Princípios de cristalização da lactose e reologia de concentrado proteico de leite
DOI:
https://doi.org/10.33448/rsd-v10i15.23028Palavras-chave:
Concentrado proteico do leite; Cristalização de lactose; Reologia; Laticínios; Spray dryer; Engenharia de alimentos; Tecnologia de leite e derivados.Resumo
O concentrado de proteína do leite (MPC) é uma designação comercial para ingredientes lácteos com maior teor de proteína e menor teor de lactose do que o leite em pó desnatado convencional. A lactose em sua forma amorfa é encontrada em diversos produtos lácteos secos por pulverização. A lactose amorfa é termodinamicamente instável e pode se mobilizar e cristalizar com o tempo sob temperatura e umidade adequadas. A absorção de umidade do ar precede a cristalização, aumentando a coesão e a aglutinação do MPC. Este aumento de umidade resulta uma diminuição da reidratação e dispersibilidade, menor rendimento durante a secagem, problemas de operação, dificuldades de manuseio e armazenamento. Além disso, a cristalização da lactose no MPC pode causar a reação de escurecimento de Maillard e oxidação da gordura. Para evitar este problema, é necessário pré-cristalizar a lactose como alfa-lactose mono-hidratada, que não é higroscópica, antes da secagem por pulverização. Esse procedimento é essencial para prevenir a deterioração do MPC resultante da cristalização da lactose ou de reações químicas. Além disso, o controle dessa etapa é importante para a obtenção de um pó especificado e reproduzível, em termos de tamanho e grau de cristalização. Existem inúmeros relatórios sobre a reologia de produtos à base de leite, incluindo leite cru e produtos acidificados, como iogurte e queijo. No entanto, existem poucos estudos sobre sistemas concentrados. Consequentemente, o objetivo do presente trabalho é revisar os conceitos básicos de cristalização da lactose e reologia do concentrado proteico do leite.
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