Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation

• Published in: Food chemistry 2011-10, Vol.128 (4), p.1003-1016
• Main Authors: Jayasundera, Mithila, Adhikari, Benu, Howes, Tony, Aldred, Peter
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Dissolution; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Low molecular weight surfactants; Pea protein isolate; Sodium caseinate; Spray drying; Stickiness; Sugar-rich foods; Surface protein coverage
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.04.006

► Proteins can be used as ‘smart’ drying aids to produce amorphous sugar powders. ► Tg of sugars dictates amount of protein required to produce amorphous sugar powders. ► Proteins with different surface-activity produce amorphous sugar powders differently. ► Different LMS control the amount of protein at the droplet surface differently. ► Maximum solubility of the sugar–protein powder is achieved within 5min. We have investigated the amount of protein required to produce amorphous sugar powders through spray-drying. Pea protein isolate was used as a model plant protein and sodium caseinate was used as a model dairy protein. Powder recovery in a laboratory spray dryer was used as a measure of the ease of spray drying for a given formulation. More than 80% of amorphous sucrose and fructose was produced with the addition of sodium caseinate, while the pea protein isolate was able to produce only recoveries of less than 50% of amorphous sucrose. Sensitivity of low molecular weight surfactants has been demonstrated using both ionic (sodium stearoyl lactylate) and non-ionic (polysorbate-80) surfactants. Spray-dried powders were subjected to physico-chemical characterisation and dissolution experiments. The maximum solubility of all powders was obtained after 5min of dissolution. The solubility of the sodium caseinate increased by 6–7% in the presence of fructose and low molecular weight surfactants. The solubility of the amorphous powders of sucrose–pea protein isolate was found to be lower than amorphous powders of sucrose–sodium caseinate and fructose–sodium caseinate. The addition of sucrose in water increased the solubility of the pea protein isolate from 16.84% to more than 83%. The non-ionic surfactant (Tween-80) has reduced the solubility of sucrose–pea protein isolate–Tween-80 powders significantly (p