Effect of inlet temperature on the physicochemical properties of spray-dried seed-watermelon seed protein powder

文献类型： 外文期刊

第一作者： Cao, Chengxu

作者： Cao, Chengxu;Sun, Fenglin;Zhao, Chunyan;Zhao, Xiaoyan;Zhao, Chunyan;Ding, Zhenzhen

作者机构：

关键词： antioxidant activity; inlet temperature; physicochemical properties; seed-watermelon seed; spray drying

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2020 年 85 卷 10 期

页码：

收录情况： SCI

摘要： Here, we studied the effects of inlet temperature on the physicochemical properties of the hydrolyzed protein (seed-watermelon seed hydrolyzed protein [SWSP]) powder in seed-watermelon seeds. The inlet temperature of the study was in the range of 150 to 180 degrees C, and the remaining experimental parameters remained constant, that is, the feed flow rate was 0.2 L/hr, the concentration of maltodextrin was 30%, and the outlet temperature was 80 degrees C. We studied the water activity and moisture content, bulk density, flowability (Carr index and Hausner ratio), angle of repose, solubility, color, hygroscopicity, powder morphology, particle size, crystallinity, and odor of the sample. Inlet temperature of 170 to 180 degrees C reduced the moisture content and increased the particle size. It was found that the value of measured water activity was less than 0.5, which helped in maintaining stability of the sample. Powders produced at the temperatures showed smoother particle surfaces, whereas higher inlet temperature showed spherical particles with some shrinkage as analyzed by scanning electron microscope. The inlet temperature affected the color of the sample, thus at high temperature, the sample had a brighter color. The sample was approximately 18% crystalline. At a preparation temperature of 160 degrees C, the sample showed significant antioxidant activity (P< 0.05).

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序