlying mechanisms is still a subject of speculation. In this study, we aim to investigate the role of lactose in the formation of insoluble matter in a more comprehensive way than the existing literature. For that, two casein powders with radically different lactose contents, standard micellar casein (MC) powder (MC1) and a lactose-free (less than 10 ppm) MC powder (MC2), were prepared and stored under controlled conditions for different periods of time. Powder browning index measurements and solubility tests on reconstituted powders were performed to study the evolution of the functional properties of MC powders during aging. Proteomic approaches [one-dimensional electrophoresis and liquid chromatography-mass spectrometry (LC-MS)] and innovative label-free quantification methods were used to track and quantify the chemical modifications occurring during the storage of the powders. Reducing the amount of lactose limited the browning of MC powders but had no effect on the loss of solubility of proteins after storage, suggesting that the action of lactose, leading to the production of MRC, does not promotes the formation of insoluble matter. Electrophoresis analysis did not reveal any links between the formation of covalent bonds between caseins and loss in solubility, regardless of the lactose content. However, LC-MS analyses have shown that different levels of chemical modifications occur during the MC powder storage, depending upon the presence of lactose. An increase of protein lactosylation and acetylation was observed for the powder with a higher lactose content, while an increase of protein deamidation and dephosphorylation was observed for that containing lower lactose. The decrease of pH in the presence of lactose as a result of Maillard reaction (MR) may explain the difference in the chemical modifications of the two powders. In view of the present results, it is clear that lactose is not a key factor promoting insolubility and for the formation of cross-links between caseins during storage. This suggests that lactosylation is not the core reaction giving rise to loss in solubility.
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Affiliation(s)
- Sarah Nasser
- Centre National Interprofessionnel de l'Economie Laitière , F-75009 Paris , France
- Unité Matériaux et Transformations (UMET), UMR 8207, Ecole Nationale Supérieure de Chimie de Lille (ENSCL), Institut National de la Recherche Agronomique (INRA), Centre National de la Recherche Scientifique (CNRS) , Université de Lille , F-59000 Lille , France
- UR 638, Processus aux Interfaces et Hygiène des Matériaux , Institut National de la Recherche Agronomique (INRA) , F-59651 Villeneuve d'Ascq , France
- Unité Matériaux et Transformations (UMET), UMR 8207 , Centre National de la Recherche Scientifique (CNRS) , F-59655 Villeneuve d'Ascq , France
| | - Paulo De Sa Peixoto
- Unité Matériaux et Transformations (UMET), UMR 8207, Ecole Nationale Supérieure de Chimie de Lille (ENSCL), Institut National de la Recherche Agronomique (INRA), Centre National de la Recherche Scientifique (CNRS) , Université de Lille , F-59000 Lille , France
- UR 638, Processus aux Interfaces et Hygiène des Matériaux , Institut National de la Recherche Agronomique (INRA) , F-59651 Villeneuve d'Ascq , France
| | - Anne Moreau
- Unité Matériaux et Transformations (UMET), UMR 8207, Ecole Nationale Supérieure de Chimie de Lille (ENSCL), Institut National de la Recherche Agronomique (INRA), Centre National de la Recherche Scientifique (CNRS) , Université de Lille , F-59000 Lille , France
- UR 638, Processus aux Interfaces et Hygiène des Matériaux , Institut National de la Recherche Agronomique (INRA) , F-59651 Villeneuve d'Ascq , France
| | - Thomas Croguennec
- Laboratoire Science et Technologie du Lait et de l'Œuf (STLO) , Institut National de la Recherche Agronomique (INRA) , Agrocampus Ouest, F-35000 Rennes , France
| | - Fabrice Bray
- Miniaturisation pour la Synthèse, l'Analyse & la Protéomique (MSAP), USR 3290, Centre National de la Recherche Scientifique (CNRS) , Université de Lille 1 Sciences et Technologies , F-59655 Villeneuve d'Ascq Cedex, France
| | - Christian Rolando
