Advertisement

Effect of Lipids on the Rehydration Behaviours of Milk Protein Concentrate

  • Dasong Liu
  • Yun Yu
  • Qiying Feng
  • Peng ZhouEmail author
Chapter
  • 113 Downloads

Abstract

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.

References

  1. Anema, S. G., Pinder, D. N., Hunter, R. J., & Hemar, Y. (2006). Effects of storage temperature on the solubility of milk protein concentrate (MPC85). Food Hydrocolloids, 20, 386–393.CrossRefGoogle Scholar
  2. Bansal, N., Truong, T., & Bhandari, B. (2017). Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage. Dairy Science & Technology, 96, 861–872.CrossRefGoogle Scholar
  3. Bouvier, J. M., Collado, M., Gardiner, D., Scott, M., & Schuck, P. (2013). Physical and rehydration properties of milk protein concentrates: Comparison of spray-dried and extrusion porosified powders. Dairy Science & Technology, 93, 387–399.CrossRefGoogle Scholar
  4. Buma, T. J. (1971). Free fat in spray-dried whole milk. 10. A final report with a physical model for free fat in spray-dried milk. Netherlands Milk and Dairy Journal, 25, 159–174.Google Scholar
  5. Carr, A., Bhaskar, V., & Ram, S. (2004). Monovalent salt enhances solubility of milk protein concentrate. United States Patent Application US 2004/0208955 A1.Google Scholar
  6. Chandrapala, J., Martin, G. J. O., Kentish, S. E., & Ashokkumar, M. (2014). Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods. Ultrasonics Sonochemistry, 21, 1658–1665.PubMedCrossRefGoogle Scholar
  7. Crowley, S. V., Megemont, M., Gazi, I., Kelly, A. L., Huppertz, T., & O’Mahony, J. A. (2014). Heat stability of reconstituted milk protein concentrate powders. International Dairy Journal, 37, 104–110.CrossRefGoogle Scholar
  8. Depalo, A., & Santomaso, A. C. (2013). Wetting dynamics and contact angles of powders studied through capillary rise experiments. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 436, 371–379.CrossRefGoogle Scholar
  9. Evers, J. M. (2004). The milkfat globule membrane-methodologies for measuring milkfat globule (membrane) damage. International Dairy Journal, 14, 747–760.CrossRefGoogle Scholar
  10. Fäldt, P., & Bergenståhl, B. (1994). The surface composition of spray-dried protein-lactose powders. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 90, 183–190.CrossRefGoogle Scholar
  11. Fäldt, P., & Bergenståhl, B. (1996). Spray-dried whey protein/lactose/soybean oil emulsions. 2. Redispersability, wettability and particle structure. Food Hydrocolloids, 10, 431–439.CrossRefGoogle Scholar
  12. Fäldt, P., Bergenståhl, B., & Carlsson, G. (1993). The surface coverage of fat on food powders analyzed by ESCA (electron spectroscopy for chemical analysis). Food Structure, 12, 225–234.Google Scholar
  13. Fink, A., & Kessler, H. G. (1985). The effect of heating on the storage stability of unhomogenized cream (30%). Milchwissenschaft, 6, 326–328.Google Scholar
  14. Fonseca, C. R., Bento, M. S. G., Quintero, E. S. M., Gabas, A. L., & Oliveira, C. A. F. (2015). Physical properties of goat milk powder with soy lecithin added before spray drying. International Journal of Food Science and Technology, 46, 608–611.CrossRefGoogle Scholar
  15. Freudig, B., Hogekamp, S., & Schubert, H. (1999). Dispersion of powders in liquids in a stirred vessel. Chemical Engineering and Processing, 38, 525–532.CrossRefGoogle Scholar
  16. Fyfe, K. N., Kravchuk, O., Le, T., Deeth, H. C., Nguyen, A. V., & Bhandari, B. (2011). Storage induced changes to high protein powders: Influence on surface properties and solubility. Journal of the Science of Food and Agriculture, 91, 2566–2575.PubMedCrossRefGoogle Scholar
  17. Gaiani, C., Morand, M., Sanchez, C., Tehrany, E. A., Jacquot, M., Schuck, P., et al. (2010). How surface composition of high milk proteins powders is influenced by spray-drying temperature. Colloids and Surfaces. B, Biointerfaces, 75, 377–384.PubMedCrossRefGoogle Scholar
