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

Julio C. Rodríguez-Díaz, Renata V. Tonon, Míriam D. Hubinger

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

9 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)1986-1996
Número de páginas11
PublicaciónDrying Technology
Volumen32
N.º16
DOI
EstadoPublicada - 10 dic. 2014
Publicado de forma externa

Nota bibliográfica

Publisher Copyright:
© 2014, Copyright Taylor & Francis Group, LLC.

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