Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747 and Boostani, Sareh (2023) Spray drying of dairy and soy proteins. In: Jafari, Seid Mahdi and Samborska, Katarzyna, (eds.) Spray Drying for the Food Industry: Unit Operations and Processing Equipment in the Food Industry. Woodhead Publishing - Elsevier Science, Cambridge, MA, US; Kidlington, UK, pp. 125-143. ISBN 978-0128197998; 978-0128198001; 0128198001; 0128197994 (doi:10.1016/B978-0-12-819799-8.00011-9)

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Abstract

Spray drying is a feasible drying method for the industrial-scale drying of protein-laden liquids in the food and pharmaceutical industries. Spray-dried dairy and soy protein powders are some of the most frequently used ingredients in the formulation of food and pharmaceutical products. They have special physicochemical and technological properties, including solubility, emulsifying, foaming, texturizing, binding, and surfactant properties. It is of paramount importance that both producers and consumers of dairy and soy protein powders know these properties thoroughly. The quality of dairy and soy protein powders during drying, storage, and rehydration can be affected by spray drying process conditions. Formulation, including the addition of wall materials such as maltodextrin, can improve the reconstitution and handling properties of protein powders. Hydrolysis of protein before spray drying can also increase the solubility and foaming capacity. Therefore, the information discussed in this chapter could be useful in order to obtain a high-protein powder spray drying yield and optimized product and particle characteristics.

Item Type:	Book Section
Uncontrolled Keywords:	dairy; milk; whey; soy; proteins; spray drying; aggregation; solubility
Subjects:	S Agriculture > S Agriculture (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research > Food Processing & Innovation
Related URLs:	http://www.sciencedirect.com/science/art... http://doi.org/10.1016/C2018-0-04548-X
Last Modified:	27 Nov 2024 14:47
URI:	http://gala.gre.ac.uk/id/eprint/46766

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