Effects of Process Variables on the Denaturation of Whey Proteins during Spray Drying

Anandharamakrishnan, C.; Rielly, Chris D.; Stapley, A.G.F.

doi:10.1080/07373930701370175

Cited by 190 publications

(125 citation statements)

References 14 publications

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“…Whey protein or denatured whey protein is another extensively used as wall material for the encapsulation of probiotics. Denatured whey protein can be obtained through heating whey protein solution (Anandharamakrishnan et al 2007;Tang et al 2013). The application of polysaccharide-protein matrix for probiotics encapsulation is a relatively new strategy and can be seen as a promising alternative approach developed for probiotic encapsulation.…”

Section: Introductionmentioning

confidence: 99%

Activity of encapsulated Lactobacillus bulgaricus in alginate-whey protein microspheres

Chen

Zheng

Dong

et al. 2014

Braz. arch. biol. technol.

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Section: Introductionmentioning

confidence: 99%

Activity of encapsulated Lactobacillus bulgaricus in alginate-whey protein microspheres

Chen

Zheng

Dong

et al. 2014

Braz. arch. biol. technol.

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“…The tertiary structure of whey protein is stabilised by non-covalent interaction forces (hydrogen, ionic and hydrophobic bonding) and covalent cross-linking. Heat denaturation is a significant change that occurs in the structure of compactly folded protein molecules into an unfolded state that allows the hydrophobic interactions, disulphide crosslinking and hydrogen-bonding thus resulting in aggregation, coagulation and precipitation (Pérez-Gago et al 1999;Anandharamakrishnan et al 2007). These structural changes results in superior film strength, elasticity and less degree of solubility offers options for controlled release applications (Nicolai et al 2011;Parthasarathi et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

et al. 2014

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Noodles are staple cereal food in many countries; however addition of encapsulated probiotics into noodle formulation, its effect on noodle quality and cell viability has not yet been reported. The aim of this study was to prepare microencapsulated Lactobacillus plantarum (MTCC 5422) by freeze drying with wall material combinations such as fructooligosaccharide (FOS), FOS +whey protein isolate (WPI), and FOS+denatured whey protein isolate (DWPI) to evaluate best wall system. Results showed that FOS+DWPI wall system provided better protection to cells after drying, during storage (60 days, 4°C) and in simulated acidic and bile conditions. Further, FOS+DWPI encapsulates were incorporated into noodle formulation and evaluated the noodle quality and probiotic cell viability of cooked noodle obtained from two different production methods: (i) fresh and (ii) dried (room temperature dried -RTD, 28°C and high temperature dried -HTD, 55°C). The quality characteristics (cooking time, solid loss, texture, colour and sensory profiles) of FOS+DWPI encapsulates incorporated cooked noodles (both fresh and dried) were found to be acceptable. On evaluation of encapsulated probiotic bacteria L. plantarum cell viability, 93.63 % and 62.42 % cell survival was obtained in fresh noodles before and after cooking respectively. However, 80.29 % (RTD) and 64.74 % (HTD) of encapsulated cells were viable in dried noodles, after cooking there was complete survival loss. This study suggested that fresh noodle was found to be a suitable carrier system to deliver viable cells. This is first report on influence of probiotic microcapsules in noodle processing.

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“…Case B: After validating the model in Case A, attention is focused on modelling a tall-form spray dryer used in a previous study of protein denaturation [15] to gain further insight into how and where denaturation might occur in this system.…”

Section: Introductionmentioning

confidence: 99%

A Study of Particle Histories during Spray Drying Using Computational Fluid Dynamic Simulations

et al. 2010

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A study of particle histories during spray drying using computational fluid dynamic simulations --------------------------------------------- AbstractComputational fluid dynamics (CFD) models for short-form and tall-form spray dryers have been developed, assuming constant rate drying and including particle tracking using the source-in-cell method. The predictions from these models have been validated against published experimental data and other simulations. This study differs from previous work in that particle time-histories for velocity, temperature and residence time and their impact positions on walls during spray drying have been extracted from the simulations. Due to wet-bulb protection effects, particle temperatures are often substantially different from gas temperatures, which is important, since the particle temperature-time history has the most direct impact on product quality. The CFD simulation of an existing tallform spray dryer indicated that more than 60% of the particles impacted on the cylindrical wall and this may adversely affect product quality, as solids may adhere to the wall for appreciable times, dry out and lose their wet-bulb protection. The model also predicts differences between the particle primary residence time distributions (RTD) and the gas phase RTD. This study indicates that a short form dryer with a bottom outlet is more suitable for drying of heat sensitive products, such as proteins, due to the low amounts of recirculated gas and hence shorter residence time of the particles.--

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Effects of Process Variables on the Denaturation of Whey Proteins during Spray Drying

Cited by 190 publications

References 14 publications

Activity of encapsulated Lactobacillus bulgaricus in alginate-whey protein microspheres

Activity of encapsulated Lactobacillus bulgaricus in alginate-whey protein microspheres

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

A Study of Particle Histories during Spray Drying Using Computational Fluid Dynamic Simulations

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