Spray drying of ACE‐inhibitory enzyme‐modified white cheese

Abstract

An angiotensin-I converting enzyme (ACE)-inhibitory enzyme-modified cheese (EMC) was spray-dried at different inlet drying air temperatures, feeding pump rates and spraying air flow rates. Powder moisture content, bulk density, porosity, production yield and particles size were responses of interest measured. Response surface optimisation determined that if the cheese paste is pumped at feeding pump rate of 5%, sprayed with the compressed air at rate of 400 L h À1 and dried by an air at temperature of 154°C, minimum moisture content is achieved for the produced powder. Spray drying decreased the ACE-inhibitory of EMC significantly, but the powder was still extremely bioactive. Scanning electron microscopy (SEM) images revealed that inlet drying air temperature of 150°C yielded a powder with relatively well-separated particles. Higher drying air temperatures resulted in lower browning indices for the EMC powder. References Aghbashlo, M., Mobli, H., Rafiee, S. & Madadlou, A. (2012).Energy and exergy analyses of the spray drying process of fish oil microencapsulation. Biosystems Engineering, 111, 229-241.

Production of ingredient type flavoured white enzyme modified cheese

“…The shape of the particle was spherical and amorphous structure with uniform dispersed size distributions and had a flat and smooth surface which can be attributed to the rapid evaporation of the water. However, EMWCs powder obtained of relatively well-separated particles without aggregates and clumps, similar results were observed for Iranian white cheese (Amighi et al 2013).…”

“…A novel, emerging application of EMCs are also explored as a source of bioactive peptides which arise from the extensive enzymatic hydrolysis of milk proteins. These include two angiotensin I-converting enzyme (ACE)-inhibitory peptides that have been demonstrated to have antihypertensive properties (Amighi et al 2013;. Thus, production of EMCs is an important industrial activity due to a greater demand for convenience foods together with the health-related benefits (Miri and Najafi 2011).…”

Optimised production and spray drying of ACE-inhibitory enzyme-modified cheese

“…It is noteworthy that the face-centered CCD requires carrying out the experiments at only three levels for each variable which makes the design simpler to perform. Flavourzyme concentration (1–2 g/kg), incubation temperature (40–60 °C) and incubation time (6–48 h) were independent variables of EMC preparation process based on literature survey (Kilcawley et al 1998) and authors experience (Amighi et al 2013). The EMC's ACE-inhibitory activity was the measured response.…”

“…Flavourzyme concentration (1-2 g/kg), incubation temperature (40-60°C) and incubation time (6-48 h) were independent variables of EMC preparation process based on literature survey (Kilcawley et al 1998) and authors experience (Amighi et al 2013). These designations generated 20 trials at each stage.…”

Nanoencapsulation of white shrimp peptides in liposomes: Characterization, stability, and influence on bioactive properties

“…Differences in the antihypertensive activity of peptides encapsulated by other encapsulation methods, such as spray dryer, have been reported (Amighi et al, 2013(Amighi et al, , 2016Espejo-Carpio et al, 2014).…”