Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, Australia; Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh.
Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, Australia.
Food Chem. 2020 Jul 30;319:126591. doi: 10.1016/j.foodchem.2020.126591. Epub 2020 Mar 10.
This study investigated the effect of storage parameters on the physicochemical changes of spray-dried infant milk formula (IMF) powders prepared with various lactose-to-maltodextrin (L:M) ratios (L:M 100:0, L:M 85:15 and L:M 70:30). Powders were characterized during 180 days of storage at 22 and 40 °C and relative humidity (RH) of 11, 23 and 54%. IMF powders were found mostly stable at both temperatures up to 23RH. Deteriorative physicochemical changes were observed at 54RH which were more rapid at 40 °C than at 22 °C. Increasing temperature and RH during storage decreased the glass transition temperature (T) to <0 °C and solubility to <25%, while crystallinity increased to >40%. Surface fat content, degree of aggregation and caking increased during storage. Increased surface fat was accompanied by a decrease in surface protein and carbohydrate contents. Incorporation of maltodextrin increased the T decreased the crystallinity and improved the stability of powders.
本研究考察了储存参数对不同乳糖-麦芽糊精（L:M）比例（L:M 100:0、L:M 85:15 和 L:M 70:30）制备的喷雾干燥婴儿配方奶粉（IMF）粉末理化变化的影响。在 22 和 40°C 以及相对湿度（RH）为 11、23 和 54%的条件下，对粉末在 180 天的储存过程进行了表征。在高达 23RH 的两种温度下，IMF 粉末均表现出良好的稳定性。在 54RH 下观察到了恶化的理化变化，在 40°C 下比在 22°C 下更快。储存过程中温度和 RH 的升高将玻璃化转变温度（T）降低至<0°C 和溶解度降低至<25%，而结晶度增加至>40%。表面脂肪含量、聚集程度和结块程度在储存过程中增加。表面脂肪的增加伴随着表面蛋白质和碳水化合物含量的减少。麦芽糊精的加入增加了 T 值，降低了结晶度，并提高了粉末的稳定性。
