Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-05-14 DOI:10.1016/j.jfoodeng.2025.112658

Qiantong Zhong , Shucan Luo , John Fizpatrick , Langye Jiang , Zonglin Guo , Jie Lin , Hua Zheng , Haili Zeng , Canhu Wu , Songbai Zheng , Yan Gu , Christelle Turchiuli , Yunna Wang , Hongtao Lei , Shaozong Wu

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引用次数: 0

Abstract

Calcium chelators may solve the rehydration difficulty of casein micelle rich powder. However, the thermal effect during spray drying process may modify the calcium-chelated casein structure and affect the powder functionality. This study therefore investigated the effect of calcium chelation and spray drying on casein powder and the corresponding casein structure. Trisodium citrate (TC) was added to 20 % solutions of MCI (micellar casein isolate) powders to bring the TC concentrations up to 10–100 mM before spray drying. The results indicated that TC effectively decreased the particle size of casein clusters and increased zeta potential of casein solutions. Noticeably, high TC (80 & 100 mM) led to high viscosity unsuitable for spray drying. The chelated casein (TCC) powder size decreased significantly from 37.779 ± 1.407 μm to a minimum 12.815 ± 0.660 μm (P < 0.05) compared to MCI. TCC powder with 60 mM TC was spherical and smooth shape, while the others had a concave surface. Within 10–40 mM TC, the α-helices of TCC powders even had higher level of α-helices compared to the control MCI, and had only slight increase of β-turns. The reducing and non-reducing electrophoresis indicated a disulfide crosslinking between κ-casein and β-lg. The wettability of TCC (10–60 mM TC) showed significantly improved wettability reducing contact angle to 40° within 300 s. TCC-40 powders could be fully dissolved within 30 min which demonstrates the improved rehydration of TCC. This study proves that calcium chelated powder owns a relatively good rehydration ability compared to micellar casein powder.

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钙螯合对喷雾干燥富酪蛋白粉体理化特性及复水行为的影响

钙螯合剂可以解决富含酪蛋白胶束粉体的再水化困难。然而，喷雾干燥过程中的热效应会改变钙螯合酪蛋白的结构，影响粉末的功能。因此，本研究考察了钙螯合和喷雾干燥对酪蛋白粉及其结构的影响。将柠檬酸三钠（TC）加入到20%的MCI（胶束酪蛋白分离物）粉末溶液中，使TC浓度达到10-100 mM，然后喷雾干燥。结果表明，TC能有效降低酪蛋白簇的粒径，提高酪蛋白溶液的zeta电位。值得注意的是，高TC (80 &；100mm)导致粘度高，不适合喷雾干燥。螯合酪蛋白（TCC）粉末粒径从37.779±1.407 μm显著减小到最小的12.815±0.660 μm (P <；0.05)。60 mM TC的TCC粉末表面呈球形光滑，其余粉末表面呈凹形。在10-40 mM TC范围内，TCC粉的α-螺旋含量甚至高于对照MCI，而β-匝数仅略有增加。还原电泳和非还原电泳显示κ-酪蛋白与β-lg之间存在二硫交联。TCC （10-60 mM TC）的润湿性显著提高，300 s内接触角减小到40°。TCC-40粉体可在30 min内完全溶解，说明TCC复水化性能得到改善。本研究证明，与胶束酪蛋白粉相比，钙螯合粉具有较好的复水能力。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.