Principios de cristalización de lactosa y reología del concentrado de proteína de leche
DOI:
https://doi.org/10.33448/rsd-v10i15.23028Palabras clave:
Concentrado de proteína de leche; Cristalización de lactosa; Reología; Productos lácteos; Spray dryer; Ingeniería de alimentos; Tecnología láctea.Resumen
El concentrado de proteína de leche (MPC) es una designación comercial para ingredientes lácteos con mayor contenido de proteína y menor contenido de lactosa que la leche desnatada en polvo convencional. La lactosa en su forma amorfa se encuentra en varios polvos lácteos secados por aspersión. La lactosa amorfa es termodinámicamente inestable y puede movilizarse y cristalizar con el tiempo a una temperatura y un contenido de humedad adecuados. La absorción de humedad del aire precede a la cristalización, lo que mejora la cohesión y el apelmazamiento del MPC. Este aumento de humedad da como resultado una mala rehidratación y dispersabilidad, menor rendimiento durante el secado, problemas de operación, dificultades de manipulación y almacenamiento. Además, la cristalización de lactosa en MPC puede causar la reacción de pardeamiento de Maillard y oxidación de grasas. Para evitar este problema, es necesario precristalizar la lactosa como alfa-lactosa monohidrato, que no es higroscópica, antes del secado por pulverización. Dicho procedimiento es esencial para prevenir el deterioro de MPC resultante de la cristalización de lactosa o reacciones químicas. Además, el control de este paso es importante para obtener un polvo específico y reproducible, en términos de tamaño y nivel de cristalización. Existen numerosos informes sobre la reología de los productos lácteos, incluida la leche cruda y los productos acidificados como el yogur y el queso. Sin embargo, se han realizado pocos estudios sobre sistemas concentrados. En consecuencia, el objetivo del presente trabajo es revisar conceptos básicos de cristalización de lactosa y reología del concentrado de proteína de leche.
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