Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation

Show simple item record

dc.contributor.author Power, Orla M.
dc.contributor.author Maidannyk, Valentyn
dc.contributor.author McSweeney, David J.
dc.contributor.author Fenelon, Mark A.
dc.contributor.author O'Mahony, James A.
dc.contributor.author McCarthy, Noel A.
dc.date.accessioned 2020-02-06T12:36:55Z
dc.date.available 2020-02-06T12:36:55Z
dc.date.issued 2020-01-30
dc.identifier.citation Power, O. M., Maidannyk, V., McSweeney, D. J., Fenelon, M. A., O'Mahony, J. A. and McCarthy, N. A. (2020) 'Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation', Powder Technology. doi: 10.1016/j.powtec.2020.01.075 en
dc.identifier.issn 0032-5910
dc.identifier.uri http://hdl.handle.net/10468/9623
dc.identifier.doi 10.1016/j.powtec.2020.01.075 en
dc.description.abstract Calcium chelating agents, such as sodium hexametaphosphate (SHMP), can be added to milk protein (MPC) solutions to aid in rehydration; however, this leads to a concomitant increase in solution viscosity due to micelle swelling/dissociation. Crosslinking casein proteins in MPC using transglutaminase (TGase) can help retain casein micelle structure and maintain low viscosity. This study aimed to determine the water sorption and hydration properties of MPC powders, as influenced by the crosslinking of milk proteins and the addition of SHMP. Crosslinked casein protein (TG-MPC) powders without SHMP addition had improved wettability, water sorption and water diffusion compared to the non-crosslinked control (C-MPC) powder. All powders containing SHMP were found to have increased water sorption compared to control powders without SHMP addition. Powder dissolution data showed that increasing SHMP content increased powder particle size, compared to powders without SHMP addition, indicating increased powder particle swelling due to increased water uptake. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (Walsh Fellowship Programme) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier B.V. en
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S0032591020300887
dc.rights © 2020, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Milk protein concentrate en
dc.subject Sodium hexametaphosphate en
dc.subject Transglutaminase en
dc.subject Powder rehydration en
dc.subject Calcium en
dc.title Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Seamus Anthony O'Mahony, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: sa.omahony@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 24 months after publication by request of the publisher. en
dc.check.date 2022-01-30
dc.date.updated 2020-02-06T12:30:38Z
dc.description.version Accepted Version en
dc.internal.rssid 501667656
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Powder Technology en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress sa.omahony@ucc.ie en
dc.internal.bibliocheck In press. Check vol / issue / page range. Amend citation as necessary. en
dc.identifier.eissn 1873-328X


Files in this item

Files Size Format View

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record

© 2020, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2020, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement