Effect of Fluidized Bed Agglomeration on Rheological and Physical Properties of Soy Protein-Enriched Milk Powder for Dietary Supplementation in Sarcopenia.

IF 1.6 Q3 FOOD SCIENCE & TECHNOLOGY
Chan Won Seo
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Abstract

Recently, many elderly people in Korea have been consuming protein-enriched milk powders for dietary supplementation in sarcopenia. In general, protein powders are manufactured using a spray dryer, and their fine particles result in poor instant properties. Fluidized bed agglomeration (FBA) is an effective method for improving the physical properties of protein powders via particle granulation, such as flowability and wettability. Therefore, the effects of FBA on the rheological and physical properties of isolated soy protein (ISP)-enriched skim milk powder (SMP) were investigated in this study. The size of ISP-enriched SMP particles was significantly increased by FBA, leading to changes in the Carr index and Hausner ratio from fair flowability and intermediate cohesiveness to good flowability and low cohesiveness, respectively. The wettability of the granulated particles was also improved by FBA, and they exhibited a shorter wetting time below 10 s. However, a slight color change was observed after the FBA process. These findings contribute to the production of protein-enriched food powders with improved properties.

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流化床团聚对肌少症患者膳食补充大豆蛋白奶粉流变学和物理特性的影响。
最近,在韩国,许多老年人为了补充肌肉减少症而食用富含蛋白质的奶粉。一般来说,蛋白粉是用喷雾干燥机制造的,它们的细颗粒导致瞬时性能差。流化床团聚(FBA)是一种通过颗粒造粒改善蛋白粉物理性能的有效方法,如流动性和润湿性。因此,本研究考察了FBA对分离大豆蛋白(ISP)富集脱脂奶粉(SMP)流变学和物理性质的影响。FBA显著增加了富含isp的SMP颗粒的尺寸,导致Carr指数和Hausner比值分别从一般流动性和中等黏性转变为良好流动性和低黏性。FBA也改善了颗粒的润湿性,润湿时间较短,小于10 s。然而,FBA处理后观察到轻微的颜色变化。这些发现有助于生产性能更好的富含蛋白质的食品粉。
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来源期刊
Preventive Nutrition and Food Science
Preventive Nutrition and Food Science Agricultural and Biological Sciences-Food Science
CiteScore
3.40
自引率
0.00%
发文量
35
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