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Application of micro-nano-bubbles to improve the processability of milk protein concentrates.

K. Sajith Babu


Application of micro-nano-bubbles to improve the processability of milk protein concentrates.
K. Sajith Babu*, J. Amamcharla. Kansas State University Manhattan, KS.

Micro-nano-bubbles (MNB) have unique properties and offer potential applications in various fields. The first objective of this study was to confirm the MNB injection method is capable of producing sufficient MNBs. The bubble particle size and concentration in deionized (DI) water and MNB treated DI water was measured using a nanoparticle tracking system. MNB treated DI water had a mean particle size of 249.8 � 115.8 nm and a bubble concentration of 3.76 � 108 particles/mL. In other words, the concentration of MNB treated DI water was significantly higher compared with the DI water (>300 million nano-bubbles/mL). The second objective of this study was to evaluate the effectiveness of MNB treatment to improve the rheological and functional properties of milk protein concentrate (MPC). Reconstituted MPC (20%, wt/wt) passed through a pump was considered as control (C-MPC), and MPC passed through the MNB system was considered as MNB treated (MNB-MPC). The rheological behavior and microstructure of C-MPC and MNB-MPC were evaluated. The viscosity of MNB-MPC at shear rate of 100 s−1 significantly decreased (P < 0.05) from 0.165 to 0.03 Pa.s (C-MPC). The C-MPC and MNB-MPC were spray dried in a lab-scale spray dryer and the rehydration characteristics, bulk and shear flow properties, and morphology were evaluated. Focused beam reflectance measurement of the MNB-MPC powders showed higher counts of fine particles during dissolution, which indicated MNB-MPC powders were more soluble than C-MPC powders. Conditioned bulk density and flow function coefficient were significantly higher (P < 0.05) for the MNB-MPC powders. MNB-MPC powders were more free-flowing as observed from significantly lower (P < 0.05) basic flow energy values compared with the C-MPC powders. MNB-MPC powders exhibited less cohesiveness and better flow characteristics than C-MPC powders. This study, therefore, confirms the potential of using MNB treatment for more efficient drying and improved functionality of MPC powders.

Keywords: milk protein concentrate, micro-nano-bubbles, rheology.

Biography: I'm a graduate research assistant at Kansas State University pursuing my Ph.D. degree in Food Science. My research focusses on developing advanced sensing technologies for high protein dairy powders and employing novel�methods to improve processability and functionality.