RESEARCH PAPER
Chemical composition and physical parameters of particles as factors of variability of the sorption properties of protein powder preparations
1
Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland
2
Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Kraków, Balicka 122, 30-149 Kraków, Poland
3
Laboratory of Nanomaterials and Nanotechnology, Faculty of Food Technology, University of Agriculture in Kraków, Balicka 122, 30-149 Kraków, Poland
Final revision date: 2025-01-14
Acceptance date: 2025-01-21
Publication date: 2025-04-30
Corresponding author
Aneta Ocieczek
Katedra Zarządzania Jakością Wydział Zarządzania i Nauk o Jakości, Uniwersytet Morski w Gdyni, Morska 81-87, 81-225, Gdynia, Poland
Katedra Zarządzania Jakością Wydział Zarządzania i Nauk o Jakości, Uniwersytet Morski w Gdyni, Morska 81-87, 81-225, Gdynia, Poland
Int. Agrophys. 2025, 39(3): 255-267
HIGHLIGHTS
- The best tool for determining the sorption capacity of powders is the GAB model
- The sorption capacity of plant powders depends on the size of their particles
- The sorption capacity of plant powders determines the share of fiber
KEYWORDS
sorption propertiessorption modelsmicrobiological stabilityplant powdersplant protein preparationsphysical parameters of particles
TOPICS
ABSTRACT
Plant powders with high protein concentration are of growing interest to consumers. The aim of the study was to identify the relationship between sorption properties and the chemical composition and physical parameters of high-protein powders from pumpkin, pea, sunflower, rice, and hemp. Sorption properties were estimated using Brunauer, Emmet, and Teller; Guggenheim, Anderson, and de Boer; and Peleg models based on data obtained with the static-desiccator method. The chemical composition was examined using chemical methods, while the physical parameters were determined using the Morphologi GS automatic structure analyzer. A synthetic evaluation of the correlation between sorption properties and the chemical composition and physical parameters of powder particles was carried out based on the comparative analysis of multiple regression equations. It was found that the sorption properties of high-protein plant powders were mainly determined by their chemical composition, in which the share of fiber turned out to be particularly important. Among the physical parameters, the diameter and circularity of particles turned out to be important.
CONFLICT OF INTEREST
The authors do not declare any conflict of interest.
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