Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/60216
Type: Artigo de periódico
Title: Influence of Carrier Agents on the Physicochemical Properties of Mussel Protein Hydrolysate Powder
Author: Silva, VM
Kurozawa, LE
Park, KJ
Hubinger, MD
Abstract: The objective of this work was to evaluate the influence of carrier agents, maltodextrin 10 dextrose equivalent (DE) and gum arabic, on the physicochemical properties of mussel meat protein hydrolysate powder produced by spray drying. Hydrolysate was obtained by enzymatic hydrolysis using Protamex (Novozymes, Bagsvaerd, Denmark) and was carried out at 51 degrees C, 4.5 g enzyme/100 g protein, and pH 6.85. The hydrolysate, without and with 15 and 30% of carrier agent, was spray dried at 180 degrees C inlet air temperature and 0.8 L/h feed flow rate. Moisture content, hygroscopicity, particle size, glass transition temperature, morphology, antioxidant capacity, and volatile loss of powders were evaluated. Powder moisture content decreased with the increase in carrier agent concentration. Glass transition temperature increased with carrier agent addition and consequently powder hygroscopicity was reduced, increasing its physical stability. Higher feed solution viscosity was obtained for 30% of maltodextrin and 15 and 30% of gum arabic. The particles obtained from these solution presented a greater number of dents and larger particle size. The use of carrier agents reduced volatile loss and preserved the powder's antioxidant capacity.
Subject: Antioxidant capacity
Morphology
Particle size
Spray drying
Country: EUA
Editor: Taylor & Francis Inc
Rights: fechado
Identifier DOI: 10.1080/07373937.2012.657727
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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