Browse > Article
http://dx.doi.org/10.5851/kosfa.2022.e47

Improved Flowability and Wettability of Whey Protein-Fortified Skim Milk Powder via Fluidized Bed Agglomeration  

Seo, Chan Won (R&D Center, Seoul Dairy Cooperative)
Publication Information
Food Science of Animal Resources / v.42, no.6, 2022 , pp. 915-927 More about this Journal
Abstract
Recently, protein-fortified milk powders are being widely consumed in Korea to prevent sarcopenia, and the demand for high-protein food powders is continuously increasing in the Korean market. However, spray-dried milk proteins have poor flowability and wettability owing to their fine particle sizes and high inter-particle cohesive forces. Fluidized bed agglomeration is widely used to improve the instant properties of food powders. This study investigated the effect of fluidized bed agglomeration on whey protein isolate (WPI)-fortified skim milk powder (SMP) at different SMP/WPI ratios. The fluidized bed process increased the particle size distribution, and agglomerated particles with grape-like structures were observed in the SEM images. As the size increased, the Carr index (CI) and Hausner ratio (HR) values of the agglomerated WPI-fortified SMP particles exhibited excellent flowability (CI: <15) and low cohesiveness (HR: <1.2). In addition, agglomerated WPI-fortified SMP particles exhibited the faster wetting time than the instant criterion (<20 s). As a result, the rheological and physical properties of the WPI-fortified SMP particles were effectively improved by fluidized bed agglomeration. However, the fluidized bed agglomeration process led to a slight change in the color properties. The CIE L* decreased, and the CIE b* increased because of the Maillard reaction. The apparent viscosity (ηa,10) and consistency index (K) values of the rehydrated solutions (60 g/180 mL water) increased with the increasing WPI ratio. These results may be useful for formulating protein-fortified milk powder with better instant properties.
Keywords
whey protein; milk powder; sarcopenia; fluidized bed; agglomeration;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Ji J, Cronin K, Fitzpatrick J, Fenelon M, Miao S. 2015. Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders. J Food Eng 167:175-182.   DOI
2 Kobayashi Y, Somoto Y, Mitsuyama E, Tanaka A, Yuda N, Nakada H, Yamada A, Yamauchi K, Abe F, Nagasawa T. 2016. Supplementation of protein-free diet with whey protein hydrolysates prevents skeletal muscle mass loss in rats. J Nutr Intermed Metab 4:1-5.   DOI
3 Lee H, Yoo B. 2020. Agglomerated xanthan gum powder used as a food thickener: Effect of sugar binders on physical, microstructural, and rheological properties. Powder Technol 362:301-306.   DOI
4 Machado VG, Hirata TAM, Menegalli FC. 2014. Agglomeration of soy protein isolate in a pulsed fluidized bed: Experimental study and process optimization. Powder Technol 254:248-255.   DOI
5 Nascimento RF, Rosa JG, Avila MF, Taranto OP. 2021. Pea protein isolate fluid dynamics and characterization obtained by agglomeration in pulsed fluidized bed. Particul Sci Technol 39:809-819.   DOI
6 Gilmartin S, O'Brien N, Giblin L. 2020. Whey for sarcopenia; can whey peptides, hydrolysates or proteins play a beneficial role? Foods 9:750.
7 Atalar I, Yazici F. 2021. Top-spray agglomeration process applications in food powders: A review of recent research advances. Eur Food Sci Eng 2:18-25.
8 Gonzalez-Tello P, Camacho F, Guadix EM, Luzon G, Gonzalez PA. 2009. Density, viscosity and surface tension of whey protein concentrate solutions. J Food Process Eng 32:235-247.   DOI
9 Jang JH, Oh N. 2021. Current trends in the food industry for development of milk protein based products. Food Sci Aim Resour Ind 10:75-84.
10 Ji J, Cronin K, Fitzpatrick J, Miao S. 2017. Enhanced wetting behaviours of whey protein isolate powder: The different effects of lecithin addition by fluidised bed agglomeration and coating processes. Food Hydrocoll 71:94-101.   DOI
11 Lim DH, Letona A, Lee M, Lim D, Han NS, Chung D. 2021. Fluidized-bed granulation of probiotics-encapsulated spraydried skim milk powder: Effects of a fluidizing aid, moisture-activation and dehydration. Foods 10:1600.   DOI
12 Atalar I, Yazici F. 2018. Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder. J Food Process Preserv 42:e13414.
13 Kang Y, Kim N, Choi YJ, Lee Y, Yun J, Park SJ, Park HS, Chung YS, Park YK. 2020. Leucine-enriched protein supplementation increases lean body mass in healthy Korean adults aged 50 years and older: A randomized, double-blind, placebo-controlled trial. Nutrients 12:1816.
