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Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate

Bibliographic Details
Main Author: Kurozawa, Louise Emy, 1980-
Publication Date: 2009
Other Authors: Park, Kil Jin, 1950-2020, Hubinger, Miriam Dupas, 1957-
Format: Article
Language: por
Source: Repositório da Produção Científica e Intelectual da Unicamp
Download full: https://hdl.handle.net/20.500.12733/12943
Summary: Agradecimentos: The authors gratefully acknowledge the financial support of the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes) and the Conselho Nacional de Desenvolvimento Científico e Tecnologico (CNPq)
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spelling Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysateTemperatura de transição vítreaMaltodextrinaHidrolisado de soro de leiteGlass transition temperatureMaltodextrinProtein hydrolysatesArtigo originalAgradecimentos: The authors gratefully acknowledge the financial support of the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes) and the Conselho Nacional de Desenvolvimento Científico e Tecnologico (CNPq)Abstract: The spray drying of a chicken meat protein hydrolysate was studied in order to evaluate the effect of carrier agents on the physicochemical properties of the powders. The protein hydrolysate was obtained by enzymatic hydrolysis, which was carried out at 52.5 °C with a 4.2 g enzyme/100 g protein and a pH value of 8.0. The drying was carried out in a laboratory spray dryer, and maltodextrin and gum Arabic were used as carrier agents at three concentrations. Several physicochemical properties (moisture content, bulk density, distribution and mean diameter particle, hygroscopicity and glass transition temperature) of protein hydrolysate powders were measured. These results indicated that an increasing carrier agente concentration decreased the powder moisture content and bulk density. Mean diameter particle increased with increasing maltodextrin or gum Arabic concentration, which is related to the feed viscosity. The addition of maltodextrin or gum Arabic in the feed solution also contributed significantly to powder stability since powder hygroscopicity decreased and glass transition temperature increased with increasing carrier agent concentrationFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQAbertoUNIVERSIDADE ESTADUAL DE CAMPINASKurozawa, Louise Emy, 1980-Park, Kil Jin, 1950-2020Hubinger, Miriam Dupas, 1957-2009info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.12733/12943KUROZAWA, Louise Emy; PARK, Kil Jin; HUBINGER, Miriam Dupas. Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate. Journal of food engineering. London : Elsevier, 2009. Vol. 94, n. 3-4 (Oct., 2009), p. 326-333. Disponível em: https://hdl.handle.net/20.500.12733/12943. Acesso em: 4 jun. 2025.https://repositorio.unicamp.br/acervo/detalhe/1361131porreponame:Repositório da Produção Científica e Intelectual da Unicampinstname:Universidade Estadual de Campinas (UNICAMP)instacron:UNICAMPinfo:eu-repo/semantics/openAccess2023-10-09T10:07:37Zoai:https://www.repositorio.unicamp.br/:1361131Repositório InstitucionalPUBhttp://repositorio.unicamp.br/oai/requestreposip@unicamp.bropendoar:2023-10-09T10:07:37Repositório da Produção Científica e Intelectual da Unicamp - Universidade Estadual de Campinas (UNICAMP)false
dc.title.none.fl_str_mv Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate
title Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate
spellingShingle Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate
Kurozawa, Louise Emy, 1980-
Temperatura de transição vítrea
Maltodextrina
Hidrolisado de soro de leite
Glass transition temperature
Maltodextrin
Protein hydrolysates
Artigo original
title_short Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate
title_full Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate
title_fullStr Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate
title_full_unstemmed Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate
title_sort Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate
author Kurozawa, Louise Emy, 1980-
author_facet Kurozawa, Louise Emy, 1980-
Park, Kil Jin, 1950-2020
Hubinger, Miriam Dupas, 1957-
author_role author
author2 Park, Kil Jin, 1950-2020
Hubinger, Miriam Dupas, 1957-
author2_role author
author
dc.contributor.none.fl_str_mv UNIVERSIDADE ESTADUAL DE CAMPINAS
dc.contributor.author.fl_str_mv Kurozawa, Louise Emy, 1980-
Park, Kil Jin, 1950-2020
Hubinger, Miriam Dupas, 1957-
dc.subject.por.fl_str_mv Temperatura de transição vítrea
Maltodextrina
Hidrolisado de soro de leite
Glass transition temperature
Maltodextrin
Protein hydrolysates
Artigo original
topic Temperatura de transição vítrea
Maltodextrina
Hidrolisado de soro de leite
Glass transition temperature
Maltodextrin
Protein hydrolysates
Artigo original
description Agradecimentos: The authors gratefully acknowledge the financial support of the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes) and the Conselho Nacional de Desenvolvimento Científico e Tecnologico (CNPq)
publishDate 2009
dc.date.none.fl_str_mv 2009
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/20.500.12733/12943
KUROZAWA, Louise Emy; PARK, Kil Jin; HUBINGER, Miriam Dupas. Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate. Journal of food engineering. London : Elsevier, 2009. Vol. 94, n. 3-4 (Oct., 2009), p. 326-333. Disponível em: https://hdl.handle.net/20.500.12733/12943. Acesso em: 4 jun. 2025.
url https://hdl.handle.net/20.500.12733/12943
identifier_str_mv KUROZAWA, Louise Emy; PARK, Kil Jin; HUBINGER, Miriam Dupas. Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate. Journal of food engineering. London : Elsevier, 2009. Vol. 94, n. 3-4 (Oct., 2009), p. 326-333. Disponível em: https://hdl.handle.net/20.500.12733/12943. Acesso em: 4 jun. 2025.
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://repositorio.unicamp.br/acervo/detalhe/1361131
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório da Produção Científica e Intelectual da Unicamp
instname:Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
instname_str Universidade Estadual de Campinas (UNICAMP)
instacron_str UNICAMP
institution UNICAMP
reponame_str Repositório da Produção Científica e Intelectual da Unicamp
collection Repositório da Produção Científica e Intelectual da Unicamp
repository.name.fl_str_mv Repositório da Produção Científica e Intelectual da Unicamp - Universidade Estadual de Campinas (UNICAMP)
repository.mail.fl_str_mv reposip@unicamp.br
_version_ 1834468659800571904

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