دورية أكاديمية
أعرض في EDS

Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders.

التفاصيل البيبلوغرافية
العنوان: Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders.
المؤلفون: O'Donoghue LT; Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland.; School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland.; Dairy Processing Technology Centre (DPTC), Ireland., Haque MK; Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland.; Dairy Processing Technology Centre (DPTC), Ireland., Hogan SA; Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland., Laffir FR; Materials and Surface Science Institute (MSSI), University of Limerick, V94 T9PX Limerick, Ireland., O'Mahony JA; School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland.; Dairy Processing Technology Centre (DPTC), Ireland., Murphy EG; Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland.; Dairy Processing Technology Centre (DPTC), Ireland.
المصدر: Foods (Basel, Switzerland) [Foods] 2020 Sep 15; Vol. 9 (9). Date of Electronic Publication: 2020 Sep 15.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: The α-relaxation temperatures (T α ), derived from the storage and loss moduli using dynamic mechanical analysis (DMA), were compared to methods for stickiness and glass transition determination for a selection of model whey protein concentrate (WPC) powders with varying protein contents. Glass transition temperatures (T g ) were determined using differential scanning calorimetry (DSC), and stickiness behavior was characterized using a fluidization technique. For the lower protein powders (WPC 20 and 35), the mechanical T α determined from the storage modulus of the DMA (T α onset) were in good agreement with the fluidization results, whereas for higher protein powders (WPC 50 and 65), the fluidization results compared better to the loss modulus results of the DMA (T α peak). This study demonstrates that DMA has the potential to be a useful technique to complement stickiness characterization of dairy powders by providing an increased understanding of the mechanisms of stickiness.
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معلومات مُعتمدة: TC/2014/0016 Enterprise Ireland
فهرسة مساهمة: Keywords: dairy powders; spray drying; stickiness; thermal relaxation
تواريخ الأحداث: Date Created: 20200918 Latest Revision: 20201020
رمز التحديث: 20231215
مُعرف محوري في PubMed: PMC7555034
DOI: 10.3390/foods9091295
PMID: 32942522
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods9091295