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对于牛奶蛋白成分的粉末功能和粉末表面特性之间的相关性研究

Haoyi An¹, Haotian Zheng¹

¹Food Rheology Laboratory, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695; Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695.

Journal of dairy science

|October 30, 2024

概括

描述牛奶蛋白粉的功能是具有挑战性的. 这项研究发现,粉末表面能量,就像凝聚力工作一样,可以预测诸如湿透性和流动性等关键性质,提供快速评估方法.

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
表面化学表面化学

背景情况:

牛奶蛋白粉在加工食品中是必不可少的.
对制造商来说,描述它们的功能是技术上的挑战.
需要快速评估方法来弥合这一差距.

研究的目的:

探索牛奶蛋白粉功能及其表面特性之间的相关性.
为了确定用于粉末表征的快速指标.
评估表面特性在预测粉末性能方面的潜力.

主要方法:

分析了六种牛奶蛋白粉类型.
用修改的IDF方法测量了粉末的湿透性.
流动性通过沃伦春节凝聚力评估,使用类风力学.
分散性是由中位粒子大小表示的.
使用接触角度测量 (sessile drop方法) 用水和二甲来确定表面性能.
使用欧文斯,温特,拉贝尔和凯尔布尔模型计算了表面自由能量.

主要成果:

在表面特性 (表面自由能量,凝聚力,粘附力) 和粉末功能 (湿透性,流动性) 之间发现了显著的相关性.
表面能量参数,特别是凝聚力工作,与可湿性和流动性有着密切的关系.
这些发现表明,表面特性可以作为粉末性能指标.

结论:

牛奶蛋白粉的浸湿性和流动性可以通过与表面能量相关的参数得到有效的指示.
凝聚力工作是预测这些功能的一个有希望的指标.
这项研究为开发牛奶蛋白粉特征的快速方法提供了基础.

关键词:

它们的分散性.粉末的流动性粉末的流动性粉末补水的方法粉末补水表面的特性表面的特性湿透性湿透性湿透性湿透性

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