1
|
Effects of supplementing sodium caseinate on rehydration properties of spray-dried milk protein isolates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
2
|
Improving rehydration properties of spray-dried milk protein isolates by supplementing soluble caseins. Food Res Int 2021; 150:110770. [PMID: 34865785 DOI: 10.1016/j.foodres.2021.110770] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 09/15/2021] [Accepted: 10/18/2021] [Indexed: 11/24/2022]
Abstract
Spray-dried milk protein isolates (MPIs) are important dairy ingredients but may not have desirable rehydration properties for industrial applications. In the present study, rehydration properties of MPIs were improved by spray-drying MPI dispersions containing different amounts of soluble caseins in the form of derivatized MPI (dMPI). dMPI was prepared by alkalizing MPI dispersions to pH 11.0 and subsequently acidifying to pH 6.8 (the pH-cycle). All the spray-dried MPIs had the similar bulk density (around 0.33 g/cm-3), composition, size distribution (1-100 µm), and SEM morphology. However, the decrease of hydrodynamic diameter, dissolution of total solids and proteins, and disruption of particles during the dynamic rehydration were accelerated as the dMPI content increased, indicating the improved rehydration properties. The improvement in rehydration properties was not due to the wettability that decreased as the dMPI:MPI mass ratio changed from 0:8 to 8:0, but resulted from the reduced cross-linking of casein micelles on powder surface and the increased surface porosity during the hydration as observed for partially hydrated samples. The present work may assist industrial applications of spray-dried MPIs.
Collapse
|
3
|
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.
Collapse
|
4
|
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]
|
5
|
|
6
|
Li P, Jin Y, Sheng L. Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105380] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
7
|
Super-resolution microscopy and empirically validated autocorrelation image analysis discriminates microstructures of dairy derived gels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
8
|
Mendoza-Sánchez LG, Jiménez-Fernández M, Melgar-Lalanne G, Gutiérrez-López GF, Hernández-Arana A, Reyes-Espinosa F, Hernández-Sánchez H. Chemical Lipophilization of Bovine α-Lactalbumin with Saturated Fatty Acyl Residues: Effect on Structure and Functional Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3256-3265. [PMID: 30811185 DOI: 10.1021/acs.jafc.8b05174] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Bovine α-lactalbumin (α-LA) was chemically modified by the covalent attachment of fatty acid residues of different length (lauroyl, palmitoyl, and stearoyl) to modify its functional and antioxidant properties. Structural changes, functional properties, and antioxidant capacity in the pH interval between 3 and 10 were analyzed. Surface properties were improved. The esterification increased the hydrophobic interactions leading to a reduction in the solubility dependent on the incorporation ratio of the fatty acid residues. Improvement in emulsifying, foaming, and antioxidant properties were observed when the length of the fatty acid chains was short and mostly at a basic pH. With these results in mind, experiments could be conducted for the technological applications of these derivatives in the food, pharmaceutical, and cosmetic industries.
