Zhang Jie, Li Yadi, Zhou Peng
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
International Joint Research Laboratory for Functional Dairy Protein Ingredients, U.S.-China Dairy Innovation Center, Jiangnan University, Wuxi 214122, China.
Foods. 2022 Jul 6;11(14):1996. doi: 10.3390/foods11141996.
This study investigated the effects of atmospheric spray drying (ASD), low-pressure spray drying (LPSD) and freeze drying (FD) on the properties of serum protein powder, including the basic characteristics of the powder, bioactive proteins and changes in protein profile, using a proteomics approach. The total solid and water activity of the powder obtained by FD was significantly higher than that obtained by ASD and LPSD. There was no significant difference in the content of fat, lactose or solubility between the three kinds of powders. The concentration and activity of the proteins/enzymes in the serum protein powder made from LPSD were not altered after drying, similar to FD, although both parameters decreased after ASD. The microstructure of the powder observed by scanning electron microscopy indicated that the powder manufactured by ASD and LPSD was spherical in structure, while that manufactured by FD was flake-like. In total, there were 245 proteins identified in the serum protein concentrate and powder from the three drying methods. These findings indicate that LPSD is an effective and cost-saving method for producing serum whey protein powder.
本研究采用蛋白质组学方法，研究了常压喷雾干燥（ASD）、低压喷雾干燥（LPSD）和冷冻干燥（FD）对血清蛋白粉性质的影响，包括粉末的基本特性、生物活性蛋白以及蛋白质谱的变化。FD所得粉末的总固体含量和水分活度显著高于ASD和LPSD所得粉末。三种粉末之间的脂肪、乳糖含量或溶解度无显著差异。LPSD制备的血清蛋白粉中蛋白质/酶的浓度和活性在干燥后未发生改变，与FD相似，尽管这两个参数在ASD后均有所下降。扫描电子显微镜观察到的粉末微观结构表明，ASD和LPSD制备的粉末呈球形结构，而FD制备的粉末呈片状结构。总共从三种干燥方法的血清浓缩物和粉末中鉴定出245种蛋白质。这些发现表明，LPSD是生产血清乳清蛋白粉的一种有效且节省成本的方法。
