Jeong Yulim, Yoo Byoungseung
Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang 410-820, Republic of Korea.
Polymers (Basel). 2023 Jan 12;15(2):411. doi: 10.3390/polym15020411.
Milk protein isolate powder (MPIP), a high protein-based powder, is a common dietary ingredient but has poor physical properties due to its cohesive nature. Powder agglomeration is one of the most widely used methods to improve and modify the quality of MPIP structures. In this study, the physical, morphological, and rheological properties of MPIPs agglomerated in a fluidized-bed agglomeration process were investigated as a function of sugar binder type and concentration. The physical properties of MPIP were evaluated by their flowability, cohesiveness, porosity, particle size distribution (PSD), and water-holding properties (wettability, solubility, and water-binding capacity). The density values of the agglomerated MPIPs decreased with increasing the binder concentration, whereas the porosity, wettability, and solubility values increased. Such trends were consistent with SEM observations. The MPIP agglomerated with 10% sorbitol had the largest particle diameter (D) and showed better physical properties compared to the other sugar binders. The viscosity values (η) of the MPIPs agglomerated with sugar binders showed lower values than the control (no sugar binder). The agglomeration process enhanced the viscoelasticity of the MPIP, but the viscoelasticity decreased with increasing the sugar binder concentration. These observations suggested that the physical, morphological, and rheological properties of MPIP can be greatly affected by the binder type and concentration in the agglomeration process.
乳清分离蛋白粉（MPIP）是一种高蛋白基粉末，是常见的膳食成分，但因其内聚性而具有较差的物理性质。粉末团聚是改善和改变MPIP结构质量最常用的方法之一。在本研究中，研究了在流化床团聚过程中团聚的MPIP的物理、形态和流变性质与糖粘结剂类型和浓度的关系。通过流动性、内聚性、孔隙率、粒度分布（PSD）和持水性质（润湿性、溶解性和水结合能力）对MPIP的物理性质进行了评估。团聚的MPIP的密度值随着粘结剂浓度的增加而降低，而孔隙率、润湿性和溶解性值则增加。这些趋势与扫描电子显微镜观察结果一致。与10%山梨醇团聚的MPIP具有最大的粒径（D），与其他糖粘结剂相比表现出更好的物理性质。与糖粘结剂团聚的MPIP的粘度值（η）低于对照（无糖粘结剂）。团聚过程增强了MPIP的粘弹性，但粘弹性随着糖粘结剂浓度的增加而降低。这些观察结果表明，在团聚过程中，粘结剂类型和浓度会对MPIP的物理、形态和流变性质产生很大影响。
