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

Laura T O'Donoghue; Md Kamrul Haque; Sean A Hogan; Fathima R Laffir; James A O'Mahony; Eoin G Murphy

doi:10.3390/foods9091295

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

Foods. 2020 Sep 15;9(9):1295. doi: 10.3390/foods9091295.

Authors

Laura T O'Donoghue^{1

2

3}, Md Kamrul Haque^{1

3}, Sean A Hogan¹, Fathima R Laffir⁴, James A O'Mahony^{2

3}, Eoin G Murphy^{1

3}

Affiliations

¹ Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland.
² School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland.
³ Dairy Processing Technology Centre (DPTC), Ireland.
⁴ Materials and Surface Science Institute (MSSI), University of Limerick, V94 T9PX Limerick, Ireland.

Abstract

The α-relaxation temperatures (T_α), 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_g) 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_α determined from the storage modulus of the DMA (T_α 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_α 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.

Keywords: dairy powders; spray drying; stickiness; thermal relaxation.

Grants and funding

TC/2014/0016/Enterprise Ireland