Particle morphology and rehydration properties of spray-dried microgels and fractal aggregates with varying fractions of native milk serum proteins

Research output: Contribution to journalArticle

Abstract

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.

Details

Authors
Organisations
External organisations
  • Research Institutes of Sweden (RISE)
  • Arla Foods
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Engineering
Original languageEnglish
Article number104862
JournalInternational Dairy Journal
Volume112
Publication statusPublished - 2021
Publication categoryResearch
Peer-reviewedYes