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Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins

Anandharamakrishnan, C. and Reilly, C. D. (2008) Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins. LWT - Food Science and Technology, 41 (2). pp. 270-277.

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A reversed phase HPLC technique has been applied to measure the loss of solubility (at pH 4.6) of α-lactalbumin and β-lactoglobulin resulting from the spray drying of whey protein isolate solution. Spray drying was performed in a pilot-scale co-current spray dryer with different feed concentrations (20–40% w/v) and outlet temperatures (60–120 °C). The study reveals that the solubility of both α-lactalbumin and β-lactoglobulin was not significantly affected at low outlet gas temperatures (60–80 °C), but was strongly affected (up to 40%) at high temperatures (100–120 °C). Significantly higher losses in solubility were observed for β-lactoglobulin compared to α-lactalbumin. Increasing the feed concentration at higher outlet temperatures also caused noticeable increases in insolubility. The reversed phase HPLC results were consistent with those from total protein nitrogen content (Kjeldhal) analyses.

Item Type: Article
Uncontrolled Keywords: Reversed phase HPLC; Feed concentration; Outlet temperature; Denaturation; Aggregation; Milk
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: S.R. Pradeep Seethur Radhakrishna
Date Deposited: 04 Jul 2011 07:11
Last Modified: 05 Jul 2011 09:13
URI: http://ir.cftri.res.in/id/eprint/10177

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