How surface composition of high milk proteins powders is influenced by spray-drying temperature

被引:108
作者
Gaiani, C. [1 ]
Morand, M. [1 ]
Sanchez, C. [1 ]
Tehrany, E. Arab [1 ]
Jacquot, M. [1 ]
Schuck, P. [2 ]
Jeantet, R. [2 ]
Scher, J. [1 ]
机构
[1] Nancy Univ, Lab Ingn Biomol, LIBio, F-54505 Vandoeuvre Les Nancy, France
[2] INRA, Agrocampus Ouest, UMR 1253, F-35042 Rennes, France
关键词
Proteins; Dairy powders; Drying; Surface composition; XPS; DRIED WHOLE MILK; DAIRY POWDERS; FREE-FAT; NATIVE PHOSPHOCASEINATE; EMULSIONS; LACTOSE; STORAGE;
D O I
10.1016/j.colsurfb.2009.09.016
中图分类号
Q6 [生物物理学];
学科分类号
071011 ;
摘要
High milk proteins powders are common ingredients in many food products The surface composition of these powders is expected to play an essential role during their storage. handling and/or final application Therefore, an eventual control of the surface composition by modifying the spray-drying temperature could be very useful in the improvement of powder quality and the development of new applications For this purpose, the influence of five spray-drying temperatures upon the surface composition of the powders was investigated by X-ray photoelectron spectroscopy The major milk proteins were studied native micellar casein and native whey, both more or less enriched in lactose The results show a surface enrichment in lipids for all the powders and in proteins for many powders Whatever the drying temperature. lipids and proteins are preferentially located near the surface whereas lactose is found in the cote This surface enrichment is also highly affected by the spray-drying temperature More lipids, more proteins and less lactose are systematically observed at the sur face of powders spray-dried at lower outlet air temperatures The nature of proteins is also found essential, SW face enrichment in lipids being much stronger for whey proteins containing powders than for casein containing powders. Additionally, we found a direct correlation between the lipids surface concentration and the wetting ability for the 25 powders studied (C) 2009 Elsevier B V All tights reserved
引用
收藏
页码:377 / 384
页数:8
相关论文
共 35 条
[1]  
ADPI, 2002, BULLETIN, V916
[2]  
BAITH A, 2007, BIOCHIMICA ET BIOPHY, V1767, P1073
[3]  
BUMA TJ, 1971, NETH MILK DAIRY J-NE, V25, P53
[4]  
BUMA TJ, 1971, NETH MILK DAIRY J-NE, V25, P123
[5]  
BUMA TJ, 1971, NETH MILK DAIRY J-NE, V25, P42
[6]   THE SURFACE-COMPOSITION OF SPRAY-DRIED PROTEIN LACTOSE POWDERS [J].
FALDT, P ;
BERGENSTAHL, B .
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 1994, 90 (2-3) :183-190
[7]  
Faldt P., 1995, THESIS LUND U
[8]  
FOLCH J, 1957, J BIOL CHEM, V226, P497
[9]   Dispersion of powders in liquids in a stirred vessel [J].
Freudig, B ;
Hogekamp, S ;
Schubert, H .
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION, 1999, 38 (4-6) :525-532
[10]   The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach [J].
Gaiani, C. ;
Scher, J. ;
Schuck, P. ;
Hardy, J. ;
Desobry, S. ;
Banon, S. .
INTERNATIONAL DAIRY JOURNAL, 2006, 16 (12) :1427-1434