Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins

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

doi:10.1016/j.lwt.2007.03.004

Cited by 121 publications

(76 citation statements)

References 24 publications

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“…Sensory scores as analysed by fuzzy logic indicated the higher acceptability for sample containing inulin. [32][33][34][35]. FTIR analyses showed that the whey protein, inulin gum acacia and oligofructose were retained as such in the microcapsules after spray drying.…”

Section: Resultsmentioning

confidence: 99%

Development of Synbiotic Litchi Juice Drink and its Physiochemical, Viability and Sensory Analysis

Ks¹,

Bashir²,

Mishra³

2017

J Food Process Technol

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The study was carried out to evaluate the viability, physicochemical analysis and sensory analysis using fuzzy logic of synbiotic litchi juice drink containing probiotic L. casei 359 microencapsulated by spray drying using whey protein concentrate powder (WPCP) as wall material along with prebiotics inulin, gum acacia and oligofructose. The viable cell counts showed promising results for WPCP in combination with inulin, although, the cell count was higher than 10 6 cfu/ml for all the juice drink samples. The microcapsules showed similar morphologies with partially collapsed spherical shape with concavities but no surface fissures. There was reduction in pH for the sample containing gum acacia as prebiotic. Rheological properties showed a non-Newtonian behaviour and Herschel-Buckley model was fitted best. Fuzzy analysis showed higher acceptance for the sample containing inulin as prebiotic based on the parameters of color, taste, aroma and mouthfeel.

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Section: Resultsmentioning

confidence: 99%

Development of Synbiotic Litchi Juice Drink and its Physiochemical, Viability and Sensory Analysis

Ks¹,

Bashir²,

Mishra³

2017

J Food Process Technol

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“…Estos resultados son congruentes con los reportados por Anandharamakrishnan Et al. (2008) (25) quien encontró que las proteínas del lactosuero no son afectadas significativamente a bajas temperaturas de salida (60°C -80°C) y 161°C -180°C en las temperaturas de entrada, durante el estudio de pérdida de solubilidad de éstas mediante secado por aspersión, rango que concuerda con las temperaturas usadas en la presente investigación; mientras que temperaturas de salida de 100°C a 120°C, combinado con temperaturas de entradas de 202°C a 252°C, afectan fuertemente la solubilidad de las proteínas del lactosuero, presentando la mayor pérdida TABLA 2…”

Section: Resultados Y Discusiónunclassified

Comportamiento De La Vitamina C en Un Producto a Base De Lactosuero Y Pulpa De Mango Variedad Magdalena River (Mangífera Indica L.) Durante El Secado Por Aspersión

Mendoza-Corvis

2016

Rev. chil. nutr.

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INTRODUCCIÓNHoy en día se elaboran gran cantidad de productos a base de lactosuero (1-3), cuya composición nutricional depende la calidad y tipo de suero empleado (dulce o ácido), clase y proporción de materias primas utilizadas para la elaboración del producto y tipo de proceso a que sean sometidas (fermentación, pasteurización, refrigeración).El lactosuero es definido como el subproducto líquido obtenido tras la precipitación y separación de la caseína de la leche durante la elaboración del queso y constituye aproximadamente 85% a 90% del volumen de la leche, cuyos componentes principales son el calcio, la lactosa, sales minerales y proteínas (4-6). Entre las proteínas que se encuentran en el lactosuero tenemos en mayor proporción la β-Lactoglobulina y α-Lactoalbúmina, además de lactoferrina, lactoperoxidasa, inmunoglobulinas y glicomacropéptidos, las cuales desempeñan un importante papel nutritivo como fuente balanceada de aminoácidos esenciales (7-10). DOI 10.4067/S0717-75182016000200008Rev Chil Nutr Vol. 43, Nº2, 2016 Comportamiento de la vitamina C en un producto a base de lactosuero y pulpa de mango variedad Magdalena River (Mangífera Indica l.) durante el secado por aspersión Behavior of vitamin C in a product based on whey and variety Magdalena River mango (Mangifera Indica l.) during spray drying 2) Margarita Arteaga M. (1

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“…These values are higher than those obtained when WPI or maltodextrin served as the sole wall material (see Figure 2). A previous study by Anandharamakrishnan et al [22] suggests that increases in the total solid content cause a higher protein denaturation at temperatures above 100 °C, which is often the case during spray drying. Higher concentration of WPI reduces the active component retention, which can be attributed to a higher percentage of protein denaturation during spray drying, which in turn causes a reduction in its solubility.…”

Section: Microencapsulation Of Polyphenolic Compounds From O Stamineusmentioning

confidence: 97%

Extraction and Microencapsulation of Polyphenols from Orthosiphon Stamineus Leaves

Pang¹,

Yusoff

Gimbun

2014

J MECH ENG SCI

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This paper presents an extraction and microencapsulation study of polyphenols obtained from Orthosiphon stamineus leaves. Extraction using aqueous solvent enabled a simultaneous extraction of both hydrophilic and lipophilic phenolic compounds. Higher solid concentration leads to higher solution viscosity, bigger particle size, lower moisture content and a less dented surface, which may improve particle flowability. The results suggest that eupatorin and rosmarinic acid are more susceptible to thermal degradation than sinensetin during spray drying. The formulation of 1:9 whey protein to maltodextrin ratio was also found to be more effective, with 86.7% total flavonoids retention compared to other formulations, viz, 1:1 and 9:1.

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Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins

Cited by 121 publications

References 24 publications

Development of Synbiotic Litchi Juice Drink and its Physiochemical, Viability and Sensory Analysis

Development of Synbiotic Litchi Juice Drink and its Physiochemical, Viability and Sensory Analysis

Comportamiento De La Vitamina C en Un Producto a Base De Lactosuero Y Pulpa De Mango Variedad Magdalena River (Mangífera Indica L.) Durante El Secado Por Aspersión

Extraction and Microencapsulation of Polyphenols from Orthosiphon Stamineus Leaves

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