Collapse
Affiliation(s)
- Liliana G Mendoza-Sánchez
- Depto. de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional , Unidad Adolfo López Mateos , Av. Wilfrido Massieu esq. Cda. Manuel L. Stampa , CP. 07738 Mexico City , México
| | - Maribel Jiménez-Fernández
- Instituto de Ciencias Básicas , Universidad Veracruzana , Av. Dr. Luis Castelazo Ayala s/n, Col. Industrial Animas , CP. 91190 Xalapa , Veracruz , México
| | - Guiomar Melgar-Lalanne
- Instituto de Ciencias Básicas , Universidad Veracruzana , Av. Dr. Luis Castelazo Ayala s/n, Col. Industrial Animas , CP. 91190 Xalapa , Veracruz , México
| | - Gustavo F Gutiérrez-López
- Depto. de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional , Unidad Adolfo López Mateos , Av. Wilfrido Massieu esq. Cda. Manuel L. Stampa , CP. 07738 Mexico City , México
| | - Andrés Hernández-Arana
- Área de Biofisicoquimica, Depto. de Química , Universidad Autónoma Metropolitana Unidad Iztapalapa , Av. San Rafael Atlixco 186, Col. Vicentina , CP. 09340 Mexico City , México
| | - Francisco Reyes-Espinosa
- Área de Biofisicoquimica, Depto. de Química , Universidad Autónoma Metropolitana Unidad Iztapalapa , Av. San Rafael Atlixco 186, Col. Vicentina , CP. 09340 Mexico City , México
| | - Humberto Hernández-Sánchez
- Depto. de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional , Unidad Adolfo López Mateos , Av. Wilfrido Massieu esq. Cda. Manuel L. Stampa , CP. 07738 Mexico City , México
| |
Collapse
|
9
|
Felix da Silva D, Ahrné L, Ipsen R, Hougaard AB. Casein-Based Powders: Characteristics and Rehydration Properties. Compr Rev Food Sci Food Saf 2017; 17:240-254. [DOI: 10.1111/1541-4337.12319] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 10/13/2017] [Accepted: 10/13/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Denise Felix da Silva
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Lilia Ahrné
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Richard Ipsen
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Anni Bygvraa Hougaard
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| |
Collapse
|
10
|
Felix da Silva D, Larsen FH, Hougaard AB, Ipsen R. The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.01.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
11
|
Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures. Carbohydr Polym 2016; 150:299-307. [DOI: 10.1016/j.carbpol.2016.05.039] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 05/09/2016] [Accepted: 05/12/2016] [Indexed: 01/12/2023]
|
12
|
Ji J, Fitzpatrick J, Cronin K, Maguire P, Zhang H, Miao S. Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.030] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
13
|
Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.03.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
14
|
Lu Y, McMahon D, Metzger L, Kommineni A, Vollmer A. Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applications. J Dairy Sci 2015; 98:5917-30. [DOI: 10.3168/jds.2015-9482] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2015] [Accepted: 05/02/2015] [Indexed: 11/19/2022]
|
15
|
Corbatón-Báguena MJ, Álvarez-Blanco S, Vincent-Vela MC, Lora-García J. Utilization of NaCl solutions to clean ultrafiltration membranes fouled by whey protein concentrates. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2015.06.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
16
|
Uluko H, Liu L, Lv JP, Zhang SW. Functional Characteristics of Milk Protein Concentrates and Their Modification. Crit Rev Food Sci Nutr 2015; 56:1193-208. [DOI: 10.1080/10408398.2012.758625] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
17
|
Effect of dairy powders fortification on yogurt textural and sensorial properties: a review. J DAIRY RES 2013; 80:400-9. [DOI: 10.1017/s0022029913000514] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Yogurts are important dairy products that have known a rapid market growth over the past few decades. Industrial yogurt manufacture involves different processing steps. Among them, protein fortification of the milk base is elemental. It greatly enhances yogurt nutritional and functional properties and prevents syneresis, an undesirable yogurt textural defect. Protein enrichment can be achieved by either concentration process (evaporation under vacuum and membrane processing: reverse osmosis and/or ultrafiltration) or by addition of dairy ingredients. Traditionally, skim milk powder (SMP) is used to enrich the milk base before fermentation. However, increased quality and availability of other dairy ingredients such as milk protein isolates (MPI), milk protein concentrates (MPC) whey protein isolates (WPI) and concentrates (WPC), micellar casein (MC) and caseinates have promoted their use as alternatives to SMP. Substituting different dry ingredients for skim milk powder in yogurt making affects the yogurt mix protein composition and subsequent textural and sensorial properties. This review focuses on various type of milk protein used for fortification purposes and their influence on these properties.
Collapse
|
18
|
Micellar interaction study of synthetic antioxidant (BHA) and sodium dodecyl sulfate (SDS) in aqueous solution for potential pharmaceutical/food applications. J Mol Liq 2013. [DOI: 10.1016/j.molliq.2013.08.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|