Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

Shi, Qilong, Fang, Zhongxiang and Bhandari, Bhesh (2013) Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material. Drying Technology, 31 13-14: 1681-1692. doi:10.1080/07373937.2013.783593


Author Shi, Qilong
Fang, Zhongxiang
Bhandari, Bhesh
Title Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material
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 10.1080/07373937.2013.783593
Volume 31
Issue 13-14
Start page 1681
End page 1692
Total pages 12
Place of publication Philadelphia, PA United States
Publisher Taylor and Francis Inc.
Collection year 2014
Language eng
Formatted abstract
 The efficiency of two drying carriers, namely whey protein isolate (WPI) and maltodextrin (MD), alone or in combination, was evaluated during spray-drying of honey. No powder was recovered when pure honey was spray-dried. Honey powders were successfully obtained (powder recovery >50%) by adding MD and WPI alone at a Honey: MD ratio of 40:60 or at a Honey:WPI ratio of 70:30. The addition of a small amount of WPI (as low as 0.5% w/w) to MD reduced the amount of carriers required to spray-dry honey. Powder recovery increased from 0 (Honey:MD:WPI = 60:40:0) to 57.4 ± 4.7% when MD was replaced by 0.5% WPI (Honey:MD:WPI = 60:39.5:0.5). The surface tension of feed solutions, surface elemental composition, and glass transition temperature of spray-dried honey powders was analyzed. The mechanisms of such a significant effect of WPI on spray-drying of honey are attributed to the preferential migration of protein to the droplet/air interface and the limited inward movement of protein during moisture evaporation, in conjunction with excellent skin-forming properties of protein upon drying. Powders' moisture content, water activity, and hygroscopicity were negligibly influenced by different carriers. Bulk density and particle size were positively affected by MD concentration, which might be related to agglomeration process of particles
Keyword Glass transition temperature
Honey
Maltodextrin
Whey protein isolate
Sugar Rich Foods
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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