Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder
Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder
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DOI：
10.1080/07373937.2013.770011
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发表时间：
2013-10-26
影响因子：
3.3
通讯作者：
Bhandari, Bhesh
中科院分区：
文献类型：
--
作者：
Fang, Zhongxiang;Wang, Ruobing;Bhandari, Bhesh
乳蛋白（乳清分离蛋白、水解乳清蛋白、酪蛋白酸钙和水解酪蛋白酸盐）和植物蛋白（大豆分离蛋白、豌豆分离蛋白和大米浓缩蛋白）用于喷雾干燥蔗糖，而蔗糖由于其粘性而难以喷雾干燥。一般来说，乳蛋白比植物蛋白更有效，因为它们可以产生更高的粉末回收率。事实证明，大米浓缩蛋白是蔗糖喷雾干燥效果最差的候选物。一些蔗糖/蛋白质系统的较高粉末回收率归因于蛋白质较高的表面活性特性，因为它们优先迁移到液滴/颗粒的表面并用非粘性蛋白质薄膜覆盖粉末颗粒表面。
Dairy proteins (whey protein isolate, hydrolyzed whey protein, calcium-caseinate, and hydrolyzed caseinate) and plant proteins (soy protein isolate, pea protein isolate, and rice protein concentrate) were used to spray-dry sucrose, which is difficult to spray-dry due to its stickiness property. Generally, dairy proteins were more effective than plant proteins as they resulted in higher powder recoveries. Rice protein concentrate was demonstrated to be the least effective candidate for spray drying of sucrose. The higher powder recoveries of some sucrose/protein systems were attributed to the higher surface active properties of the proteins, because they preferentially migrate to the surface of the droplets/particle and cover the powder particle surface with a thin-film of non-sticky protein.