Panthi Ram R, Bot Francesca, O'Mahony James A
School of Food and Nutritional Sciences, University College Cork, T12TP07 Cork, Ireland.
Foods. 2021 Aug 23;10(8):1960. doi: 10.3390/foods10081960.
Glycomacropeptide (GMP) shows potential for enhancing the rehydration properties of high-protein dairy powders due to its hydrophilic nature. This study involved formulating micellar casein concentrate (MCC) solutions (8.6% final protein content) with 0, 10, and 20% GMP as a percentage of total protein, and investigated the physicochemical and rehydration properties of the resultant freeze-dried powders (P-MCC-0G, P-MCC-10G, and P-MCC-20G, respectively). The surface charges of caseins in the control MCC and 10 or 20% GMP blended solutions were -25.8, -29.6, and -31.5 mV, respectively. Tablets prepared from P-MCC-10G or P-MCC-20G powders displayed enhanced wettability with contact angle values of 80.6° and 79.5°, respectively, compared with 85.5° for P-MCC-0G. Moreover, blending of GMP with MCC resulted in faster disintegration of powder particles during rehydration (i.e., dispersibility) compared to P-MCC-0G. Faster and more extensive release of caseins from powder particles into solution was evident with the increasing proportion of GMP, with the majority of GMP released within the first 15 min of rehydration. The results of this study will contribute to further development of formulation science for achieving enhanced solubility characteristics of high-protein dairy powder ingredients, such as MCC.
糖巨肽（GMP）因其亲水性，在增强高蛋白奶粉的复水性能方面显示出潜力。本研究涉及配制胶束酪蛋白浓缩物（MCC）溶液（最终蛋白质含量为8.6%），其中GMP占总蛋白质的比例分别为0%、10%和20%，并研究了所得冻干粉末（分别为P-MCC-0G、P-MCC-10G和P-MCC-20G）的物理化学和复水性能。对照MCC以及10%或20% GMP混合溶液中酪蛋白的表面电荷分别为-25.8 mV、-29.6 mV和-31.5 mV。由P-MCC-10G或P-MCC-20G粉末制成的片剂显示出增强的润湿性，接触角值分别为80.6°和79.5°，而P-MCC-0G为85.5°。此外，与P-MCC-0G相比，GMP与MCC混合导致粉末颗粒在复水过程中更快崩解（即分散性）。随着GMP比例的增加，酪蛋白从粉末颗粒更快、更广泛地释放到溶液中，大部分GMP在复水的前15分钟内释放。本研究结果将有助于进一步发展配方科学，以实现高蛋白奶粉成分（如MCC）增强的溶解性特征。
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