喷雾干燥前的超声预处理改善了胶束酪蛋白浓缩物的流动性和吸湿性。
Ultrasound pretreatment prior to spray drying improve the flowability and water sorption properties of micellar casein concentrate.
机构信息
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
出版信息
Ultrason Sonochem. 2022 Jun;87:106049. doi: 10.1016/j.ultsonch.2022.106049. Epub 2022 May 25.
This research investigated the effect of ultrasound (US) pretreatment prior to spray drying on the powder flow and moisture sorption behaviour of micellar casein concentrate (MCC). MCC produced from skim milk microfiltration was sonicated at energy intensity of 0 (control), 47 J/mL (S-2000), 62 J/mL (S-3000) and 76 J/mL (S-4000). The results revealed that US pretreatment significantly increased the average particle size (D50) from 82.46 μm to 100.73 μm and reduced the surface fat content from 19.2% to 13.8%, resulting in decreased basic flow energy, cake energy and cohesion. Besides, the US treated samples showed relatively poor ability to acquire the moisture from the atmosphere than the control. Protein structure analysis showed that α-helix decreased with enhanced US power, while β-sheet and surface hydrophobicity increased, implying hydrophobic groups were exposed and water sorption rate was impeded. As a result, US pretreatment can improve the powder flow and potentially reduce the negative effect of cake formation at high humidity.
本研究考察了喷雾干燥前超声（US）预处理对胶束酪蛋白浓缩物（MCC）粉末流动性和吸湿性的影响。从脱脂乳微滤中制得的 MCC 在能量强度为 0（对照）、47 J/mL（S-2000）、62 J/mL（S-3000）和 76 J/mL（S-4000）下进行了超声处理。结果表明，US 预处理显著增加了平均粒径（D50）从 82.46 μm 增加到 100.73 μm，并降低了表面脂肪含量从 19.2%降低到 13.8%，从而降低了基础流动能、蛋糕能量和内聚力。此外，与对照相比，经 US 处理的样品从大气中获取水分的能力相对较差。蛋白质结构分析表明，随着 US 功率的增强，α-螺旋减少，而β-折叠和表面疏水性增加，这意味着疏水性基团暴露，阻碍了水的吸收。因此，US 预处理可以改善粉末流动性，并可能降低高湿度下蛋糕形成的负面影响。
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