Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate Original Research Article

The spray drying of a chicken meat protein hydrolysate was studied in order to evaluate the effect of carrier agents on the physicochemical properties of the powders. The protein hydrolysate was obtained by enzymatic hydrolysis, which was carried out at 52.5 °C with a 4.2 g enzyme/100 g protein and a pH value of 8.0. The drying was carried out in a laboratory spray dryer, and maltodextrin and gum Arabic were used as carrier agents at three concentrations. Several physicochemical properties (moisture content, bulk density, distribution and mean diameter particle, hygroscopicity and glass transition temperature) of protein hydrolysate powders were measured. These results indicated that an increasing carrier agent concentration decreased the powder moisture content and bulk density. Mean diameter particle increased with increasing maltodextrin or gum Arabic concentration, which is related to the feed viscosity. The addition of maltodextrin or gum Arabic in the feed solution also contributed significantly to powder stability since powder hygroscopicity decreased and glass transition temperature increased with increasing carrier agent concentration.