您好，欢迎访问山东省农业科学院文献资源数据库平台

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

文献类型： 外文期刊

作者： Gong, Zhiqing 1 ; Yu, Manman 1 ; Wang, Wenliang 1 ; Shi, Xianquan 1 ;

作者机构： 1.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan, Shandong, Peoples R China

2.Shandong Acad Agr Sci, Key Lab Agroprod Proc Technol Shandong Prov, Jinan, Shandong, Peoples R China

3.Shandong Acad Agr Sci, Key Lab Novel Food Resources Proc, Minist Agr, Jinan, Shandong, Peoples R China

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.

  • 相关文献

[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

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：山东省农业科学院文献资源数据库平台

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台