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Characterization of high-milk-protein powders upon rehydration under various salt concentrations

Author:
Hussain, R., Gaiani, C., Aberkane, L., Scher, J.
Source:
Journal of dairy science 2011 v.94 no.1 pp. 14-23
ISSN:
0022-0302
Subject:
Fourier transform infrared spectroscopy, calcium chloride, casein, denaturation, powders, rehydration, salt concentration, sodium chloride, turbidity, whey powder
Abstract:
Rehydration of native micellar casein and native whey isolate protein powders was followed in different ionic environments. Solutions of NaCl and CaCl₂ in the concentration range of 0 to 12% (wt%) were used as rehydration media. The rehydration profiles obtained were interpreted in terms of wetting, swelling, and dispersion stages by using a turbidity method. Two behaviors were observed depending on the salt concentration. For native micellar casein powder, a significant change was observed between 3 and 6% NaCl and between 0.75 and 1.5% CaCl₂. The first behavior (low salt concentration) presents a typical rehydration profile: quick wetting, swelling, and long dispersion stage. The dispersion stage of the second behavior (high salt concentration) was significantly shortened, indicating a strong modification of the protein backbone. The rehydration of whey protein powder was less influenced by salts. At low salt concentrations, a typical profile for whey powders was observed: wetting with lump formation and no swelling followed by a quick dispersion. At high CaCl₂ concentrations, no turbidity stabilization was observed, indicating a possible protein unfolding and denaturation. Additionally, the changes in secondary structures of the 2 proteins upon salt increase were followed by Fourier transform infrared spectroscopy and confirmed the different profiles observed.
Agid:
832868