Reconstitution properties of micellar casein powder: effects of composition and storage

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dc.contributor.authorSchokker, EPen_AU
dc.contributor.authorChurch, JSen_AU
dc.contributor.authorMata, JPen_AU
dc.contributor.authorGilbert, EPen_AU
dc.contributor.authorPuvanenthiran, Aen_AU
dc.contributor.authorUdabage, Pen_AU
dc.date.accessioned2012-01-12T01:23:20Zen_AU
dc.date.available2012-01-12T01:23:20Zen_AU
dc.date.issued2011-11-01en_AU
dc.date.statistics2012-01-12en_AU
dc.description.abstractA problem associated with micellar casein (MC) powders is their poor reconstitution properties. In this study, we prepared MCs with different salt and protein compositions and having different reconstitutabilities directly after production. Reconstitutability further decreased during storage at 30 degrees C. Differential scanning calorimetry, infrared spectroscopy, and small angle X-ray scattering showed that the powders were very similar on a molecular or sub-micellar level, indicating that the loss of reconstitutability is probably controlled by higher order structural changes, such as cross-linking between casein micelles, possibly involving intermolecular beta-sheet formation. The reconstitutability of MC could be improved by adding sodium caseinate to the concentrated milk before spray drying. This novel approach to improve reconstitutability can easily be incorporated into the existing processing protocol. We propose two possible mechanisms for the protecting effect of the non-micellar caseins.(C) 2011 Elsevier Ltd. All rights reserved.en_AU
dc.identifier.citationSchokker, E. P., Church, J. S., Mata, J. P., Gilbert, E. P., Puvanenthiran, A., & Udabage, P. (2011). Reconstitution properties of micellar casein powder: effects of composition and storage. International Dairy Journal, 21(11), 877-886. doi:10.1016/j.idairyj.2011.05.004en_AU
dc.identifier.govdoc3843en_AU
dc.identifier.issn0958-6946en_AU
dc.identifier.issue11en_AU
dc.identifier.journaltitleInternational Dairy Journalen_AU
dc.identifier.pagination877-886en_AU
dc.identifier.urihttp://dx.doi.org/10.1016/j.idairyj.2011.05.004en_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/3984en_AU
dc.identifier.volume21en_AU
dc.language.isoenen_AU
dc.publisherElsevieren_AU
dc.subjectSpectraen_AU
dc.subjectNeutron diffractionen_AU
dc.subjectX-ray diffractionen_AU
dc.subjectInfrared spectraen_AU
dc.subjectCattleen_AU
dc.subjectCaseinen_AU
dc.titleReconstitution properties of micellar casein powder: effects of composition and storageen_AU
dc.typeJournal Articleen_AU
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