  18. Gaiani, C., Scher, J., Ehrhardt, J. J., Linder, M., Shuck, P., Desobry, S., et al. (2007). Relationships between dairy powder surface composition and wetting properties during storage: Importance of residual lipids. Journal of Agricultural and Food Chemistry, 55, 6561–6567.PubMedCrossRefGoogle Scholar
  19. Gaiani, C., Schuck, P., Scher, J., Ehrhardt, J. J., Arab-Tehrany, E., Jacquot, M., et al. (2009). Native phosphocaseinate powder during storage: Lipids released onto the surface. Journal of Food Engineering, 94, 130–134.CrossRefGoogle Scholar
  20. Granelli, K., Fäldt, P., Appelqvist, L. Å., & Bergenståhl, B. (1996). Influence of surface structure on cholesterol oxidation in model food powders. Journal of the Science of Food and Agriculture, 71, 75–82.CrossRefGoogle Scholar
  21. Guimarães, K. L., & Ré, M. I. (2011). Lipid nanoparticles as carriers for cosmetic ingredients: The first (SLN) and the second generation (NLC). In R. Beck, S. Guterres, & A. Pohlmann (Eds.), Nanocosmetics and nanomedicines (pp. 101–122). Heidelberg: Springer.CrossRefGoogle Scholar
  22. Güney, G., & Kutlu, H. M. (2011). Importance of solid lipid nanoparticles in cancer therapy. Cancer Nanotechnology, 3, 400–403.Google Scholar
  23. Hardas, N., Danviriyakul, S., Foley, J. L., Nawar, W. W., & Chinachoti, P. (2000). Accelerated stability studies of microencapsulated anhydrous milk fat. LWT - Food Science and Technology, 33, 506–513.CrossRefGoogle Scholar
  24. Hassan, H. M., & Mumford, C. J. (1993). Mechanisms of drying of skin-forming materials. III. droplets of natural products. Drying Technology, 11, 1765–1782.CrossRefGoogle Scholar
  25. Havea, P. (2006). Protein interactions in milk protein concentrate powders. International Dairy Journal, 16, 15–422.CrossRefGoogle Scholar
  26. Huppertz, T., & Gazi, I. (2015). Milk protein concentrate functionality through optimized product-process interactions. New Food, 18, 12–17.Google Scholar
  27. IDF. (1979). Standard 87: Determination of the dispersiblity and wettability of instant dried milk. Brussels: International Dairy Federation.Google Scholar
  28. Jayasundera, M., Adhikari, B., Aldred, P., & Ghandi, A. (2009). Surface modification of spray dried food and emulsion powders with surface-active proteins: A review. Journal of Food Engineering, 93, 266–277.CrossRefGoogle Scholar
  29. Ji, J., Cronin, K., Fitzpatrick, J., & Miao, S. (2017). Enhanced wetting behaviours of whey protein isolate powder: The different effects of lecithin addition by fluidised bed agglomeration and coating processes. Food Hydrocolloids, 71, 94–101.CrossRefGoogle Scholar
  30. Jimenez-Flores, R., & Kosikowski, F. V. (1986). Properties of ultrafiltered skim milk retentate powders. Journal of Dairy Science, 69, 329–339.CrossRefGoogle Scholar
  31. Kentish, S., Davidson, M., Hassan, H., & Bloore, C. (2005). Milk skin formation during drying. Chemical Engineering Science, 60, 635–646.CrossRefGoogle Scholar
  32. Kim, E. H. J., Chen, X. D., & Pearce, D. (2002). Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property. Colloids and Surfaces. B, Biointerfaces, 26, 197–212.CrossRefGoogle Scholar
  33. Kim, E. H. J., Chen, X. D., & Pearce, D. (2005). Melting characteristics of fat present on the surface of industrial spray-dried dairy powders. Colloids and Surfaces. B, Biointerfaces, 42, 1–8.PubMedCrossRefGoogle Scholar
  34. Kim, E. H. J., Chen, X. D., & Pearce, D. (2009a). Surface composition of industrial spray-dried milk powders. 1. Development of surface composition during manufacture. Journal of Food Engineering, 94, 163–168.CrossRefGoogle Scholar
  35. Kim, E. H. J., Chen, X. D., & Pearce, D. (2009b). Surface composition of industrial spray-dried milk powders. 2. Effects of spray drying conditions on the surface composition. Journal of Food Engineering, 94, 169–181.CrossRefGoogle Scholar
  36. Kim, E. H. J., Chen, X. D., & Pearce, D. (2009c). Surface composition of industrial spray-dried milk powders. 3. Changes in the surface composition during long-term storage. Journal of Food Engineering, 94, 182–191.CrossRefGoogle Scholar
