Investigation of Relationship between Surface Tension of Feed Solution Containing Various Proteins and Surface Composition and Morphology of Powder Particles

Xu, Yun Yun; Howes, Tony; Adhikari, Benu; Bhandari, Bhesh

doi:10.1080/07373937.2012.696571

Cited by 23 publications

(9 citation statements)

References 78 publications

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“…This was in contrast to the observations in a previous study; HWP406 had significantly reduced surface tension values at higher protein addition levels when mixed with maltodextrins of a higher dextrose equivalent of 28-30 (MD30) in solution. [28] The opposite was seen with HWP214, with improved surface activity upon the addition of MD10 and reduced surface activity upon the addition of MD30. Therefore, synergistic or opposing effects between certain types of protein isolate and carbohydrate combinations were evident in this study.…”

Section: Results and Discussion Effect Of Carbohydrate Md10 On The Sumentioning

confidence: 86%

“…The complexity of the different mechanisms involved, which can either enhance or deter a protein's surface activity, was elaborated in a previous study with protein-mixed MD30 solutions and were relevant to the effects of MD10 on a protein's surface adsorption at the A=W interface. [28] In the same vein as the previous study, the surface activities of proteins in solution were compared with the surface composition of their spray-dried powder particles. The surface compositions and structures of the various spray-dried protein-mixed MD10 solutions at only 0.5 g=L addition level are discussed.…”

Section: Results and Discussion Effect Of Carbohydrate Md10 On The Sumentioning

confidence: 99%

“…[38][39][40][41][42] A more in-depth discussion on the effects of molecular weight on the surface activity of the same set of whey protein isolates examined here can be found in a previous study. [28] At the highest fat addition level of 1:10 P:F the HWP215 and HWP406 emulsions produced relatively smaller droplet sizes of about 0.6 to 0.7 mm. However, for each of the P:F ratios, WPI emulsions had larger droplet sizes with D(4,3) at around 0.9 mm.…”

Section: Droplet Sizementioning

confidence: 98%

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Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles

Howes

Adhikari

et al. 2013

Drying Technology

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To examine the effect of protein adsorption on the fat-water interface on the surface composition of spray-dried particles, whey, hydrolyzed whey, and soy protein isolate emulsions were prepared at three different protein to fat ratios of 1:1, 1:5, and 1:10 and spray dried. Non-hydrolyzed whey protein isolate (WPI) and the more hydrolyzed whey protein solutions at 20.2% degree of hydrolysis (DH) had significantly lower surface tension values with fat than without fat. The correlation between the reduction of surface tension value of an emulsion and the increase in protein surface composition of powder particles was observed for WPI and HWP406 but was not observed for the other protein isolate types. It was clear that the spray-dried emulsions had fat as the dominant component on the surface of the powder particles and that the amount of protein on the surface became severely depressed at higher fat addition levels. In terms of its powder morphology, the unique powder structures such as the indentations and folds usually found on the surface of protein containing powders were not evident because they were compromised by the presence of high surface fat. The powder with higher surface fat had more crumpled particle structures and dimpled surfaces.

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Section: Results and Discussion Effect Of Carbohydrate Md10 On The Sumentioning

confidence: 86%

Section: Results and Discussion Effect Of Carbohydrate Md10 On The Sumentioning

confidence: 99%

Section: Droplet Sizementioning

confidence: 98%

See 1 more Smart Citation

Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles

Howes

Adhikari

et al. 2013

Drying Technology

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“…Smooth surfaces are found in powders made from protein isolates that are mostly soluble and can form a thin, continuous elastic film as the water evaporates. After a flexible skin is completely formed, whose composition represents the faster depositing solute (protein), a crust then forms underneath the skin (Xu et al 2012). However, hollow spraydried particles with large internal voids can be observed both in rough and dent-free powders.…”

Section: Resultsmentioning

confidence: 99%

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Domian

Brynda-Kopytowska

Marzec

2017

Food Bioprocess Technol

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The objective of this study was to evaluate the potential of double wall material combinations, using legume protein (soy protein isolate and pea protein isolate) in combination with wheat dextrin soluble fiber or trehalose, as alternative materials for microencapsulation of flaxseed oil by spray drying. The obtained preparations, with oil content of 35%, were fine and difficult flowing powders, regardless of their composition. The 1% addition of silica to the powders significantly reduced their cohesiveness and improved their flowability. The efficiency of microencapsulation, calculated based on oil fat content, ranged from 62 to 98% and was higher in the powders with trehalose and in the powders containing soy protein. Effective protection against oxidation of microencapsulated oil was achieved in the protein-trehalose matrix, especially in the case of the vacuum-packed powders with pea protein during storage at refrigeration temperature. Replacing trehalose with soluble fiber enabled formation of powders less susceptible to caking under conditions of increased humidity, but it resulted in decreased microencapsulation efficiency. The combination of pea protein/ carbohydrate resulted in the formation of microcapsules with porous structure, especially in the system with soluble fiber. With time, the structure of the primary emulsions and those reconstituted from powders containing pea protein changed from liquid to greasy and paste-like.

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“…Although the effects of whey proteins on surface tension are well known (Xu, Howes, Adhikari, & Bhandari, 2012) the surface-active behaviour of milk proteins has rarely been reported in relation to the protection of sensitive materials, particularly microorganisms. Some reports have implied that surface-active substances in liquid formulations might be useful to encapsulate and protect sensitive proteins or enzymes (Elversson & Millqvist-Fureby, 2006;Jayasundera, Adhikari, Aldred, & Ghandi, 2009).…”

Section: Surface Tension Of Protectant Solutionsmentioning

confidence: 99%

The behaviour of whey protein isolate in protecting Lactobacillus plantarum

2016

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Investigation of Relationship between Surface Tension of Feed Solution Containing Various Proteins and Surface Composition and Morphology of Powder Particles

Cited by 23 publications

References 78 publications

Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles

Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

The behaviour of whey protein isolate in protecting Lactobacillus plantarum

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