14 Lee D, Min G, Roh W, Yoo B. 2021. Effect of various types of sugar binder on the physical properties of gum powders prepared via fluidized-bed agglomeration. Foods 10:1387.   DOI
15 Lee D, Yoo B. 2021. Cellulose derivatives agglomerated in a fluidized bed: Physical, rheological, and structural properties. Int J Biol Macromol 181:232-240.   DOI
16 Liao Y, Peng Z, Chen L, Zhang Y, Cheng Q, Nussler AK, Bao W, Liu L, Yang W. 2019. Prospective views for whey protein and/or resistance training against age-related sarcopenia. Aging Dis 10:157-173.   DOI
17 Atalar I, Yazici F. 2019. Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder. Dry Technol 37:1656-1664.   DOI
18 Bazinet L, Trigui M, Ippersiel D. 2004. Rheological behavior of WPI dispersion as a function of pH and protein concentration. J Agric Food Chem 52:5366-5371.   DOI
19 Chever S, Mejean S, Dolivet A, Mei F, Den Boer CM, Le Barzic G, Jeantet R, Schuck P. 2017. Agglomeration during spray drying: Physical and rehydration properties of whole milk/sugar mixture powders. LWT-Food Sci Technol 83:33-41.   DOI
20 Englund DA, Kirn DR, Koochek A, Zhu H, Travison TG, Reid KF, von Berens A, Melin M, Cederholm T, Gustafsson T, Fielding RA. 2017. Nutritional supplementation with physical activity improves muscle composition in mobility-limited older adults, the VIVE2 study: A randomized, double-blind, placebo-controlled trial. J Gerontol A Biol Sci Med Sci 73:95-101.
21 Barkouti A, Turchiuli C, Carcel JA, Dumoulin E. 2013. Milk powder agglomerate growth and properties in fluidized bed agglomeration. Dairy Sci Technol 93:523-535.   DOI
22 Turchiuli C, Smail R, Dumoulin E. 2013. Fluidized bed agglomeration of skim milk powder: Analysis of sampling for the follow-up of agglomerate growth. Powder Technol 238:161-168.   DOI
23 Mori H, Tokuda Y. 2018. Effect of whey protein supplementation after resistance exercise on the muscle mass and physical function of healthy older women: A randomized controlled trial. Geriatr Gerontol Int 18:1398-1404.   DOI
24 Custodio GR, de Souza LFG, Nitz M, Andreola K. 2020. A protein powder agglomeration process using acai pulp as the binder: An analysis of the process parameters. Adv Powder Technol 31:3551-3561.   DOI
25 Morison KR, Mackay FM. 2001. Viscosity of lactose and whey protein solutions. Int J Food Prop 4:441-454.   DOI
26 Park J, Yoo B. 2020. Particle agglomeration of gum mixture thickeners used for dysphagia diets. J Food Eng 279:109958.
27 Park JM, Kim YH, Lee SY, Kim AJ. 2021. Effect size of dietary supplementation and physical exercise interventions for sarcopenia in middle-aged women. Prev Nutr Food Sci 26:380-387.   DOI
28 Sakhare SD, Inamdar AA, Soumya C, Indrani D, Rao GV. 2014. Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta. J Food Sci Technol 51:4108-4113.   DOI
29 Szulc K, Lenart A. 2013. Surface modification of dairy powders: Effects of fluid-bed agglomeration and coating. Int Dairy J 33:55-61.   DOI
30 Tang Q, Munro PA, McCarthy OJ. 1993. Rheology of whey protein concentrate solutions as a function of concentration, temperature, pH and salt concentration. J Dairy Res 60:349-361.   DOI
31 Zulueta A, Barba FJ, Esteve MJ, Frigola A. 2013. Changes in quality and nutritional parameters during refrigerated storage of an orange juice-milk beverage treated by equivalent thermal and non-thermal processes for mild pasteurization. Food Bioprocess Technol 6:2018-2030.   DOI
32 Wu S, Fitzpatrick J, Cronin K, Maidannyk V, Miao S. 2020. Effects of spraying surfactants in a fluidised bed on the rehydration behaviour of milk protein isolate powder. J Food Eng 266:109694.