Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice

Fang, Zhongxiang and Bhandari, Bhesh (2012) Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Research International, 48 2: 478-483. doi:10.1016/j.foodres.2012.05.025


Author Fang, Zhongxiang
Bhandari, Bhesh
Title Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice
Journal name Food Research International   Check publisher's open access policy
ISSN 0963-9969
1873-7145
Publication date 2012-10
Sub-type Article (original research)
DOI 10.1016/j.foodres.2012.05.025
Volume 48
Issue 2
Start page 478
End page 483
Total pages 6
Place of publication Oxford, United Kingdom
Publisher Pergamon
Collection year 2013
Language eng
Formatted abstract
The efficiency of protein (whey protein isolate) and maltodextrin (DE 10) on spray drying of sugar rich bayberry juice was compared. No powder was recovered when the bayberry juice was spray dried alone. A small amount of protein (1%) was efficient (powder recovery>50%) to spray dry the bayberry juice, while a large amount of maltodextrin (>30%) was needed for the same purpose. The analysis of surface tension, electron spectroscopy for chemical analysis (ESCA) and glass transition temperature (Tg) revealed that the mechanism of protein on spray drying of bayberry juice is mainly because of the preferential migration of protein to the surface of  droplets/particles, which reduces adhesive behavior (stickiness) between particles and dryer wall by the increase in the surface protein coverage of the particles. The mechanism of maltodextrin to decrease the stickiness is due to the increase in the  overall Tg of the bayberry juice powders.
Keyword Bayberry juice
Spray drying
Protein
Maltodextrin
Stickiness
Glass-Transition Temperature
Myrica-Rubra Sieb.
Sugar-Rich Foods
Surface-Composition
Water Sorption
Powders
Stickiness
Stability
Anthocyanins
Carbohydrate
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2013 Collection
 
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