  37. Kosasih, L., Bhandari, B., Prakash, S., Bansal, N., & Gaiani, C. (2016a). Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage. Journal of Food Engineering, 179, 68–77.CrossRefGoogle Scholar
  38. Kosasih, L., Bhandari, B., Prakash, S., Bansal, N., & Gaiani, C. (2016b). Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures. Journal of Food Engineering, 56, 4–12.Google Scholar
  39. Lallbeeharry, P., Tian, Y., Fu, N., Wu, W. D., Woo, W. M., Selomulya, C., et al. (2014). Effects of ionic and nonionic surfactants on milk shell wettability during co-spray-drying of whole milk particles. Journal of Dairy Science, 97, 5303–5314.PubMedCrossRefGoogle Scholar
  40. Le, T. T., Bhandari, B., Holland, J. W., & Deeth, H. C. (2011). Maillard reaction and protein cross-linking in relation to the solubility of milk powders. Journal of Agricultural and Food Chemistry, 59, 12473–12479.PubMedCrossRefGoogle Scholar
  41. Lin, S. Y., Mckeigue, K., & Maldarelli, C. (1990). Diffusion-controlled surfactant adsorption studied by pendant drop digitization. AIChE Journal, 36, 1785–1795.CrossRefGoogle Scholar
  42. Liu, G. Y., Wang, J. M., & Xia, Q. (2012). Application of nanostructured lipid carrier in food for the improved bioavailability. European Food Research and Technology, 234, 391–398.CrossRefGoogle Scholar
  43. Mckenna, A. B. (2000a). Effect of processing and storage on the reconstitution properties of whole milk and ultrafiltered skim milk powders. PhD thesis, Massey University, New Zealand.Google Scholar
  44. Mckenna, A. B. (2000b). Examination of whole milk powder by confocal laser scanning microscopy. The Journal of Dairy Research, 64, 423–432.CrossRefGoogle Scholar
  45. Meerdink, G., & Riet, K. V. (1995). Modeling segregation of solute material during drying of liquid foods. AIChE Journal, 41, 732–736.CrossRefGoogle Scholar
  46. Miller, R., Alahverdjieva, V. S., & Fainerman, V. B. (2008). Thermodynamics and rheology of mixed protein-surfactant adsorption layers. Soft Matter, 4, 1141–1146.CrossRefGoogle Scholar
  47. Mimouni, A., Deeth, H. C., Whittaker, A. K., Gidley, M. J., & Bhandari, B. R. (2010a). Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage. Journal of Dairy Science, 93, 463–472.PubMedCrossRefGoogle Scholar
  48. Mimouni, A., Deeth, H. C., Whittaker, A. K., Gidley, M. J., & Bhandari, B. R. (2010b). Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects. Dairy Science & Technology, 90, 335–344.CrossRefGoogle Scholar
  49. Mistry, V. V., & Hassan, H. N. (1991). Delactosed high milk protein powder. 2. Physical and functional properties. Journal of Dairy Science, 74, 3716–3723.CrossRefGoogle Scholar
  50. Mistry, V. V., & Pulgar, J. B. (1996). Physical and storage properties of high milk protein powder. International Dairy Journal, 6, 195–203.CrossRefGoogle Scholar
  51. Murrieta-Pazos, I., Gaiani, C., Galet, L., Calvet, R., Cuq, B., & Scher, J. (2012). Food powders: Surface and form characterization revisited. Journal of Food Engineering, 112, 1–21.CrossRefGoogle Scholar
  52. Murrieta-Pazos, I., Gaiani, C., Galet, L., & Scher, J. (2012). Composition gradient from surface to core in dairy powders: Agglomeration effect. Food Hydrocolloids, 26, 149–158.CrossRefGoogle Scholar
  53. Nasser, S., Jeantet, R., De-Sa-Peixoto, P., Ronse, G., Nuns, N., Pourpoint, F., et al. (2017). Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics. Journal of Food Engineering, 206, 57–66.CrossRefGoogle Scholar
  54. Nijdam, J. J., & Langrish, T. A. G. (2006). The effect of surface composition on the functional properties of milk powders. Journal of Food Engineering, 77, 919–925.CrossRefGoogle Scholar
  55. Rombaut, R., Camp, J. V., & Dewettinck, K. (2005). Analysis of phospho- and sphingolipids in dairy products by a new HPLC method. Journal of Dairy Science, 88, 482–488.PubMedCrossRefGoogle Scholar
