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Improved physical and structural properties of high-protein powders by fluidized-bed agglomeration

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Abstract

High-protein powders (milk protein isolate (MPI) and soybean protein isolate (SPI)) were treated with maltodextrin solution (10% or 20%) or water as a binder and then subjected to fluidized-bed agglomeration. The MPI agglomerates were compared with the SPI agglomerates as a function of maltodextrin (MD) concentration. The particle size, wettability, and porosity values of SPI agglomerates were much higher than those of the raw powder when compared to the MPI agglomerates. The agglomerated protein powders with MD binder showed significantly higher solubility values than the raw powders. These tendencies were discernible in the morphological examination via SEM analysis. The dynamic modulus values of SPI agglomerates decreased with an increase in MD concentration from 10 to 20% whereas those of MPI agglomerates increased. These findings indicate that the physical, structural, and rheological properties of agglomerated high-protein powders are greatly influenced by the type of protein and the addition of MD binder.

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Acknowledgements

This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korean government (MSIT) (No. 2022R1A2C1005180). This work was also supported by the Dongguk University Research Fund of 2023.

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Authors and Affiliations

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

    Woobin Lim, Yulim Jeong, Wonjae Lee & Byoungseung Yoo

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  1. Woobin Lim
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  2. Yulim Jeong
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  3. Wonjae Lee
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  4. Byoungseung Yoo
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Contributions

WL: Conceptualization, Methodology, Software, Formal analysis, Investigation. YJ: Methodology, Investigation, Formal analysis. WL: Data curation, Formal analysis. BY: Conceptualization, Writing–original draft, Writing–review & editing, Funding acquisition, Supervision, Project administration.

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Correspondence to Byoungseung Yoo.

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Lim, W., Jeong, Y., Lee, W. et al. Improved physical and structural properties of high-protein powders by fluidized-bed agglomeration. Food Sci Biotechnol 33, 1407–1412 (2024). https://doi.org/10.1007/s10068-023-01447-2

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  • DOI: https://doi.org/10.1007/s10068-023-01447-2

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