Correlations between the solubility and surface characteristics of milk protein concentrate powder particles

The solubility of high-protein milk protein concentrate (MPC) may decrease significantly during storage, particularly at relatively high temperatures and humidity. objective this study was to seek correlations between the loss MPC storage various surface characteristics determined on basis simultaneous nanoscale topographical imaging nanomechanical mapping particle surfaces using atomic force microscopy. A control a calcium-depleted were stored 45°C 66% relative humidity for up 60 d. 56% beginning gradually decreased 10% end 60-d storage. exhibited more rapid decreases from almost 100% 18% after 45 d, which we observed no significant difference in MPC. Averaged or root mean squared roughness values calculated images found have correlation with solubility. Deformation, Derjaguin-Muller-Toropov modulus, adhesion revealed presence individual casein micelles larger clusters aggregated surfaces, whereas averaged these properties. Furthermore, modulus showed that peripheral edges their had higher corresponding properties than other regions images, indicating occurrence fusion micelles. area coverage percent fused an image negative linear both present results support hypothesis powder is causative factor turn suggest be alleviated by inhibiting formation crust skin surfaces.