Raman spectra of micellar casein powders prepared with wet blending of glycomacropeptide and micellar casein concentrate

Understanding the molecular properties and interactions of components within high-protein dairy powders is important in predicting rehydration performance. Raman spectroscopy was used to generate information which provided insights into between caseins micellar casein concentrate (MCC) powder formulated with varying proportions glycomacropeptide (GMP). The bands showed intense peaks at 1446 1476 cm−1 (due CH2 vibration) 1653 1668 C=O Amide I C=C bond) MCC samples blended GMP. Enhanced characteristics containing GMP matched these differences peak intensity.