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    Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder

    Year: 2021

    Journal: Foods, Volume 10, AUG

    Authors: Panthi, Ram R.; Bot, Francesca; O'Mahony, James A.

    Organizations: Irish Department of Agriculture, Food and the Marine; Food Institutional Research Measure (FIRM) for the project Developing the next generation of high protein spray-dried dairy powders with enhanced hydration properties [DAIRYDRY 15-F-679]

    Keywords: glycomacropeptide; micellar casein concentrate; powder rehydration

    Glycomacropeptide (GMP) shows potential for enhancing the rehydration properties of high-protein dairy powders due to its hydrophilic nature. This study involved formulating micellar casein concentrate (MCC) solutions (8.6% final protein content) with 0, 10, and 20% GMP as a percentage of total protein, and investigated the physicochemical and rehydration properties of the resultant freeze-dried powders (P-MCC-0G, P-MCC-10G, and P-MCC-20G, respectively). The surface charges of caseins in the control MCC and 10 or 20% GMP blended solutions were -25.8, -29.6, and -31.5 mV, respectively. Tablets prepared from P-MCC-10G or P-MCC-20G powders displayed enhanced wettability with contact angle values of 80.6 degrees and 79.5 degrees, respectively, compared with 85.5 degrees for P-MCC-0G. Moreover, blending of GMP with MCC resulted in faster disintegration of powder particles during rehydration (i.e., dispersibility) compared to P-MCC-0G. Faster and more extensive release of caseins from powder particles into solution was evident with the increasing proportion of GMP, with the majority of GMP released within the first 15 min of rehydration. The results of this study will contribute to further development of formulation science for achieving enhanced solubility characteristics of high-protein dairy powder ingredients, such as MCC.
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