Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders

Ashok K. Shrestha; Tony E. Howes; Benu P. Adhikari; Barry J. Wood; Bhesh R. Bhandari

doi:10.1016/j.foodchem.2007.02.015

Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders

Ashok K. Shrestha
, Tony E. Howes
, Benu P. Adhikari
, Barry J. Wood
, Bhesh R. Bhandari

Research output: Contribution to journal › Article › peer-review

34 Citations (Scopus)

Abstract

The effects of dilution of protein content in skim milk (34-8.5% protein content), by lactose addition, on the surface composition, water sorption property and glass transition temperatures of spray-dried powders were investigated. The X-ray photoelectron spectroscopy (XPS) study of spray-dried powders showed preferential migration of proteins toward the surface of the milk particles whereas the lactose remained in the bulk. Sorption studies showed that the lower protein concentration in milk powders is linked to an increased water adsorption property and lowering of water activity (aw) for lactose crystallization. Analysis of glass transition temperature (Tg) of the powders sorbed at different humidities showed no distinct change in Tg values, indicating the dominant effect of lactose on the glass transition temperature of all the powders.

Original language	English
Pages (from-to)	1436-1444
Number of pages	9
Journal	Food Chemistry
Volume	104
Issue number	4
DOIs	https://doi.org/10.1016/j.foodchem.2007.02.015
Publication status	Published - 2007

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10.1016/j.foodchem.2007.02.015

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title = "Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders",

abstract = "The effects of dilution of protein content in skim milk (34-8.5\% protein content), by lactose addition, on the surface composition, water sorption property and glass transition temperatures of spray-dried powders were investigated. The X-ray photoelectron spectroscopy (XPS) study of spray-dried powders showed preferential migration of proteins toward the surface of the milk particles whereas the lactose remained in the bulk. Sorption studies showed that the lower protein concentration in milk powders is linked to an increased water adsorption property and lowering of water activity (aw) for lactose crystallization. Analysis of glass transition temperature (Tg) of the powders sorbed at different humidities showed no distinct change in Tg values, indicating the dominant effect of lactose on the glass transition temperature of all the powders.",

author = "Shrestha, \{Ashok K.\} and Howes, \{Tony E.\} and Adhikari, \{Benu P.\} and Wood, \{Barry J.\} and Bhandari, \{Bhesh R.\}",

year = "2007",

doi = "10.1016/j.foodchem.2007.02.015",

language = "English",

volume = "104",

pages = "1436--1444",

journal = "Food Chemistry",

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TY - JOUR

T1 - Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders

AU - Shrestha, Ashok K.

AU - Howes, Tony E.

AU - Adhikari, Benu P.

AU - Wood, Barry J.

AU - Bhandari, Bhesh R.

PY - 2007

Y1 - 2007

N2 - The effects of dilution of protein content in skim milk (34-8.5% protein content), by lactose addition, on the surface composition, water sorption property and glass transition temperatures of spray-dried powders were investigated. The X-ray photoelectron spectroscopy (XPS) study of spray-dried powders showed preferential migration of proteins toward the surface of the milk particles whereas the lactose remained in the bulk. Sorption studies showed that the lower protein concentration in milk powders is linked to an increased water adsorption property and lowering of water activity (aw) for lactose crystallization. Analysis of glass transition temperature (Tg) of the powders sorbed at different humidities showed no distinct change in Tg values, indicating the dominant effect of lactose on the glass transition temperature of all the powders.

AB - The effects of dilution of protein content in skim milk (34-8.5% protein content), by lactose addition, on the surface composition, water sorption property and glass transition temperatures of spray-dried powders were investigated. The X-ray photoelectron spectroscopy (XPS) study of spray-dried powders showed preferential migration of proteins toward the surface of the milk particles whereas the lactose remained in the bulk. Sorption studies showed that the lower protein concentration in milk powders is linked to an increased water adsorption property and lowering of water activity (aw) for lactose crystallization. Analysis of glass transition temperature (Tg) of the powders sorbed at different humidities showed no distinct change in Tg values, indicating the dominant effect of lactose on the glass transition temperature of all the powders.

UR - http://handle.uws.edu.au:8081/1959.7/532221

U2 - 10.1016/j.foodchem.2007.02.015

DO - 10.1016/j.foodchem.2007.02.015

M3 - Article

SN - 0308-8146

VL - 104

SP - 1436

EP - 1444

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders

Abstract

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