Abstract Whey powder rehydration is expected to be closely linked to both denaturation and lactosylation of the proteins. This study investigated the relation between the forced imbibition rate of spray-dried milk serum protein/lactose powders and the particle morphology and how it is related to the insoluble and lactosylated protein fraction, respectively. Despite extensive variation in protein denaturation, aggregation and lactosylation, only comparably small effects on the forced imbibition rate of the powders and the particle morphology could be observed. A possible explanation for this rather limited effect on the rehydration properties and particle morphology might be that the surface composition of the powder particles is rather similar and dominated by native proteins. These insights have relevance for the formulation of whey powders with improved rehydration properties.

中文翻译：

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饲料成分、蛋白质变性和乳清蛋白/乳糖粉的储存对再水化特性的影响

摘要 预计乳清粉再水化与蛋白质的变性和乳糖基化密切相关。本研究调查了喷雾干燥的乳清蛋白/乳糖粉的强制吸入率与颗粒形态之间的关系，以及它分别与不溶性和乳糖基化蛋白部分的关系。尽管蛋白质变性、聚集和乳糖基化存在很大差异，但只能观察到对粉末的强制吸入速率和颗粒形态的影响相对较小。对这种对再水化特性和颗粒形态的影响相当有限的一个可能解释可能是粉末颗粒的表面组成相当相似并且以天然蛋白质为主。