Development of spray dried functional milk protein concentrate containing whey proteins as fibrils

Gunvantsinh Rathod, Rohit Kapoor, Gopinathan H. Meletharayil, Jayendra K. Amamcharla

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Fibrillated milk protein concentrate (MPC) was produced by selective fibrillation of whey proteins and spray dried to extend shelf life. The fibrillated MPC powder was characterized for whey protein fibrils and functionality. Observations from Thioflavin T fluorescence value, transmission electron microscopy, gel electrophoresis, rheology, and turbidity confirmed the presence of fibrils in fibrillated MPC. However, fibrils in reconstituted fibrillated MPC were thinner compared with the fibrils before spray drying. Aggregation of fibrils was also seen in fibrillated MPC dispersions. Further, rheological analysis of reconstituted fibrillated MPC at different total solids levels showed that reconstituted fibrillated MPC has significantly higher viscosity, consistency index, and shear thinning behavior compared with control. Reconstituted fibrillated MPC also showed significantly lower surface tension and interfacial tension, with higher emulsification capacity, foaming capacity, and foam stability. Fibrillated MPC powder can be used as a functional ingredient in dairy and food formulations.

Original languageEnglish (US)
Article number105719
JournalInternational Dairy Journal
Volume145
DOIs
StatePublished - Oct 2023
Externally publishedYes

Bibliographical note

Funding Information:
This project was conducted under Kansas State Research and Extension contribution number 23-102-J. We thank Dairy Management Inc. and Midwest Dairy Foods Research Center (St. Paul, MN, USA) for their partial financial support. We acknowledge Dr. Daniel Boyle, Director Kansas State University microscopy facility for his help in performing TEM analysis.

Publisher Copyright:
© 2023 Elsevier Ltd

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