skip to main content
Idioma:
Primo Search
Clear Search Box
Search in: Busca Geral
Busca Avançada
Busca por Índices

Improved physical and structural properties of high-protein powders by fluidized-bed agglomeration

Lim, Woobin ; Jeong, Yulim ; Lee, Wonjae ; Yoo, Byoungseung

Food Science and Biotechnology, 2024, 33(6), , pp.1407-1412 [Periódico revisado por pares]

Singapore: Springer Nature Singapore

Texto completo disponível

Citações Citado por
  • Título:
    Improved physical and structural properties of high-protein powders by fluidized-bed agglomeration
  • Autor: Lim, Woobin ; Jeong, Yulim ; Lee, Wonjae ; Yoo, Byoungseung
  • Assuntos: Agglomerates ; Agglomeration ; Chemistry ; Chemistry and Materials Science ; Fluidized beds ; Food Science ; Maltodextrin ; Nutrition ; Porosity ; Proteins ; Research Note ; Rheological properties ; Solubility ; Soybeans ; Wettability ; 식품과학
  • É parte de: Food Science and Biotechnology, 2024, 33(6), , pp.1407-1412
  • Notas: ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
    content type line 23
  • Descrição: High-protein powders (milk protein isolate (MPI) and soybean protein isolate (SPI)) were treated with maltodextrin solution (10% or 20%) or water as a binder and then subjected to fluidized-bed agglomeration. The MPI agglomerates were compared with the SPI agglomerates as a function of maltodextrin (MD) concentration. The particle size, wettability, and porosity values of SPI agglomerates were much higher than those of the raw powder when compared to the MPI agglomerates. The agglomerated protein powders with MD binder showed significantly higher solubility values than the raw powders. These tendencies were discernible in the morphological examination via SEM analysis. The dynamic modulus values of SPI agglomerates decreased with an increase in MD concentration from 10 to 20% whereas those of MPI agglomerates increased. These findings indicate that the physical, structural, and rheological properties of agglomerated high-protein powders are greatly influenced by the type of protein and the addition of MD binder.
  • Editor: Singapore: Springer Nature Singapore
  • Idioma: Inglês
Links
Voltar para lista de resultados

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.