Abstract Solid beads were developed using whey protein isolate (WPI) and sugars for controlled hardening and vitrification of wall materials. A concentrated mixture of WPI and sucrose in water, intended for use as gelling and glass-forming ingredients, respectively, was used to form liquid feeds with varying pH, viscosities, surface tensions, solids contents and compositions. Using a peristaltic pump, feeds flowed continuously through silicon tubing and formed droplets. Rapid solidification occurred when droplets were submerged in heated, stirred oil; beads were harvested for vacuum oven drying. Dispersions were characterized by viscosity and flow testing. Dried beads were characterized for porosity, hardness, diameters, and water activity, and microstructures were analyzed with microscopy. Drop-forming dispersions comprised of 40% WPI with 10% sucrose by mass possessed structure forming and shape retention qualities. Feed composition influenced characteristics of the final product more strongly than processing conditions including heating times and temperatures.

中文翻译：

---

乳清蛋白珠的热凝胶化和硬化，用于随后使用玻璃化糖进行脱水和封装

摘要 固体珠粒是使用乳清蛋白分离物 (WPI) 和糖类开发的，用于控制壁材料的硬化和玻璃化。WPI 和蔗糖在水中的浓缩混合物，分别用作胶凝和玻璃形成成分，用于形成具有不同 pH 值、粘度、表面张力、固体含量和组成的液体饲料。使用蠕动泵，饲料连续流过硅胶管并形成液滴。当液滴浸入加热、搅拌的油中时会发生快速固化；收获珠用于真空烘箱干燥。通过粘度和流动性测试表征分散体。对干燥的珠子进行孔隙率、硬度、直径和水活性的表征，并用显微镜分析微观结构。由按质量计 40% WPI 和 10% 蔗糖组成的液滴形成分散体具有结构形成和形状保持质量。与加工条件（包括加热时间和温度）相比，进料成分对最终产品的特性影响更大。