Influence of storage conditions on the functional properties of micellar casein powder
Nasser, Sarah | Moreau, Anne | Jeantet, Romain | Hédoux, Alain | Delaplace, Guillaume | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Unité Matériaux et Transformations - UMR 8207 (UMET) ; Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Supérieure de Chimie de Lille (ENSCL)-Institut de Chimie - CNRS Chimie (INC-CNRS)-Université de Lille-Centre National de la Recherche Scientifique (CNRS) | Centre National Interprofessionnel de l'Economie Laitière (CNIEL) | CNIEL research program and deal issues of the ALIBIOTECH research project. Consequently, the authors would like to acknowledge the CNIEL and also thank the Haut de France region and FEDER for their financial support.
Controlled ageing conditions have been applied to two micellar casein (MC) powdersand the consequent impact on their rehydration capacity and colorimetric evolution has beenreported. Two characteristic times (fragmentation and total rehydration time) and solubilityhave been determinated to evaluate the evolution of rehydration capacity with controlledageing conditions.For the two MC powders tested, it was shown that the two characteristic times and thebrowning index increased with storage duration and temperature applied during ageing,whereas solubility decreased. For each MC powder studied, it was shown that i)there is acorrelation (ageing curves) between the rehydration time (the target variable) and theindicator parameters (fragmentation time, browning index and solubility) and (ii)the shape ofeach ageing curve is independent of the ageing conditions but dependent on the MC powderstudied.These results clearly suggest the i)possibility to obtain reference ageing curves foreach indicator, linking total rehydration time and the following indicators: fragmentation time,browning index and solubility ii)possibility to identify several ageing similarities betweensevere and moderate storage conditions iii)feasibility of applying accelerated ageingconditions to rapidly establish the shape of the reference ageing curves for a given MCpowder, and iv)possibility of predicting the rehydration time of the MC powder studied usingreference ageing curves through the measurement of one indicator (fragmentation time,browning index and solubility). This predicting ability of the proposed approach has beenascertained by comparing experimental and predicted values of rehydration time for agedsamples having undergone storage accidents.
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