Physicochemical, functional and emulsifying properties of plant protein powder from industrial sesame processing waste as affected by spray and freeze drying
Elif Ezgi Özdemir, Ahmet Görgüç, Esra Gençdağ, Fatih Mehmet Yılmaz
LWT
Abstract
This study aimed to produce protein hydrolysates from sesame bran using ultrasound-assisted enzymatic extraction followed by spray-drying (SD) and freeze-drying (FD) techniques. Spray drying parameters highly influenced powder yield (22.8–70.5%), protein yield (23.0–70.4%), drying time (41–149 min) and aw value (0.196–0.288). Therefore, the impacts of SD and FD were assessed after an optimization study. Drying techniques significantly affected amino acid, mineral and lignan compositions as well as proximate powder properties. FD revealed significantly improved wettability (2.3 s) and dispersibility (98.6%) values with higher foaming capacity (35%). Protein powders produced by FD had considerably lower bulk and tapped densities which are important parameters for processing and transportation. On the other hand, SD provided higher water holding capacity (0.94 g H2O/g protein) and better color properties (L*: 71.4). The newly developed protein powder as a functional ingredient could offer sustainable options to food industry and may open up new opportunities to be used in various food formulations.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
spray drying provide higher water holding capacity and better color properties
“SD provided higher water holding capacity (0.94 g H2O/g protein) and better color properties (L*: 71.4)”
spray drying affect powder yield, protein yield, drying time, and aw value
“Spray drying parameters highly influenced powder yield (22.8–70.5%), protein yield (23.0–70.4%), drying time (41–149 min) and aw value (0.196–0.288)”
freeze drying improve wettability, dispersibility, and foaming capacity
“FD revealed significantly improved wettability (2.3 s) and dispersibility (98.6%) values with higher foaming capacity (35%)”