The moisture adsorption, caking, and flowability of silkworm pupae peptide powders: The impacts of anticaking agents

[Display omitted] •Anticaking agents can effectively reduce the moisture adsorption capacity of SPPP.•Anticaking agents can remarkably increase the flowability of SPPP.•Silicon dioxide was the most effective anticaking agent for SPPP.•LF NMR revealed the water distributions of SPPP with anticaking a...

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Veröffentlicht in:Food chemistry 2023-09, Vol.419, p.135989-135989, Article 135989
Hauptverfasser: Fu, Yu, Luo, Fali, Ma, Liang, Dai, Hongjie, Wang, Hongxia, Chen, Hai, Zhu, Hankun, Yu, Yong, Hou, Yong, Zhang, Yuhao
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Sprache:eng
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Zusammenfassung:[Display omitted] •Anticaking agents can effectively reduce the moisture adsorption capacity of SPPP.•Anticaking agents can remarkably increase the flowability of SPPP.•Silicon dioxide was the most effective anticaking agent for SPPP.•LF NMR revealed the water distributions of SPPP with anticaking agents. This study aimed to explore the impacts of different anticaking agents on the moisture adsorption, caking, and flowability of silkworm pupae peptide powders (SPPP). The characteristics of water distributions in SPPP with anticaking agents were investigated by LF NMR. The morphological observation of powders was analyzed by scanning electron microscope. Moisture sorption curves and moisture sorption isotherm curves indicated that calcium stearate, silicon dioxide and calcium silicate of 20 % reduced hygroscopicity and increased critical relative humidity. The angle of repose analysis revealed that anticaking agents could also increase flowability (45°–49°). LF NMR analysis indicated that anticaking agents reduced the moisture adsorption ability of SPPP. Scanning electron microscope observations demonstrated different shapes and surface morphology of SPPP using different anticaking agents. Notably, silicon dioxide served as the most effective anticaking agent by forming a physical barrier. Overall, anticaking agents can effectively delay moisture adsorption and deliquescence of SPPP by different anticaking fashions.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.135989