Probing Surface Characteristics of Plant-based Protein Powders

Plant-based protein powders are expected to take-on a larger role in human diet as concerns regarding animal-based protein production grow. Unfortunately, not much physical property information about these proteins is available. This study was an attempt by researchers to perform an initial investigation of five powders: Mung bean, peas, pumpkin seed, Fava bean, and Soybeans. Typical particle sizing was determined, along with the surface morphology. Shear testing on the bulk materials was performed to establish the powders’ potential flowability. Inverse gas chromatography provided surface energies of the five protein types, and an X-ray photoelectron spectrograph was used to determine the specific chemical composition of each particle. Further work refining these properties is expected, but this study has provided a baseline of material values for benchmarking new results.