Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage
The aim of this work was to use scanning electron microscopy to investigate the microstructure of rehydrated milk protein concentrate powder (MPC) particles. A sample preparation method for scanning electron microscopy analysis of rehydrated MPC particles is described and used to characterize the ti...
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| Veröffentlicht in: | Journal of dairy science 2010-02, Vol.93 (2), p.463-472 |
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| creator | Mimouni, A. Deeth, H.C. Whittaker, A.K. Gidley, M.J. Bhandari, B.R. |
| description | The aim of this work was to use scanning electron microscopy to investigate the microstructure of rehydrated milk protein concentrate powder (MPC) particles. A sample preparation method for scanning electron microscopy analysis of rehydrated MPC particles is described and used to characterize the time course of dissolution and the effects of prior storage on the dissolution process. The results show that a combination of different types of interactions (e.g., bridges, direct contact) between casein micelles results in a porous, gel-like structure that restrains the dispersion of individual micelles into the surrounding liquid phase without preventing water penetration and solubilization of nonmicellar components. During storage of the powder, increased interactions occur between and within micelles, leading to compaction of micelles and the formation of a monolayer skin of casein micelles packed close together, the combination of which are proposed to be responsible for the slow dissolution of stored MPC powders. |
| doi_str_mv | 10.3168/jds.2009-2369 |
| format | Article |
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A sample preparation method for scanning electron microscopy analysis of rehydrated MPC particles is described and used to characterize the time course of dissolution and the effects of prior storage on the dissolution process. The results show that a combination of different types of interactions (e.g., bridges, direct contact) between casein micelles results in a porous, gel-like structure that restrains the dispersion of individual micelles into the surrounding liquid phase without preventing water penetration and solubilization of nonmicellar components. During storage of the powder, increased interactions occur between and within micelles, leading to compaction of micelles and the formation of a monolayer skin of casein micelles packed close together, the combination of which are proposed to be responsible for the slow dissolution of stored MPC powders.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.2009-2369</identifier><identifier>PMID: 20105518</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>New York, NY: Elsevier Inc</publisher><subject>Animal productions ; Biological and medical sciences ; casein ; casein micelle ; dried milk ; Food Handling ; Food industries ; food storage ; Fundamental and applied biological sciences. Psychology ; Microscopy, Electron, Scanning ; microstructure ; milk analysis ; Milk and cheese industries. Ice creams ; milk composition ; milk proteins ; Milk Proteins - chemistry ; Milk Proteins - ultrastructure ; milk quality ; powder ; powders ; Powders - analysis ; protein concentrates ; reconstituted milk ; rehydration ; scanning electron microscopy ; storage quality ; Terrestrial animal productions ; Time Factors ; Vertebrates</subject><ispartof>Journal of dairy science, 2010-02, Vol.93 (2), p.463-472</ispartof><rights>2010 American Dairy Science Association</rights><rights>2015 INIST-CNRS</rights><rights>Copyright 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.</rights><rights>Copyright American Dairy Science Association Feb 2010</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c460t-b21f831b5f0523c82a53130d1a454aa1f4b61207603c97010f6283a9440655f53</citedby><cites>FETCH-LOGICAL-c460t-b21f831b5f0523c82a53130d1a454aa1f4b61207603c97010f6283a9440655f53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0022030210714892$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22486484$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20105518$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Mimouni, A.</creatorcontrib><creatorcontrib>Deeth, H.C.</creatorcontrib><creatorcontrib>Whittaker, A.K.</creatorcontrib><creatorcontrib>Gidley, M.J.</creatorcontrib><creatorcontrib>Bhandari, B.R.