Roles of water and solids composition in the control of glass transition and stickiness of milk powders

Journal of Food Science
Nattiga Silalai, Yrjö H Roos

Abstract

Plasticization and glass transition of amorphous components in food powders often result in stickiness and caking. The glass transition temperature (T(g)) of milk powders was measured by differential scanning calorimetry (DSC) and a viscometer method was used to determine sticky-point temperatures. Water sorption isotherms were established for varying solids compositions. Lactose contents were analyzed by high-performance anion exchange chromatography with pulsed amperometric detection (HPAE-PAD) and proteins were identified using SDS-PAGE gel electrophoresis. Solids composition and water affected both the T(g) and stickiness behavior. Stickiness was governed by carbohydrates and water plasticization. At low protein contents, precrystallization of lactose decreased the sticky point temperature, but increasing protein content in all milk powders decreased stickiness at all water activities. The results showed that glass transition can be used to describe time-dependent stickiness and crystallization phenomena, and it can be used as a parameter to control and reduce stickiness of dairy solids with various compositions.

References

Jan 1, 1991·Critical Reviews in Food Science and Nutrition·L Slade, H Levine
Dec 29, 2000·Physics in Medicine and Biology·E C López-Díez, S Bone
Feb 15, 2001·Acta Crystallographica. Section D, Biological Crystallography·I S GonsalvezJ A Littlechild
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Jan 11, 2005·Carbohydrate Research·Md Kamrul Haque, Yrjö H Roos

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Citations

May 27, 2011·Colloids and Surfaces. B, Biointerfaces·I Murrieta-PazosJ Scher
Mar 30, 2011·Journal of the Science of Food and Agriculture·Nattiga Silalai, Yrjö H Roos
Jun 16, 2011·Journal of the Science of Food and Agriculture·Edgar Chávez MontesPhilippe Marchal
Sep 21, 2015·Journal of Dairy Science·Thom Huppertz, Inge Gazi
Apr 8, 2015·Critical Reviews in Food Science and Nutrition·Jake McClements, David Julian McClements
Feb 22, 2013·Journal of the Science of Food and Agriculture·Yankun Zhou, Yrjö H Roos
Mar 16, 2012·Journal of Food Science·Yankun Zhou, Yrjö H Roos

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