Chemical composition and physical parameters of particles as factors of variability of the sorption properties of protein powder preparations

A b s t r a c t. 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.K e y w o r d s: sorption properties, sorption models,