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Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on rehydration properties

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
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
Alexander, M. (author)
Arla Foods
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Paulsson, 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
Glantz, 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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 (creator_code:org_t)
Elsevier BV, 2020
2020
English.
In: International Dairy Journal. - : Elsevier BV. - 0958-6946. ; 110
  • Journal article (peer-reviewed)
Abstract Subject headings
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  • Whey powder rehydration is expected to be closely linked to both denaturation and lactosylation of the proteins. This study investigated the relation between the forced imbibition rate of spray-dried milk serum protein/lactose powders and the particle morphology and how it is related to the insoluble and lactosylated protein fraction, respectively. Despite extensive variation in protein denaturation, aggregation and lactosylation, only comparably small effects on the forced imbibition rate of the powders and the particle morphology could be observed. A possible explanation for this rather limited effect on the rehydration properties and particle morphology might be that the surface composition of the powder particles is rather similar and dominated by native proteins. These insights have relevance for the formulation of whey powders with improved rehydration properties.

Subject headings

LANTBRUKSVETENSKAPER  -- Husdjursvetenskap -- Husdjursvetenskap (hsv//swe)
AGRICULTURAL SCIENCES  -- Animal and Dairy Sience -- Animal and Dairy Science. (hsv//eng)

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Andersson, I. M.
Bergenståhl, B.
Alexander, M.
Paulsson, M.
Glantz, M.
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AGRICULTURAL SCIENCES
AGRICULTURAL SCI ...
and Animal and Dairy ...
and Animal and Dairy ...
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Lund University

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