How surface composition of high milk proteins powders is influenced by spray-drying temperature.

C. Gaiani M. Morand Carmen Navarro Sanchez E.A. Tehrany M. Jacquot P. Schuck Romain Jeantet 1 J. Scher
1 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : High milk proteins powders are common ingredients in many food products. The surface composition of these powders is expected to play an essential role during their storage, handling and/or final application. Therefore, an eventual control of the surface composition by modifying the spray-drying temperature could be very useful in the improvement of powder quality and the development of new applications. For this purpose, the influence of five spray-drying temperatures upon the surface composition of the powders was investigated by X-ray photoelectron spectroscopy. The major milk proteins were studied: native micellar casein and native whey, both more or less enriched in lactose. The results show a surface enrichment in lipids for all the powders and in proteins for many powders. Whatever the drying temperature, lipids and proteins are preferentially located near the surface whereas lactose is found in the core. This surface enrichment is also highly affected by the spray-drying temperature. More lipids, more proteins and less lactose are systematically observed at the surface of powders spray-dried at lower outlet air temperatures. The nature of proteins is also found essential; surface enrichment in lipids being much stronger for whey proteins containing powders than for casein containing powders. Additionally, we found a direct correlation between the lipids surface concentration and the wetting ability for the 25 powders studied.
Keywords : proteins Dairy powders Drying surface composition XPS dried whole milk free-fat content native phosphocaseinate stabilized emulsions ingredients lactose storage lipids
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Journal articles
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Submitted on : Friday, September 7, 2012 - 3:44:43 PM
Last modification on : Friday, May 17, 2019 - 9:34:04 AM

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AGROCAMPUS-OUEST | UNAM | INRA | AGROCAMPUS-OUEST-UMR-STLO

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C. Gaiani, M. Morand, Carmen Navarro Sanchez, E.A. Tehrany, M. Jacquot, et al.. How surface composition of high milk proteins powders is influenced by spray-drying temperature.. Colloids and Surfaces B: Biointerfaces, Elsevier, 2010, 75 (1), pp.377-84. ⟨10.1016/j.colsurfb.2009.09.016⟩. ⟨hal-00729530⟩

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