Loading...
Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility
Citations
Altmetric:
Date
2016-07-31
Collections
Files
Loading...
main article
Adobe PDF, 1.41 MB
Research Projects
Organizational Units
Journal Issue
Citation
Junfu Ji, John Fitzpatrick, Kevin Cronin, Pierce Maguire, Hongzhou Zhang, Song Miao, Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility, Food Hydrocolloids, Volume 58, 2016, Pages 194-203, ISSN 0268-005X, https://doi.org/10.1016/j.foodhyd.2016.02.030.
Abstract
Five common high protein dairy powders and their agglomerates produced by fluidised bed granulation were evaluated and compared for their rehydration characteristics in this study. Wettability of powders was measured by immersion wetting time, capillary rise wetting and contact angles methods, while dispersion and solubilisation processes were quantified by the change of particle size and the sediment height after centrifugation. The results showed that these high protein dairy powders generally had poor wettability, especially for whey protein isolate and the caseinates, which formed an impermeable layer separating the water surface and powders just after they contacted the water. However, the casein-micellar dominant powders exhibited prolonged dispersion due to strong interactions inside the micellar structures. The agglomerates with large particle size and high porosity are expected to exhibit increased wettability. However, agglomeration only caused the external structural modification and thus is difficult to accelerate the dispersion process of micellar casein, which can be explained by the milk protein isolate rehydration mechanism. The micellar structure inhibits the release of materials into surrounding liquid phase, which is mainly responsible for the extended rehydration time.