Abstract A process of dry heating alkaline powder containing whey protein (WP) and lactose is used to produce microparticles that can trap large amounts of water and thus be used in many food applications as a thickening agent. The objective of this study was to optimise the yield of particles formed and the amount of water they trap as well as to minimise the heating duration. The parameters studied were the contents of WP and lactose, the pH, storage time at that pH, water activity (aw) of the powder, and the temperature and duration of dry heating. The best parameters to reach the objective were WP at 100 g/kg with 0.5 g lactose/10 g protein, adjusted and stored at pH 10 for 3 h, and dry heating at 120 °C for ca. 30 min at aw = 0.33. Approximately 70% of the WP converted into wet particles that contained 96% water. This result can help advance large-scale production of particles in a multi-stage spray-dryer that uses an in-line heating fluidised bed.

中文翻译：

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通过干加热乳清蛋白优化微粒形成

摘要 含有乳清蛋白 (WP) 和乳糖的碱性粉末的干加热过程用于生产可以捕获大量水分的微粒，因此在许多食品应用中用作增稠剂。这项研究的目的是优化形成的颗粒的产量和它们捕获的水量，并最大限度地减少加热持续时间。研究的参数是可湿性粉剂和乳糖的含量、pH 值、在该 pH 值下的储存时间、粉末的水分活度 (aw) 以及干燥加热的温度和持续时间。达到目标的最佳参数是 100 g/kg 的可湿性粉剂和 0.5 g 乳糖/10 g 蛋白质，在 pH 值 10 下调节并储存 3 小时，并在 120 °C 下干燥加热约 3 小时。在 aw = 0.33 时为 30 分钟。大约 70% 的可湿性粉剂转化为含有 96% 水的湿颗粒。