  56. Schokker, E. P., Church, J. S., Mata, J. P., Gilbert, E. P., Puvanenthiran, A., & Udabage, P. (2011). Reconstitution properties of micellar casein powder: Effects of composition and storage. International Dairy Journal, 21, 877–886.CrossRefGoogle Scholar
  57. Selomulya, C. (2007). On measurement of food powder reconstitution properties. Drying Technology, 26, 3–14.CrossRefGoogle Scholar
  58. Singh, H. (1991). Modification of food proteins by covalent crosslinking. Trends in Food Science and Technology, 2, 196–200.CrossRefGoogle Scholar
  59. Singh, H. (2011). Milk protein products functional properties of milk proteins. In J. W. Fuquay (Ed.), Encyclopedia of dairy sciences (pp. 887–893). San Diego: Academic Press.CrossRefGoogle Scholar
  60. Singh, H., & Creamer, L. K. (1991). Influence of concentration of milk solids on the dissociation of micellar kappa-casein on heating reconstituted milk at 120 degrees C. The Journal of Dairy Research, 58, 99–105.CrossRefGoogle Scholar
  61. Singh, H., & Fox, P. F. (1987). Heat stability of milk: Role of β-lactoglobulin in the pH-dependent dissociation of micellar k-casein. The Journal of Dairy Research, 54, 509–521.CrossRefGoogle Scholar
  62. Singh, H., & Gallier, S. (2017). Nature’s complex emulsion: The fat globules of milk. Food Hydrocolloids, 68, 81–89.CrossRefGoogle Scholar
  63. Thomas, M. E., Scher, J., Desobry-Banon, S., & Desobry, S. (2004). Milk powders ageing: Effect on physical and functional properties. Critical Reviews in Food Science and Nutrition, 44, 297–322.PubMedCrossRefGoogle Scholar
  64. Thompson, A. K., & Singh, H. (2006). Preparation of liposomes from milk fat globule membrane phospholipids using a microfluidizer. Journal of Dairy Science, 89, 410–4199.CrossRefPubMedGoogle Scholar
  65. Thomsen, M. K., Lauridsen, L., Skibsted, L. H., & Risbo, J. (2005a). Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder. Journal of Agricultural and Food Chemistry, 53, 7082–7090.PubMedCrossRefGoogle Scholar
  66. Thomsen, M. K., Lauridsen, L., Skibsted, L. H., & Risbo, J. (2005b). Two types of radicals in whole milk powder. Effect of lactose crystallization, lipid oxidation, and browning reactions. Journal of Agricultural and Food Chemistry, 53, 1805–1811.PubMedCrossRefGoogle Scholar
  67. Van, H. P., & Wendel, A. (2014). The use of natural and synthetic phospholipids as pharmaceutical excipients. European Journal of Lipid Science and Technology, 116, 1088–1107.CrossRefGoogle Scholar
  68. Vega, C., & Roos, Y. H. (2006). Invited review: Spray-dried dairy and dairy-like emulsions-compositional considerations. Journal of Dairy Science, 89, 383–401.PubMedCrossRefGoogle Scholar
  69. Vignolles, M. L., Jeantet, R., Lopez, C., & Schuck, P. (2007). Free fat, surface fat and dairy powders: Interactions between process and product. A review. Le Lait, 87, 187–236.CrossRefGoogle Scholar
  70. Vignolles, M. L., Lopez, C., Ehrhardt, J. J., Lambert, J., Méjean, S., Jeantet, R., et al. (2009). Methods’ combination to investigate the suprastructure, composition and properties of fat in fat-filled dairy powders. Journal of Food Engineering, 94, 154–162.CrossRefGoogle Scholar
  71. Vignolles, M. L., Lopez, C., Madec, M. N., Ehrhardt, J. J., Méjean, S., Schuck, P., et al. (2009). Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders. Journal of Dairy Science, 92, 58–70.PubMedCrossRefGoogle Scholar
  72. Yazdanpanah, N., & Langrish, T. A. G. (2012). Releasing fat in whole milk powder during fluidized bed drying. Drying Technology, 30, 1081–1087.CrossRefGoogle Scholar
  73. Young, S. L., Sarda, X., & Rosenberg, M. (1993). Microencapsulating properties of whey proteins. 1. Microencapsulation of anhydrous milk fat. Journal of Dairy Science, 76, 2868–2877.CrossRefGoogle Scholar
  74. Zhang, H. C. (2015). Effect of lipid on soluble characteristic of milk protein concentrate. Master thesis, Jiangnan University, China.Google Scholar

Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

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

Personalised recommendations