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The effect of whey protein hydrolysate as a binder on the physical characteristics of agglomerated whey protein isolate.

B. Zaitoun

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06-22-2020

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Abstract:

M55
The effect of whey protein hydrolysate as a binder on the physical characteristics of agglomerated whey protein isolate.
B. Zaitoun*1, J. Amamcharla1, K. Siliveru1, A. Suprabha Raj1, N. Palmer2. 1Kansas State University Manhattan, KS, 2Glanbia Nutritionals Twin Falls, ID.

Wet agglomeration involves spraying a liquid binder on the powder in a fluidized bed chamber causing adhesion of wet particles due to viscous bridges between the particles. These bridges are then consolidated by the continuous supply of hot air to form agglomerated particles. The agglomerates have a porous structure and consequently improve dissolution rate and decrease apparent bulk density. The objective of this study was to evaluate the effect of whey protein hydrolysate (WPH) as a liquid binder on the physical properties of the agglomerated whey protein isolate (WPI). Three lots of WPH were obtained from a commercial manufacturer. A Top-Spray fluid bed granulator (Midi-Glatt, Germany) was used. The experiment was conducted in triplicate based on a 3 � 3 � 2 factorial design with pre-wet mass (60, 100, and 140 g), WPH concentration (15, 20, and 25%), and flow rate (11 and 16 rpm). The nozzle pressure, fluid bed pressure and fluid bed temperature were set at 0.65 bar, 0.45 bar, and 60�C, respectively. Agglomerated WPI samples were stored at 25�C and analyzed for particle size and shape, bulk density, and tapped density. The size and shape characteristics of agglomerates were evaluated using Morphology G3-ID (Malvern Instruments Ltd., UK). The mean circle equivalent diameter (CED), circularity, elongation, and convexity were 15.18 �m, 0.74, 0.273 and 0.95, respectively. No significant differences were observed for the CED and convexity (P > 0.05) for the main effects. The WPH concentration, pre-wet, and flow rate significantly (P < 0.05) influenced the elongation of the WPI agglomerates. Bulk densities of agglomerates were between 0.22 and 0.31 g/cm3. Pre-wet mass significantly (P < 0.05) influenced the bulk density of the particles. This might be due to the differences in the formation and breakage of the agglomerates. Tapped densities for the agglomerated samples were between 0.29 and 0.40 g/cm3 and no significant difference was observed (P > 0.05) between the main effects. Overall, pre-wet mass had the major effect on the agglomerates physical properties followed by the flow rate and the WPH concentration.

Keywords: agglomeration, whey, physical characteristics.

Biography: I'm Baheeja Zaitoun, a master student in Kansas State University. My research is focused on�the optimization and characterization of dairy-based agglomerated protein products using whey protein hydrolysate as a binding agent.