Effect of carboxymethyl cellulose binder on physical, thermal, and rheological properties of milk protein isolate/guar gum mixture powder

Abstract

This study examined the effect of fluidized-bed agglomeration with a carboxymethyl cellulose (CMC) binder on the physical, thermal, and rheological properties of agglomerated milk protein isolate (MPI)-guar gum (GG) mixtures (AMGs). The agglomeration process produced larger and more porous particles, improving solubility and powder flowability. An exothermic event followed by an endothermic event was observed in DSC thermograms. These thermal events tended to occur at a higher temperature with lower enthalpy values as the binder concentration increased. All samples exhibited shear-thinning behavior, with apparent viscosity at 100 s⁻¹ values (0.27–0.29 Pa s) for AMGs being lower than for non-agglomerated MPI-GG mixture (NAMG; 0.34 Pa s). Viscoelastic moduli values showed similar trends. Additionally, compared to NAMG, larger and more guar gum lumps occurred in the AMGs. These findings suggest that the agglomeration process with CMC promoted depletion interactions between the protein and polysaccharide components in the mixture system.