Journal
JOURNAL OF FOOD ENGINEERING
Volume 288, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2020.110247
Keywords
Colostrum; Immunoglobulin; Colostrum protein concentrate; Colostrum powder
Categories
Funding
- ICAR-National Dairy Research Institute, Karnal, India
Ask authors/readers for more resources
A study was conducted to develop spray dried immunoglobulin-rich colostrum powder with optimized conditions, retaining 88.5% of total Igs and achieving excellent insolubility index in the powder. The rheological analysis of protein-rich preparations proved useful in optimizing the spray drying conditions without compromising protein bioactivity and reconstitution properties.
Investigation was carried out to develop spray dried immunoglobulin-rich colostrum powder by employing suitable technological interventions based on rheological analysis. The microfiltration (MF) permeate of skim colostrum and colostrum whey were fractionated and concentrated by ultrafiltration to 2.03 and 2.38 fold to obtain skim colostrum retentate (SCR) and colostrum whey retentate (CWR), respectively. Their thermal gelation behaviour as affected by variations in pH, total solids and added thermal protectants were evaluated, using temperature sweep test and the data were utilized for the optimization of spray drying conditions. TGT for SCR and CWR was 72.2 degrees C and 74.5 degrees C. Based on TGT, the outlet air temperature was maintained in the range of 68-72 degrees C. Under optimized conditions of spray drying 88.5% of total Igs of feed were retained with excellent and acceptable insolubility indexes in powders. Other powder properties were comparable to freeze dried powder. Rheological analysis of protein-rich preparations could be adopted for optimizing the spray drying conditions without adversely affecting protein bioactivity and reconstitution properties.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available