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Title of Journal: Food Bioprocess Technol

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Abbravation: Food and Bioprocess Technology

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Springer-Verlag

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DOI

10.1002/jps.2600590914

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1935-5149

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Effects of Spray Drying and Freeze Drying on the P

Authors: Qiang Zhao Hua Xiong Cordelia Selomulya Xiao Dong Chen Shengfang Huang Xia Ruan Qiang Zhou Wenjing Sun
Publish Date: 2012/04/19
Volume: 6, Issue: 7, Pages: 1759-1769
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Abstract

This work was done to investigate the effects of different drying methods in the preparation of rice protein isolates RPIs as the understanding could provide useful information regarding applications of plant proteins in the food industry RPI from rice dreg protein a cheap byproduct from the production of rice syrups was extracted using an alkali solution along with isoelectric precipitation and subsequently dried by freeze drying FDRPI or spray drying SDRPI The differences in biochemical physical and structural characteristics were observed for the dried proteins SDRPI had higher protein solubility and emulsifying activity at the pH values between 5 and 11 with higher foaming capacities 12708 ± 225  compared to 11883 ± 271  than FDRPI However FDRPI had larger mean diameter 21142 ± 796 nm compared to 4904 ± 448 nm of SDRPI higher water/oil holding capacity p  005 and thermal stability In addition FDRPI contained more βturn structures 4304  compared to 2581  and less βsheet and random coils than SDRPI indicating that the more compact and ordered conformations of FDRPI might be related to their physicochemical and functional properties The choice of drying method could significantly influence physicochemical and conformational properties of RPIs consequently determining their specific functional properties The understanding of drying effects on their properties could assist in selecting the appropriate drying method to optimize the utilization of RPIs in the food industryThe authors gratefully acknowledge the financial support provided by the Programs of State Key Laboratory of Food Science and Technology of Nanchang University SKLFKF201006 and SKLFMB201005 Key Program for Oil Processing Quality Control of the Department of Science and Technology Gankefa 2010J217 Graduate Innovative Research Program YC09A031 Science and Technology Platform Construction Program 2010DTZ01900 Leading Technological Innovation Team Program Gankefa 2010J156 of Jiangxi province

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  2. Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins
  3. Binary Mixtures of Modified Starch, Maltodextrin and Chitosan as Efficient Encapsulating Agents of Fennel Oleoresin
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  5. Investigating the Effects of Table Grape Package Components and Stacking on Airflow, Heat and Mass Transfer Using 3-D CFD Modelling
  6. The Efficiency of Temperature-Shift Strategy to Improve the Production of α-Amylase by Bacillus sp. in a Solid-State Fermentation System
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  8. Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production
  9. Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice
  10. Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks
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  12. Bulk Properties of Food Particulate Materials: An Appraisal of their Characterisation and Relevance in Processing
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