Wettability improvement of pea protein isolate agglomerated in pulsed fluid bed

“…Las investigaciones en el área de los alimentos se han centrado en el mejoramiento de propiedades de instantanizacion en cocoa , goma guar, goma Xantan (Park & Yoo, 2020) pectina (Hirata et al, 2013),acacia , galactomananos , entre otras. En particular, son pocas las investigaciones de aglomeración de polvos provenientes de vegetales: acerola , bayberry , espinaca (Yuksel & Dirim, 2020), proteínas de arroz y alverja (Custodio et al, 2020;Nascimento et al, 2020;Andreola et al, 2018), entre otros.…”

Section: Introductionunclassified

Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

Tontul

Topuz

2017

Trends in Food Science & Technology

254

166

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“…Span value is generally used to evaluate the homogeneity and polydispersity of food powders. The high span value of the agglomerated SMP sample may be attributed to the high friability of the agglomerated SMP particles owing to friction within the fluidized bed [15,16]. In contrast, the span value of the agglomerated MPI3/SMP7 sample was significantly lower than that of the non-agglomerated MPI3/SMP7 sample.…”

Section: Discussionmentioning

confidence: 94%

Improvements in the Physical Properties of Agglomerated Milk Protein Isolate/Skim Milk Powder Mixtures Via Fluidized Bed Agglomeration

Seo¹

2022

J. Dairy Sci. Biotechnol.

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Protein-enriched dairy powder is widely consumed to promote muscle synthesis. Recently, in Korea, elderly people have also begun consuming protein powder products to prevent muscle loss. However, these protein-enriched powders have poor flowability and hydration properties because of the fine particles of spray-dried milk protein powder. Therefore, in this study, the fluidized bed agglomeration process was used to solve these problems. The rheological and physical properties of milk protein isolate (MPI)/skim milk powder (SMP) mixtures were effectively improved via fluidized bed agglomeration. The particle size of the MPI/SMP mixtures significantly increased from 35.7-58 µm to 118-136 µm, the flowability level improved from fair (21.4-26.3) to good (15.7-16.3), and the cohesiveness level changed from intermediate (1.27-1.36) to low (1.18-1.19) after fluidized bed agglomeration. In addition, the wetting time of the agglomerated MPI/SMP mixtures was effectively reduced to 4.67-58.3 s by fluidized bed agglomeration. These findings may be useful for manufacturing protein-enriched dairy powders with good instant properties.

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Wettability improvement of pea protein isolate agglomerated in pulsed fluid bed

Cited by 13 publications

References 18 publications

Ciprofloxacin releasing gellan gum/polydopamine based hydrogels with near infrared activated photothermal properties

Ciprofloxacin releasing gellan gum/polydopamine based hydrogels with near infrared activated photothermal properties

Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

Improvements in the Physical Properties of Agglomerated Milk Protein Isolate/Skim Milk Powder Mixtures Via Fluidized Bed Agglomeration

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