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高蛋白粉末的物理和结构性质通过流化床聚合物改善

Woobin Lim¹, Yulim Jeong¹, Wonjae Lee¹

¹Department of Food Science and Biotechnolgy, Dongguk University-Seoul, Goyang, Gyeongggi 10326 South Korea.

Food science and biotechnology

|April 8, 2024

概括

牛奶蛋白分离物 (MPI) 和大豆蛋白分离物 (SPI) 粉末使用马尔托德克斯特林 (MD) 结合剂进行聚合. MD显著提高了溶解度,影响因蛋白质类型和MD度而异,影响物理和质性质.

科学领域:

食品科学与技术食品科学与技术
材料科学材料科学材料科学
生物化学生物化学

背景情况:

高蛋白粉如牛奶蛋白分离物 (MPI) 和大豆蛋白分离物 (SPI) 通常需要加工以改善其功能性质.
液化床聚合是一种用于修改粉末特性的技术,但其有效性可能取决于结合剂和材料特性.

研究的目的:

通过流化床聚合物,研究马尔托德素 (MD) 度对MPI和SPI聚合物的影响.
为了比较聚合MPI和SPI粉末的物理,结构和质性质.

主要方法:

牛奶蛋白分离物 (MPI) 和大豆蛋白分离物 (SPI) 粉末用马尔托德克斯 (MD) 溶液 (10%或20%) 或水作为结合剂进行处理.
使用流化床技术进行了聚合.
分析了粒子大小,可湿性,多孔性,可溶性和动态模量,以及SEM形态检查.

主要成果:

与原始SPI粉末和MPI聚合物相比,SPI聚合物具有显著更高的颗粒大小,湿透性和孔隙性.
与MD粘合剂的聚合粉末相比,与原始粉末相比,其溶解性明显改善.
随着MD度的增加,SPI聚合物的动态模量下降,但MPI聚合物的动态模量增加.

结论:

马尔托德素 (MD) 结合剂显著提高聚合高蛋白粉末 (MPI和SPI) 的溶解性.
蛋白质的类型 (MPI与SPI) 和MD度极大地影响聚合粉的物理,结构和质性质.
使用MD进行液化床聚合,提供了一种方法来定制蛋白质粉末的功能性质.

关键词:

聚合物是一种聚合物.聚合聚合聚合聚合聚合粘合剂粘合剂粘合剂高蛋白质粉末是一种高蛋白质粉末.可溶性可溶性溶性

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