Abstract

The objective of this work was to evaluate the physicochemical and nutritive properties, sorption isotherm, and glass transition temperature (T_g) of okara protein hydrolysate microencapsulated with maltodextrin or modified starch by spray drying. Freeze-dried hydrolysate without a wall material was obtained as a non-encapsulated sample. The type of wall material had no significant influence on the powder properties. There were differences between encapsulated and non-encapsulated samples, mainly in the sugar profile, mean particle size (∼13 and 208 µm, respectively), and anhydrous powder T_g (∼100 and 55 °C, respectively). Microencapsulation improved the critical relative humidity of storage from 25% to ∼55%.

摘要

这项工作的目的是通过喷雾干燥评估用麦芽糖糊精或改性淀粉微胶囊化的豆渣蛋白水解物的理化和营养特性、吸附等温线和玻璃化转变温度 ( _{Tg )。}获得没有壁材料的冷冻干燥的水解产物作为非包封样品。壁材的类型对粉末性能没有显着影响。封装样品和非封装样品之间存在差异，主要表现在糖分、平均粒径（分别为~13 和 208 µm）和无水粉末_Tg（分别为~100 和 55 °C）。微囊化将储存的临界相对湿度从 25% 提高到 55%。