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
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/141585
- author
- Chronakis, I S ; Öste Triantafyllou, A and Öste, Rickard LU
- organization
- publishing date
- 2004
- type
- 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
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 8be32cab-c39d-4fbc-af91-24613d66a265 (old id 141585)
- date added to LUP
- 2016-04-01 11:35:36
- date last changed
- 2023-11-25 06:30:01
@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}},
keywords = {{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}},
doi = {{10.1016/j.jcs.2004.03.004}},
volume = {{40}},
year = {{2004}},
}