用瓜尔胶粘合剂进行流化床造粒，改善牛奶分离蛋白粉的性能

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-08-02 DOI:10.1111/1471-0307.13129

Wonjae Lee, Juneha Bak, Byoungseung Yoo

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引用次数: 0

摘要

本研究的目的是调查流化床造粒工艺与瓜尔胶（GG）粘合剂（0-0.3%）对造粒后牛奶蛋白分离物（MPI）的物理和流变特性的影响。造粒过程形成了更大更多孔的颗粒，从而改善了粉末的流动性、润湿性和溶解性。含 0.1% GG 粘结剂的团聚体比其他团聚体具有更高的粘弹性能，粘弹性模量值随着粘结剂浓度的增加而降低（0.1-0.3%）。研究结果表明，使用 GG 的造粒过程改善了 MPI 的粉末特性，并影响了其流变特性。

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Improvement of powder properties of milk protein isolate by fluidised bed agglomeration with guar gum binder

A goal of this study was to investigate the influence of fluidised bed agglomeration process with guar gum (GG) binder (0–0.3%) on the physical and rheological properties of agglomerated milk protein isolate (MPI). Larger and more porous particles were formed by the agglomeration process, resulting in an improvement in powder flowability, wettability and solubility. The agglomerate with 0.1% GG binder exhibited higher viscoelastic properties than other agglomerates, with viscoelastic moduli values decreasing as the binder concentration increased (0.1–0.3%). The findings demonstrate that the agglomeration process with GG improved the powder characteristics of MPI and influenced its rheological properties.

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.