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Impact of protein surface coverage and layer thickness on rehydration characteristics of milk serum protein/lactose powder particles
Lund University, Sweden.
RISE - Research Institutes of Sweden, Bioscience and Materials, Surface, Process and Formulation.ORCID iD: 0000-0001-9891-8968
RISE - Research Institutes of Sweden, Bioscience and Materials, Surface, Process and Formulation.ORCID iD: 0000-0002-4697-9192
Arla Foods Ingredients Group P/S, Denmark.
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2019 (English)In: Colloids and Surfaces A: Physicochemical and Engineering Aspects, ISSN 0927-7757, E-ISSN 1873-4359, Vol. 561, p. 395-404Article in journal (Refereed) Published
Abstract [en]

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.

Place, publisher, year, edition, pages
2019. Vol. 561, p. 395-404
Keywords [en]
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
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Natural Sciences
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URN: urn:nbn:se:ri:diva-36591DOI: 10.1016/j.colsurfa.2018.10.073Scopus ID: 2-s2.0-85056673089OAI: oai:DiVA.org:ri-36591DiVA, id: diva2:1271263
Note

Funding details: Lunds Universitet

Available from: 2018-12-17 Created: 2018-12-17 Last updated: 2018-12-17Bibliographically approved

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Millqvist-Fureby, AnnaSommertune, Jens

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