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Particle morphology and rehydration properties of spray-dried microgels and fractal aggregates with varying fractions of native milk serum proteins
Lund University, Sweden.
Lund University, Sweden.
RISE Research Institutes of Sweden, Bioekonomi och hälsa, Kemiska processer och läkemedel.ORCID-id: 0000-0001-9891-8968
Arla Foods Ingredients Group P/S, Denmark.
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2021 (Engelska)Ingår i: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 112, artikel-id 104862Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

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)

Ort, förlag, år, upplaga, sidor
Elsevier Ltd , 2021. Vol. 112, artikel-id 104862
Nyckelord [en]
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
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Naturvetenskap
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URN: urn:nbn:se:ri:diva-49462DOI: 10.1016/j.idairyj.2020.104862Scopus ID: 2-s2.0-85091578459OAI: oai:DiVA.org:ri-49462DiVA, id: diva2:1478211
Anmärkning

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).

Tillgänglig från: 2020-10-21 Skapad: 2020-10-21 Senast uppdaterad: 2023-05-09Bibliografiskt granskad

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Millqvist-Fureby, Anna

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