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Volume 9
Issue 9
10.3390/foods9091295
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Article

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

by
Laura T. O’Donoghue
1,2,3,†,
Md. Kamrul Haque
1,3,†,
Sean A. Hogan
1,
Fathima R. Laffir
4,
James A. O’Mahony
2,3 and
Eoin G. Murphy
1,3,*
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
*
Author to whom correspondence should be addressed.
†
L.T.O’D. and M.K.H. contributed equally to this work.
Foods 2020, 9(9), 1295; https://doi.org/10.3390/foods9091295
Received: 1 September 2020 / Revised: 8 September 2020 / Accepted: 10 September 2020 / Published: 15 September 2020
(This article belongs to the Special Issue Physicochemical Properties and Structure Changes of Food Products during Processing)
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Abstract

The α-relaxation temperatures (Tα), 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 (Tg) 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 Tα determined from the storage modulus of the DMA (Tα 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 (Tα 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. View Full-Text
Keywords: dairy powders; stickiness; thermal relaxation; spray drying dairy powders; stickiness; thermal relaxation; spray drying
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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MDPI and ACS Style

O’Donoghue, L.T.; Haque, M.K.; Hogan, S.A.; Laffir, F.R.; O’Mahony, J.A.; Murphy, E.G. Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders. Foods 2020, 9, 1295. https://doi.org/10.3390/foods9091295

AMA Style

O’Donoghue LT, Haque MK, Hogan SA, Laffir FR, O’Mahony JA, Murphy EG. Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders. Foods. 2020; 9(9):1295. https://doi.org/10.3390/foods9091295

Chicago/Turabian Style

O’Donoghue, Laura T., Md. Kamrul Haque, Sean A. Hogan, Fathima R. Laffir, James A. O’Mahony, and Eoin G. Murphy. 2020. "Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders" Foods 9, no. 9: 1295. https://doi.org/10.3390/foods9091295

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