Effect of Lipids on the Rehydration Behaviours of Milk Protein Concentrate

  • Dasong Liu
  • Yun Yu
  • Qiying Feng
  • Peng ZhouEmail author


Milk protein concentrate (MPC) is a widely used dairy protein ingredient, and its rehydration behaviour is a crucial prerequisite for fully achieving the other functionalities (e.g., emulsifiability and gelation) and hence the eventual applications in dairy industry. Over the past decades, several studies have investigated the relationships between the presence of lipids and the rehydration behaviours of MPC, and both positive and negative results have been reported. The corresponding potential mechanisms are complex and depend on the specific conditions such as the amphiphilic nature and melting points of lipids within MPC. This chapter mainly covers the current understanding about the rehydration behaviours of MPC and the effect of both lipid types and lipid addition methods on the rehydration behaviours of MPC. Moreover, the techniques that are commonly employed to characterize the distribution and properties of lipids within MPC powder particles are also illustrated.


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Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.Department of Food ScienceUniversity of GuelphGuelphCanada

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