团聚型乳清分离蛋白-瓜尔胶混合物的物理和流变学特性：粘合剂类型和浓度的影响
Physical and rheological properties of agglomerated milk protein isolate-guar gum mixtures: effect of binder type and concentration.
作者信息
Oh Jun-Hwan, An Subin, Bak Juneha, Yoo Byoungseung
机构信息
Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang, 10326 Gyeonggi Korea.
出版信息
Food Sci Biotechnol. 2024 Jul 31;34(1):159-168. doi: 10.1007/s10068-024-01659-0. eCollection 2025 Jan.
UNLABELLED
Our study sought to investigate how the fluidized-bed agglomeration process, incorporating sugar and sugar alcohol binders, affects the physical and rheological properties of milk protein isolate (MPI)-guar gum (GG) mixtures. The agglomerated MPI-GG mixtures (AMGs) consisted of larger and more porous particles with a uniform particle size distribution and showed better solubility compared to non-agglomerated MG (NMG). Additionally, the agglomeration process with binders improved powder flowability by reducing powder cohesion. However, AMGs exhibited lower apparent viscosity and viscoelastic moduli than NMG, and these values decreased with higher binder concentrations because the presence of sugar and sugar alcohol binders promoted the depletion interaction between MPI and GG. This finding was supported by confocal laser scanning microscopic images, which showed more and larger GG lumps in AMGs than in NMG. Our findings may contribute to the utilization of AMGs in various foods including dairy products.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-024-01659-0.
未标注
我们的研究旨在探究结合糖和糖醇粘合剂的流化床团聚过程如何影响乳清分离蛋白（MPI）-瓜尔豆胶（GG）混合物的物理和流变学性质。团聚后的MPI-GG混合物（AMGs）由更大且多孔的颗粒组成，粒径分布均匀，与未团聚的MG（NMG）相比，溶解性更好。此外，使用粘合剂的团聚过程通过降低粉末凝聚力改善了粉末的流动性。然而，AMGs的表观粘度和粘弹性模量低于NMG，并且随着粘合剂浓度的增加这些值会降低，因为糖和糖醇粘合剂的存在促进了MPI和GG之间的耗尽相互作用。共聚焦激光扫描显微镜图像支持了这一发现，该图像显示AMGs中GG团块比NMG中更多更大。我们的研究结果可能有助于AMGs在包括乳制品在内的各种食品中的应用。
补充信息
在线版本包含可在10.1007/s10068-024-01659-0获取的补充材料。
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