Denaturation and Physical Characteristics of Spray-Dried Whey Protein Isolate Powders Produced in the Presence and Absence of Lactose, Trehalose, and Polysorbate-80

REFERENCES

• Anandharamakrishnan, C.; Rielly, C.D.; Stapley, A.G.F. Effects of process variables on the denaturation of whey proteins during spray drying. Drying Technology 2007, 25(5), 799–807.
   Web of Science ®Google Scholar
• Anandharamakrishnan, C.; Raghavendra, S.N.; Barhate, R.S.; Hanumesh, U.; Raghavarao, K.S.M.S. Aqueous two-phase extraction for recovery of proteins from cheese whey. Food and Bioproducts Processing 2005, 83(C3), 191–197.
   Web of Science ®Google Scholar
• Hoffman, J.R.; Falvo, M.J. Protein—Which is best? Journal of Sports Science and Medicine 2004, 3, 118–130.
   PubMed Web of Science ®Google Scholar
• Duongthingoc, D.; George, P.; Katopo, L.; Gorczyca, E.; Kasapis, S. Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii. Food Chemistry 2013, 141, 1782–1788.
   PubMed Web of Science ®Google Scholar
• Ng-Kwai-Hang, K.F. Milk Proteins Heterogeneity, Fractionation, and Isolation; McGill University: Montreal, QC, Canada, 2011.
   Google Scholar
• Hinrichs, J.; Rademacher, B. Kinetics of combined thermal and pressure-induced whey protein denaturation in bovine skim milk. International Dairy Journal 2005, 15, 315–323.
   Web of Science ®Google Scholar
• Oldfield, D.J.; Harjinder, S.; Michael, W.T.; Kevin, N.P. Kinetics of denaturation and aggregation of whey protein in skim milk heated in an ultra-high temperature (UHT) pilot plant. International Dairy Journal 1998, 8, 311–318.
   Web of Science ®Google Scholar
• Oldfield, D.J.; Taylor, M.W.; Singh, H. Effect of preheating and other process parameters on whey proteins reactions during skim milk powder manufacture. International Dairy Journal 2005, 15, 501–511.
   Web of Science ®Google Scholar
• Adler, M.; Unger, M.; Lee, G. Surface composition of spray-dried particles of bovine serum albumin/trehalose/surfactant. Pharmaceutical Research 2000, 17, 863–870.
   PubMed Web of Science ®Google Scholar
• Maa, Y.-F.; Nguyen, P.T.; Hsu, S.W. Spray-drying of air–liquid interface sensitive recombinant human growth hormone. Journal of Pharmaceutical Sciences 1998, 87(2), 152–159.
   PubMed Web of Science ®Google Scholar
• Andya, J.D.; Maa, Y.; Costantino, H.R.; Nguyen, P.; Dasovich, N.; Sweeney, T.D.; Hsu, C.C.; Shire, S.J. The effect of formulation excipients on protein stability and aerosol performance of spray-dried powders of a recombinant humanized anti-IgE monoclonal antibody. Pharmaceutical Research 1999, 16, 350–358.
   PubMed Web of Science ®Google Scholar
• Ohtake, S.; Kita, Y.; Arakawa, T. Interactions of formulation excipients with proteins in solution and in the dried state. Advanced Drug Delivery Reviews 2011, 63, 1053–1073.
   PubMed Web of Science ®Google Scholar
• Adler, M.; Lee, G. Stability and surface activity of lactate dehydrogenase in spray dried trehalose. Journal of Pharmaceutical Sciences 1999, 88, 199–208.
   PubMed Web of Science ®Google Scholar
• Roser, B. Trehalose, a new approach to premium dried foods. Trends in Food Science & Technology 1991, 2, 166–169.
   Google Scholar
• Rapoport, A.I.; Khroustalyova, G.M.; Crowe, L.M.; Crowe, J.H. Anhydrobiosis in yeast: Stabilization by exogenous lactose. Microbiology 2009, 78, 624–629.
   Web of Science ®Google Scholar
• Wiemken, A. Trehalose in yeast, stress protectant rather than reserve carbohydrate. Antonie van Leeuwenhoek 1990, 58, 209–217.
   PubMed Web of Science ®Google Scholar
• Tzannis, S.T.; Prestrelski, S.J. Activity–stability considerations of trypsinogen during spray drying: Effect of sucrose. Journal of Pharmaceutical Sciences 1999, 88(3), 351–359.
   PubMed Web of Science ®Google Scholar
• Arakawa, T.; Kita, Y. Protection of bovine serum albumin from aggregation by Tween-80. Journal of Pharmaceutical Sciences 2000, 89(5), 646–651.
   PubMed Web of Science ®Google Scholar
• Singh, H.; Creamer, L.K. Denaturation, aggregation and heat stability of milk protein during the manufacture of skim powder. Journal of Dairy Research 1991, 58, 269–283.
