Instant and physicochemical properties of agglomerated high-pressure jet spray-dried skim milk powder
Year: 2025
Type: article
Abstract: ), and dispersibility (34% to 58%) but not solubility, which remained at 77% (wt/vol). Agglomeration with lecithin to SMP processed at 500 MPa and reconstituted to 9% (wt/vol) reduced the viscosity (8 mPa·s to 6 mPa·s), G' maximum (45 Pa to 34 Pa), and total gelation time (2.6 h to 2 h). Agglomeration and lecithination of powders markedly hindered foamability but did not influence emulsifying activity, which was higher over time (>30 min) in reconstituted powders obtained from high-pressure jet processing at 500 MPa. The differences observed in instant and reconstituted physicochemical properties of high-pressure jet spray-dried SMP were attributed to the structural modifications of proteins during processing and their subsequent interactions with lecithin.
Source: Journal of Dairy Science
Authors: Megha U. Vyas, Federico M. Harte
Institution: Pennsylvania State University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,500
Funder: Dairy Management
OpenAlex ID: W7117671964