Jun-Hwan Oh, Subin An, Juneha Bak, Byoungseung Yoo
{"title":"凝集的牛奶分离蛋白-瓜尔胶混合物的物理和流变特性：粘合剂类型和浓度的影响","authors":"Jun-Hwan Oh, Subin An, Juneha Bak, Byoungseung Yoo","doi":"10.1007/s10068-024-01659-0","DOIUrl":null,"url":null,"abstract":"<p>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.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"46 1","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physical and rheological properties of agglomerated milk protein isolate–guar gum mixtures: effect of binder type and concentration\",\"authors\":\"Jun-Hwan Oh, Subin An, Juneha Bak, Byoungseung Yoo\",\"doi\":\"10.1007/s10068-024-01659-0\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>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.</p>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"46 1\",\"pages\":\"\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-07-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s10068-024-01659-0\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01659-0","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Physical and rheological properties of agglomerated milk protein isolate–guar gum mixtures: effect of binder type and concentration
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.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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