Document Detail

Roles of water and solids composition in the control of glass transition and stickiness of milk powders.
MedLine Citation:
PMID:  20629875     Owner:  NLM     Status:  MEDLINE    
Plasticization and glass transition of amorphous components in food powders often result in stickiness and caking. The glass transition temperature (T(g)) of milk powders was measured by differential scanning calorimetry (DSC) and a viscometer method was used to determine sticky-point temperatures. Water sorption isotherms were established for varying solids compositions. Lactose contents were analyzed by high-performance anion exchange chromatography with pulsed amperometric detection (HPAE-PAD) and proteins were identified using SDS-PAGE gel electrophoresis. Solids composition and water affected both the T(g) and stickiness behavior. Stickiness was governed by carbohydrates and water plasticization. At low protein contents, precrystallization of lactose decreased the sticky point temperature, but increasing protein content in all milk powders decreased stickiness at all water activities. The results showed that glass transition can be used to describe time-dependent stickiness and crystallization phenomena, and it can be used as a parameter to control and reduce stickiness of dairy solids with various compositions.
Nattiga Silalai; Yrjö H Roos
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-07-15     Completed Date:  2010-10-20     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  E285-96     Citation Subset:  IM    
School of Food and Nutritional Sciences, Univ. College Cork, Ireland.
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MeSH Terms
Calorimetry, Differential Scanning / methods
Chemistry, Physical
Desiccation / methods
Electrophoresis, Polyacrylamide Gel / methods
Food Handling
Food Preservation
Glass / chemistry
Hot Temperature
Lactose / chemistry*
Milk / chemistry*
Milk Proteins / chemistry
Powders / chemistry*
Reg. No./Substance:
0/Milk Proteins; 0/Powders; 63-42-3/Lactose; 7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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