Pilot-scale production and physicochemical characterisation of spray-dried nanoparticulated whey protein powders

Simple item page
dc.contributor.authorGuralnick, Jacob R.
dc.contributor.authorPanthi, Ram Raj
dc.contributor.authorBot, Francesca
dc.contributor.authorCenini, Valeria L.
dc.contributor.authorO'Hagan, Barry M. G.
dc.contributor.authorCrowley, Shane V.
dc.contributor.authorO'Mahony, James A.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.contributor.funderDepartment of Agriculture, Environment and Rural Affairs, Northern Irelanden
dc.contributor.funderFood Institutional Research Measureen
dc.date.accessioned2022-08-10T11:31:53Z
dc.date.available2022-08-10T11:31:53Z
dc.date.issued2021
dc.date.updated2022-08-10T11:05:00Z
dc.description.abstractSpray-dried whey protein isolate (WPI) powders were prepared at pilot-scale from solutions without heat (WPIUH), heated (WPIH) or heated with calcium (WPIHCa), which were analysed and compared with a control sample (WPIC). WPIC, WPIUH, WPIH and WPIHCa solutions had whey protein denaturation levels of 0.0, 3.2, 64.4 and 74.4%, respectively. Computerised tomography scanning showed that 52.6, 84.0, 74.5 and 41.9% of WPIC, WPIUH, WPIH and WPIHCa powder particles had diameters of ≤30 µm. WPIHCa and WPIH powders were cohesive, while WPIC and WPIUH powders were easy flowing. Marked differences in microstructure were observed between WPIH and WPIHCa. There were no measured differences in wall friction, bulk density or colour.en
dc.description.sponsorshipFood Institutional Research Measure (FIRM) (project ‘Developing the next generation of high protein spray-dried dairy powders with enhanced hydration properties’ (DAIRYDRY 15-F-679))en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationGuralnick, J. R., Panthi, R. R., Bot, F., Cenini, V. L., O'Hagan, B. M. G., Crowley, S. V. and O'Mahony, J. A. (2021) 'Pilot-scale production and physicochemical characterisation of spray-dried nanoparticulated whey protein powders', International Journal of Dairy Technology, 74, pp. 581-591. doi: 10.1111/1471-0307.12797en
dc.identifier.doi10.1111/1471-0307.12797en
dc.identifier.endpage591en
dc.identifier.journaltitleInternational Journal of Dairy Technologyen
dc.identifier.startpage581en
dc.identifier.urihttps://hdl.handle.net/10468/13478
dc.identifier.volume74en
dc.language.isoenen
dc.publisherJohn Wiley and Sons Ltden
dc.rights© 2021, The Authors. International Journal of Dairy Technology published by John Wiley & Sons Ltd on behalf of Society of Dairy Technology. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectWhey proteinen
dc.subjectNanoparticlesen
dc.subjectAggregationen
dc.subjectPowderen
dc.subjectPhysical propertiesen
dc.titlePilot-scale production and physicochemical characterisation of spray-dried nanoparticulated whey protein powdersen
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Int_J_of_Dairy_Tech_-_2021_-_Guralnick_-_Pilot‐scale_production_and_physicochemical_characterisation_of_spray‐dried.pdf
Size:
1.57 MB
Format:
Adobe Portable Document Format
Description:
Published Version
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles