onr:"swepub:oai:DiVA.org:ri-36591"
Search: onr:"swepub:oai:DiVA.org:ri-36591" > Impact of protein s...
- 1 of 1
- Previous record
- Next record
- To hitlist
Impact of protein surface coverage and layer thickness on rehydration characteristics of milk serum protein/lactose powder particles
-
- Andersson, I. M. (author)
- Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
-
- Millqvist-Fureby, Anna (author)
- RISE,Yta, process och formulering,Research Institutes of Sweden (RISE)
-
- Sommertune, Jens (author)
- RISE,Yta, process och formulering,Research Institutes of Sweden (RISE)
- show more...
- show less...
- (creator_code:org_t)
- Elsevier BV, 2019
- 2019
- English.
- In: Colloids and Surfaces A. - : Elsevier BV. - 0927-7757 .- 1873-4359. ; 561, s. 395-404
- Journal article (peer-reviewed)
Abstract
Subject headings
Close
- Spray-dried powders were produced from milk serum protein concentrate and lactose in varying ratios, and the rehydration characteristics of the powders were evaluated. The dissolution rate was estimated with a flow-cell based technique, and the external and internal distribution of the powder components were evaluated with X-ray photoelectron spectroscopy and confocal Raman microscopy, respectively. The surface of the powder particles is more or less covered by a thin protein layer. A phase segregation between protein and lactose is observed in the interior of the particle resulting in a protein rich layer in the vicinity of the surface. However, the protein layer in the vicinity of the particle surface tends to become thinner as the bulk protein concentration increases in the powders (from 10 to 60% w/w). The time for the spontaneous imbibition to occur show a linear correlation with the protein surface coverage. The dissolution rate of powders containing 0.1% w/w protein is around 60 times faster than for a powder containing 1% w/w protein but the dissolution rate of powders containing 1% and 100% w/w differ only by a factor of 2. Thus, it is suggested that the outer protein layer becomes denser at the interface as the protein content increases in the powders, thereby causing poorer rehydration characteristics of the powders (especially for low protein concentrations 0.1–1% w/w). This insight has relevance for the formulation of whey protein powders with improved rehydration characteristics. © 2018 Elsevier B.V.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Confocal raman microscopy
- Lactose
- Milk serum protein
- Phase segregation
- Rehydration
- Spray drying
- Body fluids
- Dissolution
- Phase separation
- Powders
- Segregation (metallography)
- Sugars
- Surface segregation
- X ray photoelectron spectroscopy
- Milk serum proteins
- Phase segregations
- Proteins
- Confocal raman microscopy
- Lactose
- Milk serum protein
- Phase segregation
- Rehydration
- Spray drying
Publication and Content Type
- ref (subject category)
- art (subject category)
Find in a library
- Colloids and Surfaces A (Search for host publication in LIBRIS)
To the university's database
- 1 of 1
- Previous record
- Next record
- To hitlist
Find more in SwePub
- By the author/editor
- Andersson, I. M.
- Millqvist-Fureby ...
- Sommertune, Jens
- Alexander, M.
- Hellström, N.
- Glantz, M.
- show more...
- Paulsson, M.
- Bergenståhl, B.
- show less...
- About the subject
-
- AGRICULTURAL SCIENCES
- AGRICULTURAL SCI ...
- and Agriculture Fore ...
- and Food Science
- Articles in the publication
- Colloids and Sur ...
- By the university
- RISE
- Lund University
Search outside SwePub
- Extend your search to:
- Google Book Search
- Google Scholar
Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.
- Copyright © LIBRIS - National Library Systems
- LIBRIS.kb.se
