Surface composition of spray-dried milk protein-stabilised emulsions in relation to pre-heat treatment of proteins
Millqvist-Fureby, Anna LU ; Elofsson, Ulla and Bergenståhl, Björn LU
(2001)
In Colloids and Surfaces B: Biointerfaces
21(1-3).
p.47-58
- Abstract
Several important technical properties of spray-dried food powders depend on particle-liquid interactions (e.g. wettability, dispersability) and particle-particle interactions (e.g. flowability). It can be assumed that the chemical composition of the surface layer of the particles to a large extent determine these properties. The present study has been aimed to investigate the relation between the surface composition of spray-dried milk protein-stabilised emulsions and pre-heat treatment of the proteins. Solutions of WPC were heat-treated at low (60-90°C) and high (140°C) temperature and the degree of denaturation was determined, prior to the preparation of emulsions with rapeseed oil. The surface composition of the dry powders were... (More)
Several important technical properties of spray-dried food powders depend on particle-liquid interactions (e.g. wettability, dispersability) and particle-particle interactions (e.g. flowability). It can be assumed that the chemical composition of the surface layer of the particles to a large extent determine these properties. The present study has been aimed to investigate the relation between the surface composition of spray-dried milk protein-stabilised emulsions and pre-heat treatment of the proteins. Solutions of WPC were heat-treated at low (60-90°C) and high (140°C) temperature and the degree of denaturation was determined, prior to the preparation of emulsions with rapeseed oil. The surface composition of the dry powders were established by using ESCA (electron spectroscopy of chemical analysis). The emulsions were characterised by droplet size distribution before spray drying and after dissolution of the powders. Also free fat extractions and estimations of wettability (dissolution rates) were performed. The powder surface coverage of protein decreased with increasing degree of protein denaturation before the emulsification, whereas the emulsion droplet size increased both before spray drying and after reconstitution of powders. The free fat extraction as well as the dissolution rate, whereof the latter decreased with increasing surface fat coverage, correlated well with the fat coverage of the powder surface.
(Less)
- author
- Millqvist-Fureby, Anna
LU
; Elofsson, Ulla
and Bergenståhl, Björn
LU
- publishing date
- 2001
- type
- Contribution to journal
- publication status
- published
- keywords
- ESCA, Powder, Spray-drying, Surface composition, Whey protein
- in
- Colloids and Surfaces B: Biointerfaces
- volume
- 21
- issue
- 1-3
- pages
- 12 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:0034982156
- ISSN
- 0927-7765
- DOI
- 10.1016/S0927-7765(01)00183-7
- language
- English
- LU publication?
- no
- id
- 562612fb-0d4c-48e3-8444-bb7dbfa99aa3
- date added to LUP
- 2025-04-14 17:24:34
- date last changed
- 2025-04-23 11:15:15
@article{562612fb-0d4c-48e3-8444-bb7dbfa99aa3,
abstract = {{<p>Several important technical properties of spray-dried food powders depend on particle-liquid interactions (e.g. wettability, dispersability) and particle-particle interactions (e.g. flowability). It can be assumed that the chemical composition of the surface layer of the particles to a large extent determine these properties. The present study has been aimed to investigate the relation between the surface composition of spray-dried milk protein-stabilised emulsions and pre-heat treatment of the proteins. Solutions of WPC were heat-treated at low (60-90°C) and high (140°C) temperature and the degree of denaturation was determined, prior to the preparation of emulsions with rapeseed oil. The surface composition of the dry powders were established by using ESCA (electron spectroscopy of chemical analysis). The emulsions were characterised by droplet size distribution before spray drying and after dissolution of the powders. Also free fat extractions and estimations of wettability (dissolution rates) were performed. The powder surface coverage of protein decreased with increasing degree of protein denaturation before the emulsification, whereas the emulsion droplet size increased both before spray drying and after reconstitution of powders. The free fat extraction as well as the dissolution rate, whereof the latter decreased with increasing surface fat coverage, correlated well with the fat coverage of the powder surface.</p>}},
author = {{Millqvist-Fureby, Anna and Elofsson, Ulla and Bergenståhl, Björn}},
issn = {{0927-7765}},
keywords = {{ESCA; Powder; Spray-drying; Surface composition; Whey protein}},
language = {{eng}},
number = {{1-3}},
pages = {{47--58}},
publisher = {{Elsevier}},
series = {{Colloids and Surfaces B: Biointerfaces}},
title = {{Surface composition of spray-dried milk protein-stabilised emulsions in relation to pre-heat treatment of proteins}},
url = {{http://dx.doi.org/10.1016/S0927-7765(01)00183-7}},
doi = {{10.1016/S0927-7765(01)00183-7}},
volume = {{21}},
year = {{2001}},
}