Influence of protein content and storage temperature on the particle morphology and flowability characteristics of milk protein concentrate powders

Journal of Dairy Science
Karthik Sajith BabuR P Kingsly Ambrose

Abstract

Milk protein concentrate (MPC) powders are widely used as ingredients for food product formulations due to their nutritional profile and sensory attributes. Processing parameters, storage conditions, and composition influences the flow properties of MPC powders. This study investigated the bulk and shear flow properties of 70.3, 81.5, and 88.1% (wt/wt, protein content) MPC after storage for 12 wk at 25 and 40°C. Additionally, the morphological and functional changes of the MPC powders were investigated and correlated with flowability. After 12 wk of storage at 25°C, the basic flow energy values significantly increased from 510 to 930 mJ as the protein content increased from 70 to 90% (wt/wt). Flow rate index was significantly higher for samples with high protein content. Dynamic flow tests indicated that MPC powders with high protein content displayed higher permeability. Shear tests confirmed that the samples stored at 25°C were more flowable than samples stored at 40°C. Likewise, the higher-protein content samples showed poor shear flow behavior. The results indicated that MPC powders stored at 25°C had less cohesiveness and better flow characteristics than MPC powders stored at 40°C. Overall, the MPC powders had markedly dif...Continue Reading

References

Oct 26, 1999·Journal of Dairy Science·L M Huffman, W J Harper
Dec 13, 2005·Colloids and Surfaces. B, Biointerfaces·Esther H-J KimDavid Pearce
Oct 12, 2011·Journal of the Science of Food and Agriculture·Kim N FyfeBhesh Bhandari
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Mar 12, 2015·Journal of Food Science·Shantanu AgarwalHasmukh Patel
Jun 7, 2015·Critical Reviews in Food Science and Nutrition·Hankie UlukoShu-Wen Zhang
Sep 16, 2016·Journal of the Science of Food and Agriculture·Kaliramesh SiliveruPraveen V Vadlani

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Citations

Apr 2, 2021·Critical Reviews in Food Science and Nutrition·Shaozong WuSong Miao
Apr 16, 2021·Critical Reviews in Food Science and Nutrition·Mohammadreza Khalesi, Richard J FitzGerald
Sep 10, 2021·Journal of Texture Studies·Roselle BarrettoKaliramesh Siliveru

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