Impact of glass transition on chemical properties, caking and flowability of soymilk powder during storage

被引：13

作者：

Cruz-Tirado, Jam Pier ^{[1
]}

Martins, Juliana Piccoli ^{[1
]}

Fernandez Olmos, Bruna Delamain ^{[1
]}

Condotta, Rodrigo ^{[2
]}

Kurozawa, Louise Emy ^{[1
]}

机构：

[1] Univ Estadual Campinas, Dept Food Engn, Sch Food Engn, Campinas, Brazil

[2] Ctr Univ FEI, Dept Chem Engn, Sao Bernardo Do Campo, SP, Brazil

来源：

POWDER TECHNOLOGY | 2021年 / 386卷

基金：

巴西圣保罗研究基金会;

关键词：

Glass transition; Storage stability; Soymilk powder; Antioxidant capacity; Powder rheometer; SOY PROTEIN; ANTIOXIDANT CAPACITY; PHENOLIC-COMPOUNDS; MOISTURE SORPTION; WATER SORPTION; MILK; TEMPERATURE; STABILITY; BEHAVIOR; CRYSTALLINITY;

D O I：

10.1016/j.powtec.2021.03.036

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The objective was to evaluate the effect of glass transition on chemical properties, caking, and flowability of soymilk powder during storage. Samples were stored for 18 weeks under different water activities (A(w): 0.328-0.902) and temperatures (T: 10-55 degrees C). Chemical changes (antioxidant capacity, phenolic compounds content, and color) and powder flow properties were evaluated using dynamic rheological measurements of the amorphous powder at glassy and rubbery states. The results showed that chemical changes occurred during storage as an effect of A(w) and temperature. However, the physical state (glassy x rubbery) had a more relevant role in the degradation of the components. The flow properties of the soymilk powder showed that cohesion, as well as the normalized basic flowenergy (NBFE), can be correlated to the rubbery state. The temperature showed higher NBFE values when sample was stored in rubbery state. The results can help understand the role of glass transition on soymilk powder stability. (C) 2021 Elsevier B.V. All rights reserved.

引用

页码：20 / 29

页数：10

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