通过静电喷雾干燥改进了微粒素粉末的再生水分特性
Kerong Wang1,2, Yun Chen3,4, Qianyu Le2
1Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Food chemistry: X
|March 2, 2026
概括
静电喷雾干燥显著改善了状素粉末的再水分. 这种方法提高了溶解性和稳定性,为高质量的牛奶蛋白制造提供了基础.
科学领域:
- 食品科学与技术 食品科学与技术
- 蛋白质化学 蛋白质化学
- 材料科学 材料科学 材料科学
背景情况:
- 状乳酪蛋白 (MC) 是一种重要的牛奶蛋白,在食品工业中广泛使用.
- 由于MC粉末的补水能力较差,这限制了其实际应用.
- 开发改进的MC粉末对于食品制造至关重要.
研究的目的:
- 为了研究静电喷雾干燥 (ESD) 对状素粉末再水化的影响.
- 将ESD与传统的冷干燥 (FD) 和喷雾干燥 (SD) 方法进行比较.
- 建立生产高质量的MC粉末的理论基础.
主要方法:
- 使用静电喷雾干燥 (ESD) 制造米塞拉素粉末.
- 评估了再水特性,并与通过冷干燥 (FD) 和喷雾干燥 (SD) 制造的粉末进行了比较.
- 分析的关键参数包括溶解速率,溶解度, κ-素含量,水侵蚀,颗粒大小减少和疏水暴露.
主要成果:
- ESD粉末表现出快速溶解,在16小时内达到96%的溶解度,具有高溶液稳定性.
- FD和SD粉末的溶解度较低 (分别为85%和75%).
- 通过ESD生产的MC粉末显示了增强的 κ-casein,更快的水侵蚀,快速的颗粒大小减少 (<200 nm),最小的疏水性暴露,以及改善的水化效率.
结论:
- 静电喷雾干燥 (ESD) 是一种有效的方法,可以增强微粒素 (MC) 粉末的补水特性.
- 与冷干燥 (FD) 和喷雾干燥 (SD) 相比,ESD在溶解性和稳定性方面提供了更高的性能.
- 这项研究为工业生产高质量的MC粉末提供了理论基础,具有改进的水化特性.
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