Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder

Fang, Zhongxiang, Wang, Ruobing and Bhandari, Bhesh (2013) Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder. Drying Technology, 31 13-14: 1643-1652. doi:10.1080/07373937.2013.770011


Author Fang, Zhongxiang
Wang, Ruobing
Bhandari, Bhesh
Title Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder
Journal name Drying Technology   Check publisher's open access policy
ISSN 0737-3937
1532-2300
Publication date 2013-10-01
Year available 2013
Sub-type Article (original research)
DOI 10.1080/07373937.2013.770011
Open Access Status Not Open Access
Volume 31
Issue 13-14
Start page 1643
End page 1652
Total pages 10
Place of publication Philadelphia, PA United States
Publisher Taylor and Francis Inc.
Language eng
Formatted abstract
 Dairy proteins (whey protein isolate, hydrolyzed whey protein, calcium-caseinate, and hydrolyzed caseinate) and plant proteins (soy protein isolate, pea protein isolate, and rice protein concentrate) were used to spray-dry sucrose, which is difficult to spray-dry due to its stickiness property. Generally, dairy proteins were more effective than plant proteins as they resulted in higher powder recoveries. Rice protein concentrate was demonstrated to be the least effective candidate for spray drying of sucrose. The higher powder recoveries of some sucrose/protein systems were attributed to the higher surface active properties of the proteins, because they preferentially migrate to the surface of the droplets/particle and cover the powder particle surface with a thin-film of non-sticky protein
Keyword Proteins
Spray drying
Stickiness
Sucrose
Surface activity
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 2014 Collection
 
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