Insights
How Much Power Does an Air Classifier Mill Consume (Dry Fractionation for Pea / Fava Bean Protein)
Key Clarification Total system power = Grinding main motor + Classifier wheel motor + Primary…
How to Choose the Right Capacity for a Protein Mill (Split-Axis Air Classifier Mill for Dry Fractionation)
Capacity selection is not simply matching target finished protein output. For dry pulse protein fractionation,…
How to improve the emulsification properties of pea protein
Emulsification capacity is a core functional indicator for pea protein concentrates used in plant-based beverages,…
What is the Effect of Heat on Protein Structure
Plant proteins possess a hierarchical folded structure maintained by weak non-covalent bonds (hydrogen bonds, hydrophobic…
How to Ensure High Nutritional Integrity in Dry Fractionated Plant Protein
Nutritional integrity means preserving native amino acid profile, digestibility, bioavailability, vitamins, minerals and avoiding formation…
Does dry fractionation denature proteins?
Dry fractionation does not inherently denature plant proteins, but poor process control can cause partial…
How to preserve protein functionality during dry fractionation processing
Functional properties (solubility, emulsification, foaming, gelation, hydration capacity) determine the commercial value of plant protein…
What is the relationship between fineness and mouthfeel
Fineness (quantified by D50, D90, particle size distribution width and coarse tail content) is the…
How to reduce oversized particles in the final product
Oversized particles in protein fines are mostly undissociated protein–starch composite agglomerates. These large particles degrade…
Why is a narrow particle distribution important?
Particle size distribution (PSD) is described not only by D50 or D90, but also by…
How does particle size affect solubility?
Solubility and dissolution rate are core functional indicators for dry-fractionated plant protein powder used in…
What is the ideal particle size for plant-based beverages
Particle size distribution directly governs suspension stability, mouthfeel, sedimentation rate, solubility and opacity of plant-based…
