McSweeney David J, Maidannyk Valentyn, Montgomery Sharon, O'Mahony James A, McCarthy Noel A
Food Chemistry and Technology Department, Teagasc Food Research Centre, P61 C996 Fermoy, Ireland.
School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland.
Foods. 2020 Feb 22;9(2):236. doi: 10.3390/foods9020236.
This study investigated the physical and rehydration properties of milk protein concentrate (MPC) powders with five different protein contents (i.e., 38.9, 53.7, 63.6, 74.1, and 84.7%, /) prepared by recombining the ultrafiltration (UF) retentate and UF permeate of skim milk. Powder density and flowability increased, while the powder particle size decreased with decreasing powder protein content. The amount of non-wetting MPC powder decreased with decreasing protein content, demonstrating greater wettability for lower protein powders. At protein contents >65% (/), the dispersibility and solubility of the powders decreased significantly, likely due to the greater hydrophobic interactions between casein proteins and a lower concentration of lactose. Therefore, as the protein content of the MPC powders was decreased, their rehydration properties improved. The results obtained in this study provide novel insights into the relationship between the composition of recombined UF retentate and UF permeate streams on the subsequent powder particle size, density, and rehydration properties, and demonstrate that such powders possess similar properties to those prepared using conventional direct membrane filtration.
本研究调查了通过将脱脂牛奶的超滤（UF）截留物和UF渗透物重新组合制备的五种不同蛋白质含量（即38.9%、53.7%、63.6%、74.1%和84.7%，/）的乳蛋白浓缩物（MPC）粉末的物理性质和复水特性。粉末密度和流动性增加，而粉末粒径随粉末蛋白质含量的降低而减小。不湿润的MPC粉末量随蛋白质含量的降低而减少，表明较低蛋白质粉末具有更好的润湿性。当蛋白质含量>65%（/）时，粉末的分散性和溶解性显著降低，这可能是由于酪蛋白之间更强的疏水相互作用以及乳糖浓度较低所致。因此，随着MPC粉末蛋白质含量的降低，其复水特性得到改善。本研究获得的结果为重新组合的UF截留物流和UF渗透物流的组成与后续粉末粒径、密度和复水特性之间的关系提供了新的见解，并表明此类粉末具有与使用传统直接膜过滤制备的粉末相似的特性。
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