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

Andersson, I. M. LU ; Bergenståhl, B. LU ; Alexander, M. ; Paulsson, M. LU and Glantz, M. LU (2020) In International Dairy Journal 110.
Abstract

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... (More)

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.

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author
; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
International Dairy Journal
volume
110
article number
104763
publisher
Elsevier
external identifiers
  • scopus:85088897337
ISSN
0958-6946
DOI
10.1016/j.idairyj.2020.104763
language
English
LU publication?
yes
id
1918842d-3cb5-4d9a-8605-b733b9403ab9
date added to LUP
2020-08-11 11:43:31
date last changed
2023-12-19 03:20:24
@article{1918842d-3cb5-4d9a-8605-b733b9403ab9,
  abstract     = {{<p>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.</p>}},
  author       = {{Andersson, I. M. and Bergenståhl, B. and Alexander, M. and Paulsson, M. and Glantz, M.}},
  issn         = {{0958-6946}},
  language     = {{eng}},
  publisher    = {{Elsevier}},
  series       = {{International Dairy Journal}},
  title        = {{Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on rehydration properties}},
  url          = {{http://dx.doi.org/10.1016/j.idairyj.2020.104763}},
  doi          = {{10.1016/j.idairyj.2020.104763}},
  volume       = {{110}},
  year         = {{2020}},
}