The structural modification and rehydration behaviours of milk protein isolate powders: The effect of granule growth in the high shear granulation process
KeywordMilk protein isolate
High shear granulation
MetadataShow full item record
StatisticsDisplay Item Statistics
CitationJunfu Ji, Kevin Cronin, John Fitzpatrick, Pierce Maguire, Hongzhou Zhang, Song Miao, The structural modification and rehydration behaviours of milk protein isolate powders: The effect of granule growth in the high shear granulation process, Journal of Food Engineering, Volume 189, 2016, Pages 1-8, ISSN 0260-8774, https://doi.org/10.1016/j.jfoodeng.2016.05.018.
AbstractThe effects of granule growth in high shear granulation on the structures and rehydration abilities of milk protein powders were investigated. In this study, milk protein isolate, as a model powder, was agglomerated in a high shear granulator. The formed granules with different sizes were used to compare the densities, granule shapes and subsequently the wettability, dispersibility and solubility. It is found that the small nuclei showed the most compacted structures. Then the primary agglomerates coalesced to create irregular secondary structures with lower density and higher porosity until the final agglomerates formed. The densely packed structures allowed the granules to be more easily wetted by water. The large granules showed quicker release of materials into water until reaching a critical size, where more mechanical energy is potentially required for further granule break down. All the agglomerated MPI granules solubilised much more slowly than the standard MPI powder.
FunderFood Institutional Research Measure (FIRM) of the Department of Agriculture and Food and Marine Ireland
The following license files are associated with this item:
- Creative Commons