Effect of Drying Techniques on the Physical, Functional, and Rheological Attributes of Isolated Sunflower Protein and Its Hydrolysate

Processes

Benjamin K. Mintah¹  Mohammad Fikry²  Ebtihal Khojah³  Rokkaya Sami³  Anka Trajkovska Petkoska⁴  Ronghai He⁵  Mokhtar Dabbour⁵  Hafida Wahia⁵ 

[1] CSIR—Food Research Institute, Accra P.O. Box M20, Ghana;Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia 13736, Egypt;Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;Faculty of Technology and Technical Sciences, St. Kliment Ohridski University-Bitola, Dimitar Vlahov, 1400 Veles, North Macedonia;School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;

关键词: sunflower protein;    freeze drying;    convection drying;    turbidity;    functionality;    viscosity;   

DOI  :  10.3390/pr10010013

来源: DOAJ

【 摘 要 】

The influence of freeze and convection (at 40 and 50 °C) drying on the physical, functional, and rheological attributes of sunflower protein (SP) and its hydrolysate (SPH) was investigated. Compared with convectively-dried samples, the lightness, turbidity, bulk density, and particle size values of the freeze-dried SP and SPH were substantially higher, but the browning index was lower (p < 0.05). Additionally, freeze-dried samples exhibited good solubility and foaming characteristics, whereas lower emulsion properties with the most pH values were observed. Furthermore, SPHs possessed higher solubility as well as foamability over SPs under varying pH values (2.0–10.0), whilst reduction in the emulsion activity index was clearly observed (p < 0.05). Convectively-dried powders exhibited greater viscosity and consistency coefficient; and significantly lower flow behavior index of dispersions, relative to the respective freeze-dried preparations, indicating that dehydration methods influenced the flow behavior of the investigated samples. From a molecular weight analysis, convectively-dried samples at various temperatures were characterized with high proportion of small-sized particles at ≤1 kDa fractions over the respective powders obtained by freeze drying. The observations made, thus, would benefit food processors and manufacturers in electing better dehydration technique based on the desired traits of SP and SPH powders for successful application in food product formulations.

【 授权许可】

Unknown