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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

Chronakis, I S; Öste Triantafyllou, A and Öste, Rickard LU (2004) In Journal of Cereal Science 40(2). p.183-193
Abstract
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... (More)
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 (Less)
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organization
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Contribution to journal
publication status
published
subject
keywords
Spray-drying, Freeze-drying, (1→3, 1→4)-β-glucan, Morphology, Particles, Zeta potential, Surface activity
in
Journal of Cereal Science
volume
40
issue
2
pages
183 - 193
publisher
Elsevier
external identifiers
  • wos:000225564900011
  • scopus:8144229163
ISSN
0733-5210
DOI
10.1016/j.jcs.2004.03.004
language
English
LU publication?
yes
id
8be32cab-c39d-4fbc-af91-24613d66a265 (old id 141585)
date added to LUP
2007-07-17 16:39:26
date last changed
2017-11-19 03:25:24
@article{8be32cab-c39d-4fbc-af91-24613d66a265,
  abstract     = {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. <br/><br>
<br/><br>
Author Keywords: Spray-drying; Freeze-drying; (1→3,1→4)--glucan; Morphology; Particles; Zeta potential; Surface activity},
  author       = {Chronakis, I S and Öste Triantafyllou, A and Öste, Rickard},
  issn         = {0733-5210},
  keyword      = {Spray-drying,Freeze-drying,(1→3,1→4)-β-glucan,Morphology,Particles,Zeta potential,Surface activity},
  language     = {eng},
  number       = {2},
  pages        = {183--193},
  publisher    = {Elsevier},
  series       = {Journal of Cereal Science},
  title        = {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},
  url          = {http://dx.doi.org/10.1016/j.jcs.2004.03.004},
  volume       = {40},
  year         = {2004},
}