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Particle morphology and rehydration properties of spray-dried microgels and fractal aggregates with varying fractions of native milk serum proteins
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- 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
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- Bergenståhl, B. (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
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- Millqvist-Fureby, Anna (author)
- RISE,Kemiska processer och läkemedel,Research Institutes of Sweden (RISE)
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- (creator_code:org_t)
- Elsevier Ltd, 2021
- 2021
- English.
- In: International Dairy Journal. - : Elsevier Ltd. - 0958-6946 .- 1879-0143. ; 112
- Journal article (peer-reviewed)
Abstract
Subject headings
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- To keep their functional properties, it is crucial that protein aggregates maintain their structure after spray drying and that the powders can be fully rehydrated. In this study, microgels and fractal aggregates were prepared by heating a mixture of milk serum protein concentrate and lactose (40/60; %, w/w) at 85 °C for 15 min by varying the pH. Various fractions of native proteins were added to the systems prior to spray drying. This study showed that microgels and fractal aggregates kept their structure after spray drying and reconstitution. The particle morphology could be correlated to the stiffness of the interface of the feed droplet. The forced imbibition rate showed a negative correlation with increasing amount of aggregated proteins in the powders that seems to be a result of denatured/aggregated proteins present at the surface. These findings are of importance for the formulation of spray-dried powders with improved rehydration characteristics. © 2020 The Author(s)
Subject headings
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Keyword
- Aggregates
- Dairies
- Fractals
- Gels
- Powders
- Proteins
- Spray drying
- Aggregated protein
- Functional properties
- Milk serum proteins
- Negative correlation
- Particle morphologies
- Protein aggregates
- Rehydration Characteristics
- Spray-dried powders
- Morphology
Publication and Content Type
- ref (subject category)
- art (subject category)
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