Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders

The α-relaxation temperatures (T<sub>α</sub>), derived from the storage and loss moduli using dynamic mechanical analysis (DMA), were compared to methods for stickiness and glass transition determination for a selection of model whey protein concentrate (WPC) powders with varying protein...

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Main Authors:	Laura T. O’Donoghue, Md. Kamrul Haque, Sean A. Hogan, Fathima R. Laffir, James A. O’Mahony, Eoin G. Murphy
Format:	Article
Language:	English
Published:	MDPI AG 2020-09-01
Series:	Foods
Subjects:	dairy powders stickiness thermal relaxation spray drying
Online Access:	https://www.mdpi.com/2304-8158/9/9/1295

id	doaj-89c122c494ef45fb80f4867c25ffa13e
record_format	Article
spelling	doaj-89c122c494ef45fb80f4867c25ffa13e2020-11-25T03:14:05ZengMDPI AGFoods2304-81582020-09-0191295129510.3390/foods9091295Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein PowdersLaura T. O’Donoghue0Md. Kamrul Haque1Sean A. Hogan2Fathima R. Laffir3James A. O’Mahony4Eoin G. Murphy5Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, IrelandTeagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, IrelandTeagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, IrelandMaterials and Surface Science Institute (MSSI), University of Limerick, V94 T9PX Limerick, IrelandSchool of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, IrelandTeagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, IrelandThe α-relaxation temperatures (T<sub>α</sub>), derived from the storage and loss moduli using dynamic mechanical analysis (DMA), were compared to methods for stickiness and glass transition determination for a selection of model whey protein concentrate (WPC) powders with varying protein contents. Glass transition temperatures (T<sub>g</sub>) were determined using differential scanning calorimetry (DSC), and stickiness behavior was characterized using a fluidization technique. For the lower protein powders (WPC 20 and 35), the mechanical T<sub>α</sub> determined from the storage modulus of the DMA (T<sub>α</sub> onset) were in good agreement with the fluidization results, whereas for higher protein powders (WPC 50 and 65), the fluidization results compared better to the loss modulus results of the DMA (T<sub>α</sub> peak). This study demonstrates that DMA has the potential to be a useful technique to complement stickiness characterization of dairy powders by providing an increased understanding of the mechanisms of stickiness.https://www.mdpi.com/2304-8158/9/9/1295dairy powdersstickinessthermal relaxationspray drying
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Laura T. O’Donoghue Md. Kamrul Haque Sean A. Hogan Fathima R. Laffir James A. O’Mahony Eoin G. Murphy
spellingShingle	Laura T. O’Donoghue Md. Kamrul Haque Sean A. Hogan Fathima R. Laffir James A. O’Mahony Eoin G. Murphy Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders Foods dairy powders stickiness thermal relaxation spray drying
author_facet	Laura T. O’Donoghue Md. Kamrul Haque Sean A. Hogan Fathima R. Laffir James A. O’Mahony Eoin G. Murphy
author_sort	Laura T. O’Donoghue
title	Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders
title_short	Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders
title_full	Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders
title_fullStr	Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders
title_full_unstemmed	Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders
title_sort	dynamic mechanical analysis as a complementary technique for stickiness determination in model whey protein powders
publisher	MDPI AG
series	Foods
issn	2304-8158
publishDate	2020-09-01
description	The α-relaxation temperatures (T<sub>α</sub>), derived from the storage and loss moduli using dynamic mechanical analysis (DMA), were compared to methods for stickiness and glass transition determination for a selection of model whey protein concentrate (WPC) powders with varying protein contents. Glass transition temperatures (T<sub>g</sub>) were determined using differential scanning calorimetry (DSC), and stickiness behavior was characterized using a fluidization technique. For the lower protein powders (WPC 20 and 35), the mechanical T<sub>α</sub> determined from the storage modulus of the DMA (T<sub>α</sub> onset) were in good agreement with the fluidization results, whereas for higher protein powders (WPC 50 and 65), the fluidization results compared better to the loss modulus results of the DMA (T<sub>α</sub> peak). This study demonstrates that DMA has the potential to be a useful technique to complement stickiness characterization of dairy powders by providing an increased understanding of the mechanisms of stickiness.
topic	dairy powders stickiness thermal relaxation spray drying
url	https://www.mdpi.com/2304-8158/9/9/1295
work_keys_str_mv	AT lauratodonoghue dynamicmechanicalanalysisasacomplementarytechniqueforstickinessdeterminationinmodelwheyproteinpowders AT mdkamrulhaque dynamicmechanicalanalysisasacomplementarytechniqueforstickinessdeterminationinmodelwheyproteinpowders AT seanahogan dynamicmechanicalanalysisasacomplementarytechniqueforstickinessdeterminationinmodelwheyproteinpowders AT fathimarlaffir dynamicmechanicalanalysisasacomplementarytechniqueforstickinessdeterminationinmodelwheyproteinpowders AT jamesaomahony dynamicmechanicalanalysisasacomplementarytechniqueforstickinessdeterminationinmodelwheyproteinpowders AT eoingmurphy dynamicmechanicalanalysisasacomplementarytechniqueforstickinessdeterminationinmodelwheyproteinpowders
_version_	1724644538792804352

Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders

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