Relationships between surface energy analysis and functional characteristics of dairy powders
| Autor: | Anett Kondor, Sean A. Hogan |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Chromatography
Gas food.ingredient Surface Properties Lactose Milk formula Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology food Skimmed milk Inverse gas chromatography Animals Chemistry 04 agricultural and veterinary sciences General Medicine 040401 food science Surface energy Crystallography Milk Chemical engineering Thermodynamics Gas chromatography Powders Glass transition Food Science |
| Zdroj: | Food Chemistry. 237:1155-1162 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2017.06.036 |
| Popis: | Surface energetics of demineralised whey (DMW), skimmed milk (SMP), phosphocasein (PCN) and infant milk formula (IMF) powders were determined by inverse gas chromatography (IGC). All four milk powders were amphoteric in nature with the dispersive (apolar) component of surface energy dominating the specific (polar) contribution. PCN and IMF had the highest and lowest extent of surface heterogeneity, respectively. PCN also demonstrated the poorest functional properties of the powders examined. In contrast, IMF had excellent flow and rehydration properties. Thermodynamic work of cohesion was highest in PCN and may have contributed to inadequate rehydration behaviour. Glass transition temperature of IMF powder, determined by IGC, suggested a surface dominated by lactose. Surface heterogeneity provided a better indicator of functional behaviour than total surface energy. IGC is a useful complementary technique for chemical and structural analysis of milk powders and allows improved insight into the contribution of surface and bulk factors to functionality. |
| Databáze: | OpenAIRE |
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