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

Jacob  Guralnick; Ram Panthi; Francesca Bot; Valeria Cenini; Barry O'Hagan; Shane V Crowley Crowley; James O'Mahony

doi:10.1111/1471-0307.12797

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

Jacob Guralnick, Ram Panthi, Francesca Bot, Valeria Cenini, Barry O'Hagan, Shane V Crowley Crowley, James O'Mahony

University College Cork

Research output: Contribution to journal › Article › peer-review

11 Citations (Scopus)

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Abstract

Spray-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.

Original language	English
Pages (from-to)	581-591
Number of pages	11
Journal	International Journal of Dairy Technology
Volume	74
Issue number	3
Early online date	10 Jun 2021
DOIs	https://doi.org/10.1111/1471-0307.12797
Publication status	Published (in print/issue) - 1 Aug 2021

Bibliographical note

Funding Information:
This work was supported by the Food Institutional Research Measure (FIRM) project ‘Developing the next generation of high protein spray‐dried dairy powders with enhanced hydration properties’ (DAIRYDRY 15‐F‐679) funded by both the Irish Department of Agriculture, Food and the Marine and the Department of Agriculture, Environment and Rural Affairs in Northern Ireland. The authors would like to acknowledge and thank David Waldron for powder pictures and Agnieszka Furman from Waterford Institute of Technology (Waterford, Ireland) for sample preparation and CT scanning.

Publisher Copyright:
© 2021 The Authors. International Journal of Dairy Technology published by John Wiley & Sons Ltd on behalf of Society of Dairy Technology

Funding

Funding Information: This work was supported by the Food Institutional Research Measure (FIRM) project ‘Developing the next generation of high protein spray‐dried dairy powders with enhanced hydration properties’ (DAIRYDRY 15‐F‐679) funded by both the Irish Department of Agriculture, Food and the Marine and the Department of Agriculture, Environment and Rural Affairs in Northern Ireland. The authors would like to acknowledge and thank David Waldron for powder pictures and Agnieszka Furman from Waterford Institute of Technology (Waterford, Ireland) for sample preparation and CT scanning. Publisher Copyright: © 2021 The Authors. International Journal of Dairy Technology published by John Wiley & Sons Ltd on behalf of Society of Dairy Technology

Keywords

Whey protein
Nanoparticles
Aggregation
Powder
Physical properties

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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1471-0307.12797Final published version, 1.57 MBLicence: CC BY

Cite this

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title = "Pilot-scale production and physicochemical characterisation of spray-dried nanoparticulated whey protein powders",

abstract = "Spray-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.",

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author = "Jacob Guralnick and Ram Panthi and Francesca Bot and Valeria Cenini and Barry O'Hagan and Crowley, \{Shane V Crowley\} and James O'Mahony",

note = "Funding Information: This work was supported by the Food Institutional Research Measure (FIRM) project {\textquoteleft}Developing the next generation of high protein spray‐dried dairy powders with enhanced hydration properties{\textquoteright} (DAIRYDRY 15‐F‐679) funded by both the Irish Department of Agriculture, Food and the Marine and the Department of Agriculture, Environment and Rural Affairs in Northern Ireland. The authors would like to acknowledge and thank David Waldron for powder pictures and Agnieszka Furman from Waterford Institute of Technology (Waterford, Ireland) for sample preparation and CT scanning. Publisher Copyright: {\textcopyright} 2021 The Authors. International Journal of Dairy Technology published by John Wiley \& Sons Ltd on behalf of Society of Dairy Technology",

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AU - O'Hagan, Barry

AU - Crowley, Shane V Crowley

AU - O'Mahony, James

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PY - 2021/8/1

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N2 - Spray-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.

AB - Spray-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.

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KW - Physical properties

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

Abstract

Bibliographical note

Funding

Keywords

UN SDGs

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