</creatorcontrib><title>Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage</title><title>Journal of dairy science</title><addtitle>J Dairy Sci</addtitle><description>The aim of this work was to use scanning electron microscopy to investigate the microstructure of rehydrated milk protein concentrate powder (MPC) particles. A sample preparation method for scanning electron microscopy analysis of rehydrated MPC particles is described and used to characterize the time course of dissolution and the effects of prior storage on the dissolution process. The results show that a combination of different types of interactions (e.g., bridges, direct contact) between casein micelles results in a porous, gel-like structure that restrains the dispersion of individual micelles into the surrounding liquid phase without preventing water penetration and solubilization of nonmicellar components. During storage of the powder, increased interactions occur between and within micelles, leading to compaction of micelles and the formation of a monolayer skin of casein micelles packed close together, the combination of which are proposed to be responsible for the slow dissolution of stored MPC powders.</description><subject>Animal productions</subject><subject>Biological and medical sciences</subject><subject>casein</subject><subject>casein micelle</subject><subject>dried milk</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Microscopy, Electron, Scanning</subject><subject>microstructure</subject><subject>milk analysis</subject><subject>Milk and cheese industries. Ice creams</subject><subject>milk composition</subject><subject>milk proteins</subject><subject>Milk Proteins - chemistry</subject><subject>Milk Proteins - ultrastructure</subject><subject>milk quality</subject><subject>powder</subject><subject>powders</subject><subject>Powders - analysis</subject><subject>protein concentrates</subject><subject>reconstituted milk</subject><subject>rehydration</subject><subject>scanning electron microscopy</subject><subject>storage quality</subject><subject>Terrestrial animal productions</subject><subject>Time Factors</subject><subject>Vertebrates</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNp1kUtv1DAUhS0EosPAki1YSIhVih-x43RXVTwqVeoCurY8zvXUQxIPtjOo_x6nGVqpEiu_Ph_dcw5Cbyk55VSqz7sunTJC2opx2T5DKyqYqDht1XO0IoSxinDCTtCrlHblSBkRL9EJI5QIQdUKHS7HA6Tstyb7MOLgcL4FPHgbQ8pxsnmKMN8Ovv-F9zFk8CO2YbQw5mgy4H3400FMuJuiH7c4wu1dF-_FzvB5n2HZP7ynHKLZwmv0wpk-wZvjukY3X7_8vPheXV1_u7w4v6psLUmuNow6xelGOCIYt4oZwSknHTW1qI2hrt7IYqmRhNu2KaacZIqbtq6JFMIJvkafFt0y-u-pGNWDTxb63owQpqQbzpVsWfm_Rh-ekLswxbEMp2krVKMYZwWqFmiOJ0Vweh_9YOKdpkTPdehSh57r0HMdhX93FJ02A3QP9L_8C_DxCJhkTe-iGa1PjxyrlaxVXbj3C-dM0GYbC3Pzo6hwQhUVvJGFaBYCSpwHD1En66H01PkINusu-P8M-RcmuK8X</recordid><startdate>20100201</startdate><enddate>20100201</enddate><creator>Mimouni, A.</creator><creator>Deeth, H.C.</creator><creator>Whittaker, A.K.</creator><creator>Gidley, M.J.</creator><creator>Bhandari, B.R.</creator><general>Elsevier Inc</general><general>Elsevier</general><general>American Dairy Science Association</general><scope>6I.</scope><scope>AAFTH</scope><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>L6V</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7S</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>S0X</scope><scope>7X8</scope></search><sort><creationdate>20100201</creationdate><title>Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage</title><author>Mimouni, A. ; Deeth, H.C. ; Whittaker, A.K. ; Gidley, M.J. ; Bhandari, B.R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c460t-b21f831b5f0523c82a53130d1a454aa1f4b61207603c97010f6283a9440655f53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Animal productions</topic><topic>Biological and medical sciences</topic><topic>casein</topic><topic>casein micelle</topic><topic>dried milk</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Microscopy, Electron, Scanning</topic><topic>microstructure</topic><topic>milk analysis</topic><topic>Milk and cheese industries. 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A sample preparation method for scanning electron microscopy analysis of rehydrated MPC particles is described and used to characterize the time course of dissolution and the effects of prior storage on the dissolution process. The results show that a combination of different types of interactions (e.g., bridges, direct contact) between casein micelles results in a porous, gel-like structure that restrains the dispersion of individual micelles into the surrounding liquid phase without preventing water penetration and solubilization of nonmicellar components. 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| subjects | Animal productions Biological and medical sciences casein casein micelle dried milk Food Handling Food industries food storage Fundamental and applied biological sciences. Psychology Microscopy, Electron, Scanning microstructure milk analysis Milk and cheese industries. Ice creams milk composition milk proteins Milk Proteins - chemistry Milk Proteins - ultrastructure milk quality powder powders Powders - analysis protein concentrates reconstituted milk rehydration scanning electron microscopy storage quality Terrestrial animal productions Time Factors Vertebrates |
| title | Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage |
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