TY - JOUR
T1 - Physical and rheological properties of agglomerated milk protein isolate–guar gum mixtures
T2 - effect of binder type and concentration
AU - Oh, Jun Hwan
AU - An, Subin
AU - Bak, Juneha
AU - Yoo, Byoungseung
N1 - Publisher Copyright:
© The Korean Society of Food Science and Technology 2024.
PY - 2025/1
Y1 - 2025/1
N2 - 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.
AB - 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.
KW - Fluidized-bed agglomeration
KW - Milk protein–gum mixture
KW - Powder characteristic
KW - Rheology
KW - Sugar binder
UR - http://www.scopus.com/inward/record.url?scp=85200152007&partnerID=8YFLogxK
U2 - 10.1007/s10068-024-01659-0
DO - 10.1007/s10068-024-01659-0
M3 - Article
AN - SCOPUS:85200152007
SN - 1226-7708
VL - 34
SP - 159
EP - 168
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 1
M1 - 106554
ER -