Pea protein isolate fluid dynamics and characterization obtained by agglomeration in pulsed fluidized bed

Nascimento, Raul Favaro; Rosa, Juliana Gomes; Ávila, Mariana Ferreira; Taranto, Osvaldir Pereira

doi:10.1080/02726351.2020.1830209

Cited by 5 publications

(4 citation statements)

References 22 publications

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“…FBA also improved the dispersion properties of ISP-enriched SMP particles, as proven by the shorter t w (below 10 s). Similar results have been reported in previous studies on other isolated protein powders, including pea protein isolate ( Nascimento et al, 2021 ) and milk protein isolate ( Wu et al, 2020 ). Following FBA, the porous particles have empty spaces in the granulated powder structure, which can help the powder particles quickly absorb water and promote the dispersion of the powders ( Custodio et al, 2020 ; Wu et al, 2020 ).…”

Section: Discussionsupporting

confidence: 91%

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

Seo¹

2022

Prev. Nutr. Food Sci.

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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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Section: Discussionsupporting

confidence: 91%

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

Seo¹

2022

Prev. Nutr. Food Sci.

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“…These compact particles do not allow water to penetrate inside the particles, which can form lumps and float on water surface. In contrast, agglomerated SMP and WPI-fortified SMP particles displayed faster wetting, as demonstrated by the decrease in wetting time to 4.33–14.3 s. The same effect was also observed in other studies of isolated protein powders, such as MPI ( Wu et al, 2020 ), pea protein isolate ( Nascimento et al, 2021 ), and soy protein isolate ( Machado et al, 2014 ). This improved wettability can be explained by the large particle size and the porous structure of agglomerated particles.…”

Section: Resultssupporting

confidence: 79%

“…3 . According to Nascimento et al (2021) , fine particles can penetrate into spaces between large particles and lead to more compact powders. These compact particles do not allow water to penetrate inside the particles, which can form lumps and float on water surface.…”

Section: Resultsmentioning

confidence: 99%

“…3 and Table 2. The raw SMP and WPI-fortified SMP particles had a long wetting time (tw) of >120 s and floated on the water surface with lump formation, as shown in Fig 3 . According to Nascimento et al (2021), fine particles can penetrate into spaces between large particles and lead to more compact powders. These compact particles do not allow water to penetrate inside the particles, which can form lumps and float on water surface.…”

Section: Wettabilitymentioning

confidence: 99%

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