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- Andersson, I. M.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 (author)
Particle morphology and rehydration properties of spray-dried microgels and fractal aggregates with varying fractions of native milk serum proteins
- Article/chapterEnglish2021
Publisher, publication year, extent ...
- Elsevier Ltd,2021
- printrdacarrier
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- LIBRIS-ID:oai:DiVA.org:ri-49462
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-49462URI
- https://doi.org/10.1016/j.idairyj.2020.104862DOI
- https://lup.lub.lu.se/record/daa87ebe-fbf6-4618-829e-5a67ef4c0debURI
Supplementary language notes
- Language:English
- Summary in:English
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- SwePubSwePub
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Notes
- Funding text 1: The authors wish to thank Anny F. Frølund and Søren Bang Nielsen at Arla Foods Ingredients, Nr. Vium, Denmark for help with the UHPLC measurements and guidance with the protein aggregates, respectively. The authors wish to thank Mikel Sundin at RISE Research Institute of Sweden, Stockholm, Sweden for the help with the XPS measurements, and Anna Carnerup at Physical Chemistry department at Lund University for the help with the cryo-TEM. The authors gratefully acknowledge Arla Foods Ingredients (Viby, Denmark) for financial support (no conflict of interest).
- 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 and genre
- TEKNIK OCH TEKNOLOGIER Annan teknik Livsmedelsteknik hsv//swe
- ENGINEERING AND TECHNOLOGY Other Engineering and Technologies Food Engineering hsv//eng
- 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
Added entries (persons, corporate bodies, meetings, titles ...)
- Bergenståhl, B.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(Swepub:lu)livt-bbe (author)
- Millqvist-Fureby, AnnaRISE,Kemiska processer och läkemedel,Research Institutes of Sweden (RISE)(Swepub:ri)AnnaFu@ri.se (author)
- Alexander, M.Arla Foods Ingredients Group P/S, Denmark (author)
- Paulsson, M.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(Swepub:lu)ltkk-mpa (author)
- Glantz, M.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(Swepub:lu)food-mgn (author)
- Avdelningen för livsmedel och läkemedelInstitutionen för processteknik och tillämpad biovetenskap (creator_code:org_t)
Related titles
- In:International Dairy Journal: Elsevier Ltd1120958-69461879-0143
Internet link
- https://doi.org/10.1016/j.idairyj.2020.104862Fulltext
- https://doi.org/10.1016/j.idairyj.2020.104862
- http://dx.doi.org/10.1016/j.idairyj.2020.104862FULLTEXT
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-49462
- https://doi.org/10.1016/j.idairyj.2020.104862
- https://lup.lub.lu.se/record/daa87ebe-fbf6-4618-829e-5a67ef4c0deb
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