Thermal gelation and hardening of whey protein beads for subsequent dehydration and encapsulation using vitrifying sugars

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dc.contributor.authorHansen, Mackenzie M.
dc.contributor.authorMaidannyk, Valentyn A.
dc.contributor.authorRoos, Yrjö H.
dc.contributor.funderLauritzson Foundation, Irelanden
dc.contributor.funderUniversity College Corken
dc.date.accessioned2020-03-11T09:57:38Z
dc.date.available2020-03-11T09:57:38Z
dc.date.issued2020-02-10
dc.date.updated2020-02-19T11:37:56Z
dc.description.abstractSolid beads were developed using whey protein isolate (WPI) and sugars for controlled hardening and vitrification of wall materials. A concentrated mixture of WPI and sucrose in water, intended for use as gelling and glass-forming ingredients, respectively, was used to form liquid feeds with varying pH, viscosities, surface tensions, solids contents and compositions. Using a peristaltic pump, feeds flowed continuously through silicon tubing and formed droplets. Rapid solidification occurred when droplets were submerged in heated, stirred oil; beads were harvested for vacuum oven drying. Dispersions were characterized by viscosity and flow testing. Dried beads were characterized for porosity, hardness, diameters, and water activity, and microstructures were analyzed with microscopy. Drop-forming dispersions comprised of 40% WPI with 10% sucrose by mass possessed structure forming and shape retention qualities. Feed composition influenced characteristics of the final product more strongly than processing conditions including heating times and temperatures.en
dc.description.sponsorshipLauritzson Foundation (Lauritzson Research Scholarship); University College Cork (College of Science, Engineering and Food Science)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationHansen, M. M., Maidannyk, V. A. and Roos, Y. H. (2020) 'Thermal gelation and hardening of whey protein beads for subsequent dehydration and encapsulation using vitrifying sugars', Journal of Food Engineering. doi: 10.1016/j.jfoodeng.2020.109966en
dc.identifier.doi10.1016/j.jfoodeng.2020.109966en
dc.identifier.issn0260-8774
dc.identifier.journaltitleJournal of Food Engineeringen
dc.identifier.urihttps://hdl.handle.net/10468/9748
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S0260877420300649
dc.rights© 2020, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectConcentrateden
dc.subjectProteinen
dc.subjectViscosityen
dc.subjectDropsen
dc.subjectBeadsen
dc.titleThermal gelation and hardening of whey protein beads for subsequent dehydration and encapsulation using vitrifying sugarsen
dc.typeArticle (peer-reviewed)en
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