Functionality of milk protein concentrate: Effect of spray drying temperature

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• 作者：Yuan Fang^a ; Sam Rogers^a ; Cordelia Selomulya^a ; Xiao Dong Chen^b ; ^{xdc@xmu.edu.cn}
• 关键词：Spray drying ; Drying air temperature ; Mono-disperse particles ; Solubility ; Protein denaturation
• 刊名：Biochemical Engineering Journal
• 出版年：2012
• 期刊代码：9_1369703x
• 类别：ce
• 出版时间：15 March, 2012
• 卷：62
• 期：Complete
• 页码：101-105
• 文件大小：612 K

摘要

This study investigated the effect of spray-drying conditions on the resulting functionality of milk protein concentrate (MPC), utilizing specially produced mono-dispersed MPC particles. The particles were generated from a pilot microfluidic spray dryer at selected inlet air temperatures (77 掳C, 107 掳C, 155 掳C and 178 掳C). The solubility and extent of protein denaturation were characterized using focused beam reflectance measurement and polyacrylamide gel electrophoresis. Due to the controlled drying conditions and well-defined properties of the particles, a direct relationship between spray drying temperatures and the resultant particle functionality could be identified. The particle morphologies obtained from lower inlet air temperature appeared spherical whereas the one from higher inlet air temperature appeared deflated. The FBRM results indicated that the solubility of MPC particles deteriorated with increasing inlet air temperature with increasing protein denaturation. SDS-PAGE results suggested that the insoluble material were primarily casein rather than heat sensitive whey protein. These findings could be used to establish a better understanding of the relationship between drying conditions and MPC microstructures, and the corresponding influence on the functionality for non-traditional powder types.