文献类型： 外文期刊

作者： Zhong, Qiantong ¹ ; Luo, Shucan ¹ ; Fizpatrick, John ⁴ ; Jiang, Langye ¹ ; Guo, Zonglin ¹ ; Lin, Jie ¹ ; Zheng, Hua ¹ ; Zeng, Haili ⁷ ; Wu, Canhu ¹ ; Zheng, Songbai ⁶ ; Gu, Yan ³ ; Turchiuli, Christelle ² ; Wang, Yunna ⁵ ; Lei, Hongtao ¹ ; Wu, Shaozong ¹ ;

作者机构： 1.South China Agr Univ, Coll Food Sci, Natl Local Joint Engn Res Ctr Proc & Safety Contro, Guangdong Prov Key Lab Food Qual & Safety, Guangzhou 510642, Peoples R China

2.Univ Paris Saclay, INRAE, AgroParisTech, UMR SayFood, F-91120 Palaiseau, France

3.Guangdong Prov Engn & Technol Res Ctr Conservat &, Guangzhou 510640, Peoples R China

4.Univ Coll Cork, Sch Engn, Proc & Chem Engn, Cork, Ireland

5.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

6.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China

7.South China Agr Univ, Guangzhou Dublin Int Coll Life Sci & Technol, Guangzhou 510642, Peoples R China

关键词： Casein structure; Calcium chelation; Protein structure; Spray drying; Rehydration

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.8； 五年影响因子：5.9 ）

ISSN： 0260-8774

年卷期： 2025 年 400 卷

页码：

收录情况： SCI

摘要： 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 mu m to a minimum 12.815 +/- 0.660 mu m (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 alpha-helices of TCC powders even had higher level of alpha-helices compared to the control MCI, and had only slight increase of beta-turns. The reducing and non-reducing electrophoresis indicated a disulfide crosslinking between kappa-casein and beta-lg. The wettability of TCC (10-60 mM TC) showed significantly improved wettability reducing contact angle to 40 degrees 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.