   Web of Science ®Google Scholar
• Dissanayake, M.; Liyanaarachchi, S.; Vasiljevic, T. Functional properties of whey proteins microparticulated at low pH. Journal of Dairy Science 2012, 95(4), 1667–1679.
   PubMed Web of Science ®Google Scholar
• Walton, D.E. The morphology of spray dried particles a qualitative view. Drying Technolology 2000, 18, 1943–1986.
   Web of Science ®Google Scholar
• Anandharamakrishnan, C.; Rielly, C.D.; Stapley, A.G.F. Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins. Swiss Society of Food Science and Technology 2008, 41, 270–277.
   Web of Science ®Google Scholar
• Giroux, H.J.; Britten, M. Heat treatment of whey proteins in the presence of anionic surfactants. Food Hydrocolloids 2004, 18(4), 685–695.
   Web of Science ®Google Scholar
• Kulmyrzaev, A.; Bryant, C.; McClements, D.J. Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins. Journal of Agricultural and Food Chemistry 2000, 48(5), 1593–1597.
   PubMed Web of Science ®Google Scholar
• Haque, M.A.; Aldred, P.; Chen, J.; Adhikari, B. Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose. Food Chemistry 2015, 177, 8–16.
   PubMed Web of Science ®Google Scholar
• Haque, M.A.; Aldred, P.; Chen, J.; Barrow, C.J.; Adhikari, B. Comparative study of denaturation of whey protein isolate (WPI) in convective air drying and isothermal heat treatment processes. Food Chemistry 2013, 141, 702–711.
   PubMed Web of Science ®Google Scholar
• Parris, N.; Baginski, M.A. A rapid method for the determination of whey protein denaturation. Journal of Dairy Science 1991, 74, 58–64.
   Web of Science ®Google Scholar
• Cavallieria, A.L.F.; Costa-Nettob, A.P.; Menossib, M.; Cunha, R.L.D. Whey protein interactions in acidic cold-set gels at different pH values. Lait 2007, 87, 535–554.
   Google Scholar
• Etzel, M.R. Manufacture and use of dairy protein fractions. The Journal of Nutrition 2004, 134, 996S–1002S.
   PubMed Web of Science ®Google Scholar
• Dissanayake, M.; Vasiljevic, T. Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing. Journal of Dairy Science 2009, 92(4), 1387–1397.
   PubMed Web of Science ®Google Scholar
• Boye, J.I.; Alli, I. Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: A differential scanning calorimetric study. Food Research International 2000, 33, 673–682.
   Web of Science ®Google Scholar
• Archer, D.G. Enthalpy of fusion of indium: A certified reference material for differential scanning calorimetry. Journal of Chemical & Engineering Data 2003, 48, 1157–1163.
   Web of Science ®Google Scholar
• van de Weert, M.; Haris, P.I.; Hennink, W.E.; Crommelin, D.J.A. Fourier transform infrared spectrometric analysis of protein conformation: Effect of sampling method and stress factors. Analytical Biochemistry 2001, 297, 160–169.
   PubMed Web of Science ®Google Scholar
• Haque, M.A.; Aldred, P.; Chen, J.; Barrow, C.; Adhikari, B. Drying and denaturation characteristics of α-lactalbumin, β-lactoglobulin and bovine serum albumin in a convective drying process. Journal of Agricultural and Food Chemistry 2014, 62(20), 4695–4706.
   PubMed Web of Science ®Google Scholar
• Yazdanpanah, N.; Langrish, T.A.G. Comparative study of deteriorative changes in the ageing of milk powder. Journal of Food Engineering 2013, 114, 14–21.
   Web of Science ®Google Scholar
• Boye, J.I.; Alli, I.; Ismail, A.A.; Gibbs, B.F.; Konish, Y. Factors affecting molecular characteristics of whey protein gelation. International Dairy Journal 1995, 5, 337–353.
   Web of Science ®Google Scholar
• Kong, J.; Yu, S. Fourier transform infrared spectroscopic analysis of protein secondary structures. Acta Biochimica et Biophysica Sinica 2007, 39, 549–559.
   PubMed Web of Science ®Google Scholar
• Ngarize, S.; Herman, H.; Adams, A.; Howell, N. Comparison of changes in the secondary structure of unheated, heated, and high-pressure-treated β-lactoglobulin and ovalbumin proteins using Fourier transform Raman spectroscopy and self-deconvolution. Journal of Agricultural and Food Chemistry 2004, 52, 6470–6477.
   PubMed Web of Science ®Google Scholar
• Susi, H.; Byler, D.M. Fourier deconvolution of the amide I Raman band of proteins as related to conformation. Applied Spectroscopy 1988, 42, 819–826.
