Impact of relative humidity and temperature oscillations mimicking authentic storage during shipping on whey proteins powders properties

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-07-01 DOI:10.1016/j.foostr.2023.100326

J. Burgain , G. Francius , L. Cvetkovska , C. Paris , M. Alexander , C. Ray , S. El-Kirat-Chatel , C. Gaiani

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Abstract

The impact of authentic storage conditions during shipping was tested on whey protein concentrate powders as environmental conditions heavily influence shelf-life performance. Most experimental studies are conducted at constant conditions of temperature and/or humidity whereas in real shipment conditions powders are often transported all over the world in ships which can experience vastly different temperatures and humidity with large amplitudes from day-time to night-time. Here, industrial whey protein concentrates and β-lactoglobulin powders were stored under cycled temperatures and relative humidity fashioned from authentic data collected on ships carrying dairy powders. Protein lactosylation and denaturation, browning index, particle surface and powder functional properties were measured in order to estimate functional and physicochemical modifications occurring close to authentic storage under shipping. It was observed that oscillation amplitudes tested had no impact on powders unlike the storage duration. The presence of residual lactose (1.5 %) in the whey protein powder induced lactosylation during storage leading to particle surface hydrophobicity and surface elasticity increases whereas for β-lactoglobulin powders (depleted in lactose), transformation of initial lactosylated proteins into advanced Maillard products was observed with no particle surface impact. The rehydration was not impacted regardless of the storage conditions and powder chemical composition.

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运输过程中模拟真实储存的相对湿度和温度振荡对乳清蛋白粉性能的影响

运输过程中真实储存条件对乳清蛋白浓缩粉的影响进行了测试，因为环境条件严重影响保质期性能。大多数实验研究都是在恒定的温度和/或湿度条件下进行的，而在实际运输条件下，粉末通常用船运输到世界各地，从白天到晚上，船上的温度和湿度可能会大不相同，振幅也很大。在这里，工业乳清蛋白浓缩物和β-乳球蛋白粉末是在循环温度和相对湿度下储存的，这些温度和湿度是根据在运载奶粉的船只上收集的真实数据制成的。测量了蛋白质的乳糖基化和变性、褐变指数、颗粒表面和粉末的功能特性，以估计在运输条件下接近真实储存时发生的功能和物理化学修饰。观察到，与储存持续时间不同，测试的振荡幅度对粉末没有影响。乳清蛋白粉中残留的乳糖（1.5%）在储存过程中诱导了乳糖基化，导致颗粒表面疏水性和表面弹性增加，而对于β-乳球蛋白粉（缺乏乳糖），观察到初始乳糖基化蛋白转化为高级美拉德产品，没有颗粒表面影响。无论储存条件和粉末化学成分如何，再水化都没有受到影响。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.