Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin

文献类型： 外文期刊

第一作者： Gong, Zhiqing

作者： Gong, Zhiqing;Yu, Manman;Wang, Wenliang;Shi, Xianquan;Gong, Zhiqing;Wang, Wenliang;Gong, Zhiqing;Wang, Wenliang

作者机构：

关键词： Strawberry; spray drying; whey protein isolate; surface activity; glass transition temperature

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN： 1094-2912

年卷期： 2018 年 21 卷 1 期

页码：

收录情况： SCI

摘要： The effectiveness of two drying agents, namely whey protein isolate (WPI) and maltodextrin (MD), was evaluated during spray-drying of strawberry puree. With the increase of WPI substitution in the feed material, the surface tension of strawberry puree decreased, and powder recovery increased. Powder recovery (R-p) increased from 39.2 +/- 2.3% (S:MD:WPI=60:40:0) to 56.5 +/- 2.8% when MD was replaced by WPI (S:MD:WPI=60:39:1). Surface morphology of powders showed that the addition of WPI resulted in shrunken particle surface, which gave rise to smaller D-B and particle size. The particles were not spherical, and even with the addition of 0.5% WPI, the particle morphology was altered. The surface shrinkage of strawberry powder increased with increase in WPI from 0.5% to 10%. The production efficiency of strawberry powder could be greatly improved when MD was replaced by 1% WPI.

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[1]Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin. Gong, Zhiqing,Yu, Manman,Wang, Wenliang,Shi, Xianquan,Gong, Zhiqing,Wang, Wenliang,Gong, Zhiqing,Wang, Wenliang. 2018

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