   Web of Science ®Google Scholar
• Gunasekaran, S.; Ko, S.; Xiao, L. Use of whey proteins for encapsulation and controlled delivery applications. Journal of Food Engineering 2007, 83, 31–40.
   Web of Science ®Google Scholar
• Jayasundera, M.; Adhikari, B.; Howes, T.; Aldred, P. Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation. Food Chemistry 2011, 128, 1003–1016.
   Web of Science ®Google Scholar
• Joshi, M.; Adhikari, B.; Aldred, P.; Panozzo, J.F.; Kasapis, S. Physicochemical and functional properties of lentil protein isolates prepared by different drying methods. Food Chemistry 2011, 129, 1513–1522.
   Web of Science ®Google Scholar
• Ferreira, I.M.P.L.V.O.; Caçote, H. Detection and quantification of bovine, ovine and caprine milk percentages in protected denomination of origin cheeses by reversed-phase high-performance liquid chromatography of beta-lactoglobulins. Journal of Chromatography A 2003, 1015, 111–118.
   PubMed Web of Science ®Google Scholar
• Haque, M.A.; Putranto, A.; Aldred, P.; Chen, J.; Adhikari, B. Drying and denaturation kinetics of whey protein isolate (WPI) during convective air drying process. Drying Technology 2013, 31, 1532–1544.
   Web of Science ®Google Scholar
• Ramos, Ó.L.; Reinas, I.; Silva, S.I.; Fernandes, J.C.; Cerqueira, M.A.; Pereira, R.N.; Vicente, A.A.; Poças, M.F.; Pintado, M.E.; Malcata, F.X. Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured there from. Food Hydrocolloids 2013, 30, 110–122.
   Web of Science ®Google Scholar
• Zhu, H.; Damodaran, S. Heat-induced conformational changes in whey protein isolate and its relation to foaming properties. Journal of Agricultural and Food Chemistry 1994, 42, 846–855.
   Web of Science ®Google Scholar
• Pauling, L.; Corey, R.B.; Branson, H.R. The structure of proteins; two hydrogen-bonded helical configurations of the polypeptide chain. Proceedings of the National Academy of Sciences of the United States of America 1951, 37(4), 205–211.
   PubMed Web of Science ®Google Scholar
• Tatham, A.S.; Miflin, B.J.; Shewry, P.R. The beta-turn conformation in wheat gluten proteins: Relationship to gluten elasticity. Cereal Chemistry 1985, 62, 405–412.
   Web of Science ®Google Scholar
• Wang, W.; Zhong, Q. Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction. Food Hydrocolloids 2014, 38, 85–94.
   Web of Science ®Google Scholar
• Raut, D.M.; Allada, R.; Pavan, K.V.; Deshpande, G.; Patil, D.; Patil, A.; Deshmukh, A.; Raut, D.M.; Sakharkar, D.M.; Bodke, P.S.; Mahajan, D.T. Dehydration of lactose monohydrate: Analytical and physical characterization. Scholars Research Library, Der Pharmacia Lettre 2011, 3(5), 202–212.
   Google Scholar
• Cabral, E.C.M.; Zollner, R.L.; Santana, M.H.A. Preparation and characterization of liposomes entrapping allergenic proteins. Brazilian Journal of Chemical Engineering 2004, 21, 137–146.
   Web of Science ®Google Scholar
• Sharma, V.K.; Kalonia, D.S. Effect of vacuum drying on protein–mannitol interactions: The physical state of mannitol and protein structure in the dried state. American Association of Pharmaceutical Scientists PharmSciTech 2004, 5, 1–12.
   Google Scholar
• Islam, M.I.; Edrisi, M.; Langrish, T. Improving process yield by adding WPI to lactose during crystallization and spray drying under high-humidity conditions. Drying Technology 2013, 31, 393–404.
   Web of Science ®Google Scholar
• Fang, Z.; Wang, R.; Bhandari, B. Effects of type and concentration of proteins on the recovery of spray-dried sucrose powder. Drying Technology 2013, 31, 1643–1652.
   Web of Science ®Google Scholar
• Hassan, H.M.; Mumford, C.J. Mechanisms of drying of skin-forming materials.I. Droplets of materials which gelatinised at high temperature. Drying Technology 1993, 11(7), 1713–1750.
   Web of Science ®Google Scholar
• Walton, D.E.; Mumford, C.J. Spray dried products—Characterization of particle morphology. Transactions of the Institute of Chemical Engineers Part A 1999, 77, 21–38.
   Google Scholar
• Hassan, H.M.; Mumford, C.J. Mechanisms of drying of skin-forming materials; the significance of skin formation and comparison between three types of material. Drying Technology 1996, 14(7&8), 1763–1777.
   Web of Science ®Google Scholar