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

Xu, Yun Yun, Howes, Tony, Adhikari, Benu and Bhandari, Bhesh (2013) Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles. Drying Technology, 31 16: 1939-1950. doi:10.1080/07373937.2013.802331


Author Xu, Yun Yun
Howes, Tony
Adhikari, Benu
Bhandari, Bhesh
Title Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles
Journal name Drying Technology   Check publisher's open access policy
ISSN 0737-3937
1532-2300
Publication date 2013-01-01
Year available 2013
Sub-type Article (original research)
DOI 10.1080/07373937.2013.802331
Volume 31
Issue 16
Start page 1939
End page 1950
Total pages 12
Place of publication Philadelphia, PA United States
Publisher Taylor and Francis Inc.
Language eng
Subject 1500 Chemical Engineering
1606 Political Science
Abstract 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.
Keyword Emulsion
Fat
Food proteins
Hydrolysis
Powder
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Chemical Engineering Publications
School of Agriculture and Food Sciences
Official 2014 Collection
 
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