Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate

Abstract

a b s t r a c tThe spray drying of a chicken meat protein hydrolysate was studied in order to evaluate the effect of carrier agents on the physicochemical properties of the powders. The protein hydrolysate was obtained by enzymatic hydrolysis, which was carried out at 52.5°C with a 4.2 g enzyme/100 g protein and a pH value of 8.0. The drying was carried out in a laboratory spray dryer, and maltodextrin and gum Arabic were used as carrier agents at three concentrations. Several physicochemical properties (moisture content, bulk density, distribution and mean diameter particle, hygroscopicity and glass transition temperature) of protein hydrolysate powders were measured. These results indicated that an increasing carrier agent concentration decreased the powder moisture content and bulk density. Mean diameter particle increased with increasing maltodextrin or gum Arabic concentration, which is related to the feed viscosity. The addition of maltodextrin or gum Arabic in the feed solution also contributed significantly to powder stability since powder hygroscopicity decreased and glass transition temperature increased with increasing carrier agent concentration.

Spray drying of liquorice (Glycyrrhiza glabra) extract

“…A lower Tg causes higher hygroscopicity in the spray dried powder, as lower molecular weight implies shorter chains and more hydrophilic groups. Goula and Adamopoulos (2010), León-Martínez et al (2010) and Kurozawa et al (2009), and also observed similar results, studying the spray drying of orange juice concentrate, nopal mucilage (Opuntia ficus-indica) and, chicken meat protein hydrolysate , respectively.…”

“…After seven days, the samples were weighed and the hygroscopicity is expressed as g moisture/100 g solids (Kurozawa et al 2009). Dublicate samples were analyzed and the mean reading was recorded.…”

“…According to Kurozawa et al (2009), since the glass transition temperature increases with increase in molecular weight, the addition of maltodextrin to the feed solution contributed significantly to powder stability, increasing the Tg of the powder, and consequently reducing hygroscopicity and the stickiness. Maltodextrin is a material with low hygroscopicity, and confirms its efficiency as a carrier agent.…”

<b>Production and spray drying of protein hydrolyzate obtained from tilapia processing by-products

“…In this Acta Scientiarum. Technology Maringá, v. 38, n. 1, p. 89-97, Jan.-Mar., 2016 case, it can be cited the use of gum arabic, maltodextrin, modified starch, among others (Krishnan, Bhosale, & Singhal, 2005;Baranauskiené, Rimantas, Dewettink, & Verdhé, 2006;Madene, Jacquot, Scher, & Stéphane, 2006;Gharsallaoui, Surel, Roudaut, Chambin, & Volley, 2007;Georgetti, Casagrande, Fernandes, Pereira, & Vieira, 2008;Kurozawa, Park, & Hubinger, 2009;Wang, Lu, & Lv, 2009;Kim, Chen, & Pearce, 2009;Cuq, Rondet, & Abecassis, 2011;Guadarrama-Lezama et al, 2012;Porras-Saavedra et al, 2015). However, these materials must be used with caution as drying adjuvants.…”

Utilização de enzimas proteolíticas para produção de hidrolisados proteicos a partir de carcaças de frango desossadas manualmente

“…A Papaína produziu o hidrolisado liofilizado com a menor atividade de água (0,14). Valor de atividade de água, maior que estes resultados, foi encontrado por Kurozawa et al (2009), que relataram um valor de atividade de água de 0,43 ao estudarem o efeito dos agentes de suporte durante a secagem por pulverização sobre as propriedades físico-químicas de um hidrolisado proteico de carne de frango obtido pela ação da Alcalase  2.4L.…”