title: Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods.
abstract: The effect of shear on the solubilization of a range of dairy powders was investigated. The rate of solubilization of low solubility milk protein concentrate and micellar casein powders was examined during ultrasonication, high pressure homogenization and high-shear rotor-stator mixing and compared to low-shear overhead stirring. The high shear techniques were able to greatly accelerate the solubilization of these powders by physically breaking apart the powder agglomerates and accelerating the release of individual casein micelles into solution. This was achieved without affecting the structure of the solubilized proteins. The effect of high shear on the re-establishment of the mineral balance between the casein micelles and the serum was examined by monitoring the pH of the reconstituted skim milk powder after prior exposure to ultrasonication. Only minor differences in the re-equilibration of the pH were observed after sonication for up to 3 min, suggesting that the localized high shear forces exerted by sonication did not significantly affect the mass transfer of minerals from within the casein micelles.
authors.affiliation: College of Health and Biomedicine, Victoria University, Werribee, VIC 3030, Australia; School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia.
authors.forename: Jayani
authors.initials: J
authors.lastname: Chandrapala
authors.affiliation: School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia. Electronic address: gjmartin@unimelb.edu.au.
authors.forename: Gregory J O
authors.initials: GJ
authors.lastname: Martin
authors.affiliation: School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia.
authors.forename: Sandra E
authors.initials: SE
authors.lastname: Kentish
authors.affiliation: School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia.
authors.forename: Muthupandian
authors.initials: M
authors.lastname: Ashokkumar
mesh_terms: D002364:Caseins / Q000737:chemistry* / Q000528:radiation effects*; D003611:Dairy Products / Q000032:analysis* / Q000528:radiation effects*; D006863:Hydrogen-Ion Concentration; D008823:Micelles; D008894:Milk Proteins / Q000737:chemistry / Q000528:radiation effects; D008903:Minerals / Q000737:chemistry / Q000528:radiation effects; D011208:Powders; D011312:Pressure; D012995:Solubility / Q000528:radiation effects; D012996:Solutions; D014465:Ultrasonics / Q000379:methods*
chemical_list: D002364:Caseins; D008823:Micelles; D008894:Milk Proteins; D008903:Minerals; D011208:Powders; D012996:Solutions
keywords: Casein micelles; High pressure homogenization; Milk protein concentrate; Powder dissolution; Shear; Ultrasonication