Enhanced rehydration behaviors of micellar casein powder: The effects of high hydrostatic pressure treatments on micelle structures. (December 2021)

• Record Type: Journal Article
• Authors: Ni, Dandan; Liao, Minjie; Ma, Lingjun; Chen, Fang; Liao, Xiaojun; Hu, Xiaosong; Miao, Song; Fitzpatrick, John; Ji, Junfu
• Is Part Of: Food research international. Volume 150:Part A(2021)
• Publication Date: 2021-12
• Subjects: Micellar casein -- High hydrostatic pressure -- Rehydration behaviors -- Colloidal calcium phosphate; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110797
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The HHP process was used to pretreat micellar casein solution. The dissociated CCP induced by HHP caused the high porosity of powders. The HHP process accelerated the rehydration behaviors of micellar casein powders. The powders under 300 MPa showed the quickest dispersion and best solubility. Abstract: Natural micellar casein is generally dried into powdered forms for commercial transportation and storage. However, the poor rehydration ability of micellar casein powder critically limited the potential applications due to its dense cross-linked structures caused by colloidal calcium phosphate (CCP). In this study, micellar casein solutions were exposed to a high hydrostatic pressure (HHP) ranging from 100 to 500 MPa and were then freeze dried to produce powders. The effects on the casein micelle structures and the rehydration characteristics including wetting, dispersion and dissolving were comprehensively investigated. The results showed that HHP could induce smaller micelle sizes and significantly increase the free calcium in the reconstituted solution. It demonstrated that the majority of CCP bridges in casein micelles were dissociated, which produced porous powders with loose structures and thus significantly improved rehydration behaviors. 300 MPa was the pressure level that caused the quickest dispersion process and best solubility. Consequently, HHP has potential to be a novel physical technique to potentially modify the protein higher-order structures as well as improve the corresponding functionalities.