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The purpose of this study was to improve understanding of the structural and functional property changes that milk-protein concentrates undergo during production, particularly how the manufacturing route (heat treatment position and intensity), standardization (in osmosed water or ultrafiltrate permeate) and formulation (casein:whey protein (Cas:WP) ratio) influence the physico-chemical characteristics—hygroscopicity, particle size, sphericity, density and evolution of browning during storage. To obtain a comprehensive understanding of the parameters responsible for the distinctive characteristics of different powders, a multifactorial approach was adopted. Hygroscopicity depended mainly on the standardizing solution and to a lesser extent the Cas:WP ratio. The particle size of the heat-treated casein-dominant powders was up to 5 μm higher than for those that had had no heat treatment regardless of the standardizing solution, which also had no influence on the sphericity of the powder particles. The density of the powders increased up to 800 kg·m−3 with a reduced proportion of casein, and lactose and whey proteins participated in browning reactions during storage at 13 °C. In increasing order, the modality of heat treatment, the standardizing solution and the Cas:WP protein ratio influenced the key characteristics. This work is relevant for industrial applications to increase control over the functionalities of powdered products. [ABSTRACT FROM AUTHOR]

Steam-jet agglomeration consists in steam--wetting of the surface of fine primary particles, colliding the sticky particles and consolidating the agglomerates by drying in order to obtain the desired properties. The aim of this work was to evaluate the influence of the steam/powder ratio and drying time on growth mechanisms and skim milk agglomerate properties. We demonstrated a predominant influence of the steam/powder ratio on the growth mechanisms and agglomerate properties due to the contribution of the steam flow rate. Moreover, the drying time was identified as a key process parameter to control the final water content, rehydration and mechanical properties of the agglomerates. Highlights * A steam-jet agglomeration pilot plant was developed to study the agglomeration of skim-milk powders. * The growth mechanisms and agglomerates properties depended on the steam/powder ratio, through the contribution of the steam flow rate. * The drying time was identified as a key process parameter to control the final water content, rehydration and mechanical properties of the agglomerates. [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: Synchrotron radiation circular dichroism (SRCD) and Fourier transform infrared (FTIR) spectroscopy were used to examine the conformation evolution of micellar casein (MC) powder during storage and to determine whether the spectral changes could be related to their solubility evolution. RESULTS: A loss in intensity of SRCD spectra as a function of storage time has been observed. Quantification of secondary structures revealed losses of α‐helix content during storage. Moreover, a redshift of the amide I band in the FTIR spectrum was demonstrated during the storage and was interpreted as a rearrangement of the secondary structure of the protein, which is in line with the SRCD results. The qualitative results obtained by FTIR clearly support the quantitative evolution of the secondary structure obtained by the analysis of SRCD spectra. Principal component analysis (PCA) of FTIR spectra permits a good separation of samples according to the storage time. PCA shows that the evolution of secondary structures and solubility loss are closely linked. CONCLUSION: With the quantitative data provided by SRCD spectra, it was established that, whatever the storage conditions, a unique curve exists between loss of α‐helix content and loss in solubility, showing that loss of α‐helix content is a marker of solubility loss for the MC powders studied. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

We obtained osmotic pressure data of lysozyme solutions, describing their physical states over a wide concentration range, using osmotic stress for pressures between 0.05 bar and about 40 bar and volume fractions between 0.01 and 0.61. The osmotic pressure vs. volume fraction data consist of a dilute, gas-phase regime, a transition regime with a high-compressibility plateau, and a concentrated regime where the system is nearly incompressible. The first two regimes are shifted towards a higher protein volume fraction upon decreasing the strength or the range of electrostatic interactions. We describe this shift and the overall shape of the experimental data in these two regimes through a model accounting for a steric repulsion, a short-range van der Waals attraction and a screened electrostatic repulsion. The transition is caused by crystallization, as shown by small-angle X-ray scattering. We verified that our data points correspond to thermodynamic equilibria, and thus that they consist of the reference experimental counterpart of a thermodynamic equation of state. [ABSTRACT FROM AUTHOR]

How the type of protein influences particle morphology remains a hot topic of debate. In this study we focused on the drying behavior of two major milk protein types; that is, whey protein and native micellar caseins. To improve understanding of the role of each protein in the particle-forming mechanisms, seven mixtures containing different whey proteins to caseins ratios were investigated. A monodisperse spray dryer (MDSD) was used to produce uniform particles by drying monodispersed droplets in a hot, dry air flow. Single particles were also obtained from the same material using single droplet drying in a pendant configuration. Powders were characterized according to their physical characteristics and their rehydration properties. It was demonstrated that particle morphology was mainly governed by the type of protein matrix, almost regardless of the drying kinetics, which differed considerably between MDSD and single droplet drying. Controlling product formulation thus represents a potential means by which to tune particle morphology and therefore the functional properties of powder. [ABSTRACT FROM PUBLISHER]

Dairy powders are mainly produced by droplet spray drying, an articulated process that enables the manufacture of high added-value goods with a long shelf life and well-preserved functional properties. Despite the recent advances, a full understanding of the mechanisms occurring at the droplet scale in drying towers and, consequently, of the impact of process parameters and processed fluid characteristics on the powder properties is far from being achieved. In the wake of previous studies based on a laboratory scale approach, in this work, we provided a global picture of the drying in droplets of dairy protein mixes, i.e., whey proteins and casein micelles, which represent crucial dairy powder ingredients. Using profile visualization and optical microscopy, we explored the shape evolution in droplets with a range of protein contents and compositions typical of commercial powder production. The observation favored the evaluation of the specific role of each protein on the evaporation dynamics, and led to the construction of a phase diagram predictive of the dry droplet shape starting from the characteristics of the initial protein dispersions. Our outcomes represent a further step shedding light on the paradigm linking the physics of drying at the microscale and the nutritional properties of complex dairy powders. [ABSTRACT FROM AUTHOR]

Abstract.: The drying of complex fluids provides a powerful insight into phenomena that take place on time and length scales not normally accessible. An important feature of complex fluids, colloidal dispersions and polymer solutions is their high sensitivity to weak external actions. Thus, the drying of complex fluids involves a large number of physical and chemical processes. The scope of this review is the capacity to tune such systems to reproduce and explore specific properties in a physics laboratory. A wide variety of systems are presented, ranging from functional coatings, food science, cosmetology, medical diagnostics and forensics to geophysics and art.Graphical abstract: [ABSTRACT FROM AUTHOR]