Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein
Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein
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DOI：
10.1016/j.lwt.2015.11.056
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发表时间：
2016-05-01
影响因子：
6
通讯作者：
O'Callaghan, Donal J.
中科院分区：
文献类型：
--
作者：
Kelly, Grace M.;O'Mahony, James A.;O'Callaghan, Donal J.
目的是比较喷雾干燥乳糖/蛋白粉中的完整乳清蛋白和水解乳清蛋白对水分扩散特性和微观结构的影响。将含有完整或水解乳清蛋白的蛋白质/乳糖(0.21：1)分散体在中试规模上进行喷雾干燥，并测定其物理性质。乳糖/水解乳清蛋白粉显著增加(P<；0.05)颗粒密度，导致较低的容重和闭塞空气，较高的间隙空气。在25摄氏度下的吸湿性分析表明，与含有水解乳清蛋白的分散体相比，含有完整乳清蛋白的分散体在较低的相对湿度(RH)下表现出乳糖结晶。根据Guggenheim-Anderson-de Boer(GAB)方程计算，水解乳清蛋白分散体的单层含水值(Mm)低于完整乳清蛋白分散体。水的扩散率在25摄氏度由水吸附动力学和应用基于费克第二定律的数学模型确定，在所研究的相对湿度范围内(0-60%相对湿度)，相对于存在完整或水解性乳清蛋白而言，除了40%相对湿度外，显著不同(P<；0.05)。水解乳清蛋白的存在使粉末中的水分扩散率显著提高(P<；0.05)，潜在地影响了吸湿性、结块、粘性和在潮湿环境中的流动性。(C)2015爱思唯尔有限公司。保留所有权利。
The aim was to compare the effect of intact or hydrolysed whey protein in spray-dried lactose/protein powders on water diffusion properties and microstructure. Dispersions of protein/lactose (0.21:1) containing either intact or hydrolysed whey protein were spray-dried at pilot scale, and physical properties were determined. Lactose/hydrolysed whey protein powders had significantly increased (P < 0.05) particle density, resulting in lower bulk density and occluded air, and higher interstitial air. Moisture sorption analysis at 25 degrees C showed that dispersions containing intact whey protein exhibited lactose crystallisation at a lower relative humidity (RH) compared to the dispersions containing hydrolysed whey protein. Hydrolysed whey protein dispersions had a lower monolayer moisture value (mm) than intact whey protein dispersions, as calculated using the Guggenheim-Anderson-de Boer (GAB) equation. Water diffusivity, determined at 25 degrees C from water sorption kinetics and the application of a mathematical model based on Fick's 2nd law, was significantly different (P < 0.05) with respect to the presence of intact or hydrolysed whey protein over the RH range examined (0-60% RH), except at 40% RH. The presence of hydrolysed whey protein resulted in a significantly higher (P < 0.05) water diffusivity in powders, with potential implications for hygroscopicity, caking, stickiness and flowability in humid environments. (C) 2015 Elsevier Ltd. All rights reserved.