文章基本信息

标题：Controlling milk protein interactions to enhance the reconstitution properties of whole milk powders – A minireview
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作者：Harjinder Singh ; Aiqian Ye
期刊名称：Dairy Science & Technology
印刷版ISSN：1958-5586
电子版ISSN：1958-5594
出版年度：2010
卷号：90
期号：2-3
页码：123-136
DOI：10.1051/dst/2009038
语种：English
出版社：EDP Sciences
摘要：Spray-dried milk powders are widely used in recombined milk products and processed foods. The interactions of the specific components in milk, i.e. casein micelles, whey proteins and fat globules, dictate how milk will behave during processing and the functional properties of the powder in different applications. The manufacture of milk powders involves heat treatments, evaporation, homogenisation and spray drying. The major effect of heat treatment is the denaturation of whey proteins and their association with casein micelles. During evaporation, the casein micelle size increases due mainly to the aggregation of some of the micelles and increased association of the whey proteins with the micelles. During whole milk powder manufacture, there are also considerable changes in the size of fat globules and the protein composition of the milk fat globule membrane (MFGM). This modified composition and the consequent reactivity of the MFGM play a major role in determining the functionality of whole milk powders, in particular its reconstitution properties.
关键词：milk powder; interaction; processing; functionality; solubility; 乳粉; 相互作用; 加工; 功能性; 溶解性; poudre de lait; interaction; traitement; propriétés fonctionnelles; solubilité