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 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.
Mimouni
A
A
School of Land, Crop and Food Sciences, The University of Queensland, Brisbane 4072, Australia.
Deeth
H C
HC
Whittaker
A K
AK
Gidley
M J
MJ
Bhandari
B R
BR
D005511:Food Handling; D008855:Microscopy, Electron, Scanning; D008894:Milk Proteins / Q000737:chemistry* / Q000648:ultrastructure*; D011208:Powders / Q000032:analysis*; D013997:Time Factors
D008894:Milk Proteins; D011208:Powders