Fibrillated milk protein concentrate (MPC) was produced by selective fibrillation of whey proteins and spray dried to extend shelf life. The fibrillated MPC powder was characterized for whey protein fibrils and functionality. Observations from Thioflavin T fluorescence value, transmission electron microscopy, gel electrophoresis, rheology, and turbidity confirmed the presence of fibrils in fibrillated MPC. However, fibrils in reconstituted fibrillated MPC were thinner compared with the fibrils before spray drying. Aggregation of fibrils was also seen in fibrillated MPC dispersions. Further, rheological analysis of reconstituted fibrillated MPC at different total solids levels showed that reconstituted fibrillated MPC has significantly higher viscosity, consistency index, and shear thinning behavior compared with control. Reconstituted fibrillated MPC also showed significantly lower surface tension and interfacial tension, with higher emulsification capacity, foaming capacity, and foam stability.
According to this US research published in the International Dairy Journal, fibrillated MPC powder can be used as a functional ingredient in dairy and food formulations.
