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Solid-state characteristics and redispersible properties of powders formed by spray-drying and freeze-drying cereal dispersions of varying (1→3,1→4)--glucan content

In English

Författare

  • I S Chronakis
  • A Öste Triantafyllou
  • Rickard Öste

Summary, in English

Cereal powders containing 33, 18 and 4% (w/w) (1→3,1→4)--glucan, prepared from cereal suspensions, had distinct differences in surface morphology as observed by scanning electron microscopy, depending both on the drying process (spray- or freeze-drying) and the dietary fibre level. Freeze-drying produced powders with a ‘flake-like’ matrix, without particle formation and similar matrix morphology independent of the (1→3,1→4)--glucan content, in contrast to spray-drying, which gave powders with morphologies that were (1→3,1→4)--glucan-dependent and consisted of aggregated particles and microspheres. Choosing the concentration of (1→3,1→4)--glucans permits control of the particle size and particle size distribution of the spray-dried cereal powders. pH-dependent zeta () potential measurements of re-dissolved powders indicated that the isoelectric point was in the pH range of 3.8–4.8 and that it increased at higher pH as the (1→3,1→4)--glucan content of the powders was decreased from 33 to 4% (w/w). The absolute value of the zeta () potential fell with increasing pH and was largest for the powder dispersion with the lower (1→3,1→4)--glucan content, leading to the greatest dispersion stability. The importance of particle size, net surface charge and (1→3,1→4)--glucan and protein content in controlling the surface activity at the air–water interface of cereal powder dispersions is also discussed.



Author Keywords: Spray-drying; Freeze-drying; (1→3,1→4)--glucan; Morphology; Particles; Zeta potential; Surface activity

Publiceringsår

2004

Språk

Engelska

Sidor

183-193

Publikation/Tidskrift/Serie

Journal of Cereal Science

Volym

40

Issue

2

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Nutrition and Dietetics

Nyckelord

  • Spray-drying
  • Freeze-drying
  • (1→3
  • 1→4)-β-glucan
  • Morphology
  • Particles
  • Zeta potential
  • Surface activity

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0733-5210