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Microparticulation by Jet Mill Grinding of Protein Powders and Effects on Hydrophobicity
Author(s) -
HAYAKAWA ISAO,
YAMADA YOSHIYUKI,
FUJIO YUSAKU
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06104.x
Subject(s) - grinding , casein , egg white , jet (fluid) , white (mutation) , chemistry , materials science , food science , metallurgy , biochemistry , engineering , gene , aerospace engineering
A method was studied for microparticulation of protein for use as fat substitutes by superfine grinding. A jet mill produced particles <3 μm from egg white, casein and soybean hull. Microparticulation by grinding of egg white was easier than with casein or soybean hull. Hydrophobicity of casein increased by grinding to super fine particles but little or no effect was observed on soybean hull and egg white.