Abstract
Protein hydrolysates have become key ingredients in food sector that govern both nutritional and functional behavior of food systems. However, the hydrolysate powders in general are hygroscopic in nature making them unstable. The powder properties may vary under different processing and drying conditions which can further influence the powder stability. Thus, the study explores the effect of hydrodynamic cavitation (HC) pretreatment and drying conditions on stability and microstructure of egg white protein hydrolysate (EWPH) powder for wider food application. The HC-pretreated EWPH powder obtained from two different drying methods, namely, freeze and vacuum drying, was assessed for their stability at elevated temperatures of 25, 35, 40, 45, and 55 °C for moisture sorption isotherm analysis. The sorption isotherms of EWPH were found to have a typical type III sigmoid curve, representing a hygroscopic material that fitted the GAB model well. The HC-treated EWPHs did not have much variation with temperature showing better stability. The density of vacuum-dried samples was higher by ~ 50% compared to freeze-dried samples. From DSC, it was confirmed that HC aided in improving the stability of freeze-dried EWPH powder where the highest denaturation temperature was found as 106.2 °C. Overall, a lower temperature of 25 °C and a relative humidity of 40% were found suitable for maintaining the stability of EWPH powder. Moreover, the study demonstrated that a pretreatment like HC had profound effect in enhancing the stability of protein hydrolysate powder, especially after freeze drying.
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No datasets were generated or analysed during the current study.
Abbreviations
- A c, B c :
-
Caurie model constants
- A o, B o :
-
Oswin model constants
- A sm, B sm :
-
Smith model constants that represent the amount of water in the first and multilayer sorbed fraction
- ANOVA:
-
Analysis of variance
- a w :
-
Water activity
- BET:
-
Brunauer-Emmett-Teller
- C b :
-
BET constant related to the net heat of sorption
- C g :
-
Guggenheim constant
- DSC:
-
Differential scanning calorimetry
- DVS:
-
Dynamic vapor sorption
- EWP:
-
Egg white protein
- EWPH:
-
Egg white protein hydrolysate
- FD:
-
Freeze drying
- FTIR:
-
Fourier transform infrared spectroscopy
- GAB:
-
Guggenheim-Anderson-de Boer
- HC:
-
Hydrodynamic cavitation
- K 1, K 2, A P, B P :
-
Peleg model constants
- K m :
-
Molecule multilayer factor
- M bo :
-
BET monolayer moisture content, db
- M e :
-
Equilibrium moisture content, db
- M o :
-
GAB monolayer moisture content
- M o´, C o, and K o :
-
Dimensionless pre-exponential factors corresponding to GAB constants
- R :
-
Universal gas constant (8.314 J mol−1 K−1)
- RH:
-
Relative humidity
- RMSE:
-
Root mean square error
- R-square/R 2 :
-
Coefficient of determination
- T :
-
Temperature (K)
- T d :
-
Peak temperature
- T g :
-
Glass transition temperature
- VD:
-
Vacuum drying
- XRD:
-
X-ray diffraction
- α-helix:
-
Alpha helix
- β-sheet:
-
Beta sheet
- ΔH :
-
Enthalpy
- ΔH c :
-
Difference between molar enthalpy of monolayer and multilayer moisture (kJ mol−1)
- ΔH k :
-
Difference between molar enthalpy of multilayer and bulk liquid water (kJ mol−1)
- ΔH m :
-
Temperature dependence of Mo (kJ mol−1)
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Acknowledgements
The authors would like to thank National Institute of Technology, Rourkela, Odisha, for providing laboratory facilities (Central Research Facility) for smooth conduct of the research and ICT-IOC, Bhubaneshwar for dynamic vapor sorption analysis during this investigation.
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Niveditha Asaithambi: Data curation, Formal analysis, Investigation, Methodology, Writing- original draft. Poonam Singha: Conceptualization, Methodology, Visualization, Validation, Writing- reviewing and editing. Sushil Kumar Singh: Conceptualization, Formal analysis, Resources, Supervision, Project administration, Writing- reviewing and editing. All authors reviewed the manuscript.
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Asaithambi, N., Singha, P. & Singh, S.K. Effect of Hydrodynamic Cavitation and Drying Technique on Moisture Sorption Isotherm and Structural Properties of Egg White Protein Hydrolysate Powder. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03570-2
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DOI: https://doi.org/10.1007/s11947-024-03570-2