+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates



The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates



Journal of Dairy Science 101(5): 3900-3909



Traditionally most protein ingredients are sold as a powder due to transport ease and longer shelf life. Many high-protein powder ingredients such as milk protein concentrate with 85% protein and micellar casein concentrate have poor rehydration properties (e.g., solubility) after storage, which might limit their use. An alternative to the production of dried protein ingredients is the option to use liquid protein ingredients, which saves the cost of spray drying, but may also improve flavor and offer different functional properties. The objective of this study was to determine the effect of spray drying on the flavor and functionality of high-protein ingredients. Liquid and dried protein ingredients (whey protein concentrate with 80% protein, whey protein isolate, milk protein concentrate with 85% protein, and micellar casein concentrate) were manufactured from the same lot of milk at the North Carolina State University pilot plant. Functional differences were evaluated by measurement of foam stability and heat stability. Heat stability was evaluated by heating at 90°C for 0, 10, 20, and 30 min followed by micro-bicinchoninic acid and turbidity loss measurements. Sensory properties were evaluated by descriptive analysis, and volatile compounds were evaluated by gas chromatography-mass spectrometry. No differences were detected in protein heat stability between liquids and powders when spray dried under these conditions. Whey protein concentrate with 80% protein (liquid or spray dried) did not produce a foam. All powders had higher aroma intensity and cooked flavors compared with liquids. Powder proteins also had low but distinct cardboard flavor concurrent with higher relative abundance of volatile aldehydes compared with liquids. An understanding of how spray drying affects both flavor and functionality may help food processors better use the ingredients they have available to them.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 065580050

Download citation: RISBibTeXText

PMID: 29501331

DOI: 10.3168/jds.2017-13780


Related references

Effect of micellar casein on heat induced denaturation of whey proteins in milk. J. Dairy Sci, 55: 6, 765-767, 1972

Properties and scanning electron microscopy of spray dried milk fat encapsulated in whey protein concentrates. Egyptian Journal of Dairy Science 28(1): 23-36, 2000

Effect of drying procedures on properties of dried pattern of liquid spray in continuous spray-drying plants. Trudy vologod. moloch. Inst, 55: 199-207, 1967

The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder. Journal of Dairy Science 97(7): 4043-4051, 2015

Characteristics of soy sauce powders spray-dried using dairy whey proteins and maltodextrins as drying aids. Journal of Food Engineering 119(4): 724-730, 2013

Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate. Journal of Dairy Science 94(8): 3747-3760, 2011

Study of the effect of various conditions of precipitation on the utilization of whey proteins in the production of concentrates of all milk proteins. Pol'nohospodarstvo = Sel'skoe khoziaistvo = Agriculture6(12): 1082-1085, 1980

Microstructure of whey proteins based spray-dried microcapsules containing anhydrous milk fat. Journal of Dairy Science 75(Supplement 1): 111, 1992

Some technologically important functional properties of whey proteins. Whippability and gelling capacity of whey protein concentrates. Deutsche Molkerei Zeitung 98(17): 532-536, 541-542, 1977

Some functional properties of whey proteins of technological importance. 3. whipping and jelling capacity of whey protein concentrates. 1977

Effect of drying rate on functional properties of edible films based on whey proteins. Journal of Dairy Science 79(SUPPL 1): 115, 1996

Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates. Food Chemistry 272: 539-548, 2018

Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters. Food Hydrocolloids 25(4): 758-763, 2011

The influence of genetic variants of milk proteins on the compositional and technological properties of milk: 3. Content of protein, casein, whey protein, and casein number. Milchwissenschaft 52(1): 3-8, 1997

Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels. Journal of Dairy Research 65(4): 555-567, 1998