- Miniaturisation pour la Synthèse, l'Analyse & la Protéomique (MSAP), USR 3290, Centre National de la Recherche Scientifique (CNRS) , Université de Lille 1 Sciences et Technologies , F-59655 Villeneuve d'Ascq Cedex, France
| | - Frédéric J Tessier
- Lille Inflammation Research International Center (LIRIC), U995 , Université de Lille , F-59000 Lille , France
| | - Alain Hédoux
- Unité Matériaux et Transformations (UMET), UMR 8207, Ecole Nationale Supérieure de Chimie de Lille (ENSCL), Institut National de la Recherche Agronomique (INRA), Centre National de la Recherche Scientifique (CNRS) , Université de Lille , F-59000 Lille , France
- Unité Matériaux et Transformations (UMET), UMR 8207 , Centre National de la Recherche Scientifique (CNRS) , F-59655 Villeneuve d'Ascq , France
| | - Guillaume Delaplace
- Unité Matériaux et Transformations (UMET), UMR 8207, Ecole Nationale Supérieure de Chimie de Lille (ENSCL), Institut National de la Recherche Agronomique (INRA), Centre National de la Recherche Scientifique (CNRS) , Université de Lille , F-59000 Lille , France
- UR 638, Processus aux Interfaces et Hygiène des Matériaux , Institut National de la Recherche Agronomique (INRA) , F-59651 Villeneuve d'Ascq , France
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40
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Addition of proline-rich whey peptides during dehydration increases solubility of rehydrated milk protein concentrates. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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41
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Babu KS, Siliveru K, Amamcharla J, Vadlani PV, Ambrose RK. Influence of protein content and storage temperature on the particle morphology and flowability characteristics of milk protein concentrate powders. J Dairy Sci 2018; 101:7013-7026. [DOI: 10.3168/jds.2018-14405] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Accepted: 04/04/2018] [Indexed: 11/19/2022]
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42
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Lin Y, Kelly AL, O'Mahony JA, Guinee TP. Effects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrate. J Dairy Sci 2018; 101:6799-6813. [PMID: 29803416 DOI: 10.3168/jds.2017-14300] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Accepted: 04/13/2018] [Indexed: 11/19/2022]
Abstract
Milk protein concentrate (MPC) powders (∼81% protein) were made from skim milk that was heat treated at 72°C for 15 s (LHMPC) or 85°C for 30 s (MHMPC). The MPC powder was manufactured by ultrafiltration and diafiltration of skim milk at 50°C followed by spray drying. The MPC dispersions (4.02% true protein) were prepared by reconstituting the LHMPC and MHMPC powders in distilled water (LHMPCw and MHMPCw, respectively) or milk permeate (LHMPCp and MHMPCp, respectively). Increasing milk heat treatment increased the level of whey protein denaturation (from ∼5 to 47% of total whey protein) and reduced the concentrations of serum protein, serum calcium, and ionic calcium. These changes were paralleled by impaired rennet-induced coagulability of the MHMPCw and MHMPCp dispersions and a reduction in the pH of maximum heat stability of MHMPCp from pH 6.9 to 6.8. For both the LHMPC and MHMPC dispersions, the use of permeate instead of water enhanced ethanol stability at pH 6.6 to 7.0, impaired rennet gelation, and changed the heat coagulation time and pH profile from type A to type B. Increasing the severity of milk heat treatment during MPC manufacture and the use of permeate instead of water led to significant reductions in the viscosity of stirred yogurt prepared by starter-induced acidification of the MPC dispersions. The current study clearly highlights how the functionality of protein dispersions prepared by reconstitution of high-protein MPC powders may be modulated by the heat treatment of the skim milk during manufacture of the MPC and the composition of the solvent used for reconstitution.
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Affiliation(s)
- Yingchen Lin
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, T12 Y337
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, T12 Y337
| | - Timothy P Guinee
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland, P61 C996.
