Spray Drying of Blue Shark Skin Protein Hydrolysate: Physical, Morphological, and Antioxidant Properties

The objective of this work was to evaluate the influence of inlet air temperature and maltodextrin concentration on the physical, morphological, and antioxidant properties of powdered blue shark skin protein hydrolysate. Higher inlet air temperatures led to lower moisture content and bulk density, w...

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Bibliographic Details
Published in:Drying technology 2014-12, Vol.32 (16), p.1986-1996
Main Authors: Rodríguez-Díaz, Julio C., Tonon, Renata V., Hubinger, Míriam D.
Format: Article
Language:English
Subjects:
Antioxidant capacity
Antioxidants
Bulk density
Hydrolysates
Inlets
Maltodextrin
Moisture content
Morphology
Peptides
Proteins
Sharks
Spray drying
Temperature
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Summary:The objective of this work was to evaluate the influence of inlet air temperature and maltodextrin concentration on the physical, morphological, and antioxidant properties of powdered blue shark skin protein hydrolysate. Higher inlet air temperatures led to lower moisture content and bulk density, whereas higher maltodextrin concentrations led to lower moisture content and hygroscopicity, higher bulk density, and larger particles size. Antioxidant capacity was mainly affected by maltodextrin concentration, which was attributed to two possible reasons: the protection provided to the peptides fractions and/or the formation of Maillard reaction products with antioxidant activity. In addition, maltodextrin itself showed a slight antioxidant capacity, which may have contributed to the higher antioxidant capacity of powders compared to the liquid hydrolysate.
ISSN:0737-3937
1532-2300
DOI:10.1080/07373937.2014.928726