scholarly journals Improvement of pea protein isolate powder properties by agglomeration in a fluidized bed: comparison between binder solutions

2018 ◽  
Author(s):  
Osvaldir Pereira Taranto ◽  
R. F. Nascimento ◽  
K Andreola ◽  
J. G. Rosa
Keyword(s):  
Fluidized Bed ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Free Flow ◽  
Pea Protein ◽  
Agglomeration Process ◽  
Powder Properties ◽  
Wetting Time ◽  
Binder Liquid ◽  
Pea Protein Isolate

This study aimed to compare the agglomeration process of pea protein isolate (PPI) using water and aqueous gum Arabic solution as binder liquids. Drying air temperature and binder flow rate were set at 75 °C and 3.1 mL/min, respectively. Moisture content, mean particle size, wetting time and flowability were analyzed. Using water as binder liquid, the responses were (4.0 ± 0.4)%, 316.13 ± 16.73 μm, 10 s and free flow, respectively. Aqueous gum Arabic solution provided (2.9 ± 0.5)%, 462.67 ± 51.23 μm, 3 s and free flow as responses. Gum Arabic solution showed to be a more promising binder.Keywords: Agglomeration; Pulsed fluidized bed; Pea protein isolate; Wetting time; Flowability

Pea protein isolate fluid dynamics and characterization obtained by agglomeration in pulsed fluidized bed

2020 ◽  
pp. 1-11
Author(s):  
Raul Favaro Nascimento ◽  
Juliana Gomes Rosa ◽  
Mariana Ferreira Ávila ◽  
Osvaldir Pereira Taranto
Keyword(s):  
Fluid Dynamics ◽  
Fluidized Bed ◽  
Protein Isolate ◽  
Pea Protein ◽  
Pea Protein Isolate

Intermolecular Interactions during Complex Coacervation of Pea Protein Isolate and Gum Arabic

2010 ◽  
Vol 58 (1) ◽  
pp. 552-556 ◽  
Author(s):  
Shuanghui Liu ◽  
Yuan-Long Cao ◽  
Supratim Ghosh ◽  
Dérick Rousseau ◽  
Nicholas H. Low ◽  
...  
Keyword(s):  
Intermolecular Interactions ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Complex Coacervation ◽  
Pea Protein ◽  
Pea Protein Isolate

Effect of pH on the functional behaviour of pea protein isolate–gum Arabic complexes

2010 ◽  
Vol 43 (2) ◽  
pp. 489-495 ◽  
Author(s):  
S. Liu ◽  
C. Elmer ◽  
N.H. Low ◽  
M.T. Nickerson
Keyword(s):  
Gum Arabic ◽  
Protein Isolate ◽  
Pea Protein ◽  
Effect Of Ph ◽  
Pea Protein Isolate

Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate

2019 ◽  
Vol 278 ◽  
pp. 665-673 ◽  
Author(s):  
Yang Lan ◽  
Minwei Xu ◽  
Jae-Bom Ohm ◽  
Bingcan Chen ◽  
Jiajia Rao
Keyword(s):  
Spray Drying ◽  
Solid Dispersion ◽  
Protein Isolate ◽  
Pea Protein ◽  
Beany Flavour ◽  
Pea Protein Isolate
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