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43
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Nasser S, Hédoux A, Giuliani A, Le Floch-Fouéré C, Santé-Lhoutellier V, de Waele I, Delaplace G. Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2243-2250. [PMID: 28981148 DOI: 10.1002/jsfa.8711] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 09/22/2017] [Accepted: 09/25/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Synchrotron radiation circular dichroism (SRCD) and Fourier transform infrared (FTIR) spectroscopy were used to examine the conformation evolution of micellar casein (MC) powder during storage and to determine whether the spectral changes could be related to their solubility evolution. RESULTS A loss in intensity of SRCD spectra as a function of storage time has been observed. Quantification of secondary structures revealed losses of α-helix content during storage. Moreover, a redshift of the amide I band in the FTIR spectrum was demonstrated during the storage and was interpreted as a rearrangement of the secondary structure of the protein, which is in line with the SRCD results. The qualitative results obtained by FTIR clearly support the quantitative evolution of the secondary structure obtained by the analysis of SRCD spectra. Principal component analysis (PCA) of FTIR spectra permits a good separation of samples according to the storage time. PCA shows that the evolution of secondary structures and solubility loss are closely linked. CONCLUSION With the quantitative data provided by SRCD spectra, it was established that, whatever the storage conditions, a unique curve exists between loss of α-helix content and loss in solubility, showing that loss of α-helix content is a marker of solubility loss for the MC powders studied. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Sarah Nasser
- Centre National Interprofessionnel de l'Economie Laitière, F-75009, Paris, France
- Université de Lille, CNRS, INRA, ENSCL, UMR 8207, UMET, Unité Matériaux et Transformations, F-59000, Lille, France
- INRA, UR, 638, Processus aux Interfaces et Hygiène des Matériaux, F-59651 Villeneuve d'Ascq, France
- UMET, UMR CNRS 8207, F-59655 Villeneuve d'Ascq, France
| | - Alain Hédoux
- Université de Lille, CNRS, INRA, ENSCL, UMR 8207, UMET, Unité Matériaux et Transformations, F-59000, Lille, France
- UMET, UMR CNRS 8207, F-59655 Villeneuve d'Ascq, France
| | - Alexandre Giuliani
- Synchrotron SOLEIL, 91192, Gif-sur-Yvette, France
- INRA, UAR1008, Département CEPIA, F-44316, Nantes, France
| | | | | | - Isabelle de Waele
- LASIR UMR CNRS 8516, Université de Lille 1, F-59655 Villeneuve d'Ascq Cedex, France
| | - Guillaume Delaplace
- Université de Lille, CNRS, INRA, ENSCL, UMR 8207, UMET, Unité Matériaux et Transformations, F-59000, Lille, France
- INRA, UR, 638, Processus aux Interfaces et Hygiène des Matériaux, F-59651 Villeneuve d'Ascq, France
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Nasser S, Moreau A, Jeantet R, Hédoux A, Delaplace G. Influence of storage conditions on the functional properties of micellar casein powder. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.09.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Nasser S, Jeantet R, De-Sa-Peixoto P, Ronse G, Nuns N, Pourpoint F, Burgain J, Gaiani C, Hédoux A, Delaplace G. Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Effect of milk protein concentrate (MPC80) quality on susceptibility to fouling during thermal processing. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.063] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Sutariya SG, Huppertz T, Patel HA. Influence of milk pre-heating conditions on casein–whey protein interactions and skim milk concentrate viscosity. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.01.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Meng Q, Fan H, Xu D, Aboshora W, Tang Y, Xiao T, Zhang L. Superfine grinding improves the bioaccessibility and antioxidant properties of Dendrobium officinale
powders. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13405] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qingran Meng
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Haoran Fan
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Dan Xu
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Waleed Aboshora
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi 214122 China
- Department of Food Processing; Faculty of Engineering; University of Elemam Elmahadi; PO Box 209 Kosti Sudan
| | - Yiyou Tang
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Tiancun Xiao
- Inorganic Chemistry Laboratory; University of Oxford; Oxford OX1 3QR UK
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; Wuxi 214122 China
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New insights into the mechanism of rehydration of milk protein concentrate powders determined by Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS). Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.031] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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