AI Article Synopsis
- The study focused on how adding sugar and sugar alcohol binders in the fluidized-bed agglomeration process affects the physical properties of milk protein isolate (MPI) and guar gum (GG) mixtures.
- The agglomerated mixtures, known as AMGs, were found to have larger, more porous particles that improved solubility and flowability compared to non-agglomerated mixtures (NMG).
- However, AMGs had lower apparent viscosity and viscoelastic properties than NMG, which decreased further with more binder concentration, indicating a change in interaction between the protein and gum.
Article Abstract
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.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11695661 | PMC |
| http://dx.doi.org/10.1007/s10068-024-01659-0 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Physical and rheological properties of agglomerated milk protein isolate-guar gum mixtures: effect of binder type and concentration.
Food Sci Biotechnol
January 2025
Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang, 10326 Gyeonggi Korea.
Article Synopsis
- The study focused on how adding sugar and sugar alcohol binders in the fluidized-bed agglomeration process affects the physical properties of milk protein isolate (MPI) and guar gum (GG) mixtures.
- The agglomerated mixtures, known as AMGs, were found to have larger, more porous particles that improved solubility and flowability compared to non-agglomerated mixtures (NMG).
- However, AMGs had lower apparent viscosity and viscoelastic properties than NMG, which decreased further with more binder concentration, indicating a change in interaction between the protein and gum.
Influence of CO Treatment Pressure on the Chemical Composition and Rheological Properties of Degassed Waxy Crude Oil.
ACS Omega
December 2024
College of Pipeline and Civil Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, People's Republic of China.
Article Synopsis
- The study investigates how enhanced oil recovery using carbon dioxide (CO) alters the properties of crude oil, specifically focusing on wax characteristics and viscosity changes.
- As the treatment pressure increases from atmospheric levels to higher pressures (up to 25 MPa), notable changes in the composition of crude oil occur, including decreases in light hydrocarbons and increases in paraffins and wax.
- Treatment with supercritical CO (scCO) leads to smaller wax crystal sizes and increased viscosity, with significant enhancements in gelation characteristics and wax precipitation temperatures, especially notable between pressures of 5 to 15 MPa.
Technological properties of the furcellaran-whey protein isolate emulgels with various evening primrose oil concentration.
Int J Biol Macromol
December 2024
Department of Chemistry, Faculty of Food Technology, University of Agriculture, Balicka St. 122, PL-30-149 Cracow, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Cracow, Poland. Electronic address:
Effect of different evening primrose oil content (1-20 %) on the rheological, mechanical, textural and microstructure of furcellaran/whey protein isolate emulsion gels were investigated at neutral, unmodified pH environment. The results indicate that, irrespective of the concentration, the oil acted as an inactive filler and was not chemically bound in the polymer network but only physically immobilized in it. The increasing oil amount in the material from 1 to 20 % resulted in a percentage decrease in hardness (52 %), gumminess (71 %) and stress relaxation ratio (17 %) which means that presence of the hydrophobic components weakens the structure of the material, but all samples exhibit elastic behaviour.
View Article and Find Full Text PDFFabrication of emulsion microparticles to improve the physicochemical stability of vitamin A acetate.
Food Chem
December 2024
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address:
Vitamin A is an essential micronutrient crucial for human health, but it is susceptible to degradation when exposed to light, oxygen, and heat, reducing its effectiveness in food production. This study aims to develop vitamin A acetate (VA) emulsion microparticles under an acidic condition using electrostatic complexation and the viscosifying effect to enhance VA physicochemical stability. The stability, encapsulation efficiency (EE), microstructure, and rheological properties of VA emulsion microparticles at different sodium alginate concentrations were investigated.
View Article and Find Full Text PDFProduction and Characterization of Silk Fibroin- Hydrogel: A Study on Extraction, Hydrogel Properties, and Release Mechanism.
ACS Omega
December 2024
Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo, Diadema,SP 09913-030,Brazil.
This work investigated the production and characterization of a silk fibroin (SF) hydrogel incorporated with an (AV) extract. Four extraction methods, ultrasound-assisted extraction with bath and probe, stirring, and Soxhlet, were tested, while the hydrogel was produced by a one-step freeze-thaw method. Besides the extraction yield, the antioxidant capacity of the extracts was accessed, which allowed to select the extract obtained by ultrasound-assisted extraction to be incorporated into the hydrogels.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!