Protein spray drying

Keywords Pulmonary Protein Spray-drying Spray freeze-drying Supercritical fluids Aerodynamic... 

Kim YD, Morr CV. 1996. Microencapsultaion properties of gum arabic and several food proteins Spray-dried orange oil emulsion particles. Journal of Agricultural and Food Chemistry 44 1314—1320. 

Tzannis, S.T. Meyer, J.D. Prestrelski, S.J. Secondary structure consideration during protein spray drying. In Presented at 213th ACS National Meeting, BIOT-297, San Francisco, CA, April 13-17, 1997. 

Gelatin Edible Protein Spray drying Vitamins... 

Maa et al. (1998b) examined a bench-top spray dryer with the goal of improving the efficiency in both production yield and throughput for the preparation of protein spray-dried powder. They found that a significant loss of particles occurred in the cyclone system. System modifications such as different cyclone designs and replacement of the bag-filter unit by a vacuum system were performed, allowing the protein to be dried at lower inlet/outiet air temperatures. 

Theie aie only a few fat replacement products based on protein. LITA is a com protein—polysaccharide compound the role of the polysaccharide is to stabilize the protein (zein). The final product is 87% protein and 5% polysaccharide. The mixture, spray dried after processing, claims to look like cream on rehydration. It is low in viscosity, flavor, and lubricity, and is stable to mild heating. The protein particle size is 0.3—3 p.m (55). 

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

The protein precipitate is washed with water, redispersed at pH 7, and then spray dried. Typical commercial soy protein isolates contain greater than 90% cmde protein, dry wt basis. 

A modification of the conventional soy protein isolate process has been investigated on a small pilot-plant scale. It is based on the absorption of water from the aqueous protein after extraction at pH 8.5 using temperature-sensitive polyisopyropylacrylamide gels, followed by spray drying to give a 96% protein isolate (111). 

Ultrafiltration. Membranes are used that are capable of selectively passing large molecules (>500 daltons). Pressures of 0.1—1.4 MPa (<200 psi) are exerted over the solution to overcome the osmotic pressure, while providing an adequate dow through the membrane for use. Ultrafiltration (qv) has been particulady successhil for the separation of whey from cheese. It separates protein from lactose and mineral salts, protein being the concentrate. Ultrafiltration is also used to obtain a protein-rich concentrate of skimmed milk from which cheese is made. The whey protein obtained by ultrafiltration is 50—80% protein which can be spray dried. 

Ultrafiltration (qv) (uf) is increasingly used to remove water, salts, and other low molecular-weight impurities (21) water may be added to wash out impurities, ie, diafiltration. Ultrafiltration is rarely used to fractionate the proteins because the capacity and yield are too low when significant protein separation is achieved. Various vacuum evaporators are used to remove water to 20—40% dry matter. Spray drying is used if a powdery intermediate product is desired. Tyophilization (freeze-drying) is only used for heat-sensitive and highly priced enzymes. 

In addition, Montenegro et al., (2007) determined that the photosensitized RF-mediated degradation of vitamins A, D3, and RF itself in skimmed milk was strongly reduced by the addition of small amounts of lycopene-gum arabic-sucrose microcapsules, prepared by spray-drying. Under these conditions, the bulk properties of the skimmed milk were unmodified. The main photoprotection mechanism of the milk vitamins was the efficient quenching of the 3Rf by the protein moiety of GA. Small contributions (<5%) to the total photoprotection percentage was due to both inner filter effect and 1O2 quenching by the microencapsulated lycopene. 

Milk from cows contains 3.2% protein, about 80% of which is casein. Casein is isolated by a precipitation process from milk, involving heating, rinsing to remove whey, and drying to a powder. The yield is about 3 kg/ 100 kg skim milk. Rennet casein is obtained when the casein is precipitated by chymosin enzyme, also known as rennet, and acid casein is produced when precipitation is accomplished by acidification. Acid casein is usually found in the form of sodium caseinate or calcium caseinate, which are water-soluble salts. Caseinates are made by reacting NaOH or CaOH with a slurry of casein curd or powder and then spray drying (Southward, 2010). 

The degradation of proteins in the solid state occur to a lesser extent and typically via different mechanisms than those that occur in solution [109,110]. Lyophilization is currently the more common technique in the manufacture of dried therapeutic proteins however, there is increasing interest in the use of spraydrying, owing to the unique physical nature of the spray-dried powder and its potential usefulness in protein drug delivery. 

Tzannis and Prestrelski [144,145] showed a concentration-dependent protective effect of sucrose and residual moisture on the activity and stability of tryp-sinogen during spray-drying. They found protein protection even at low carbohydrate concentrations, but they observed some destabilization at very high sucrose concentrations. They hypothesized that phase separation occurs at high sucrose concentrations, resulting in... 

S. T. Tzannis and S. J. Prestrelski, Moisture effects on protein-excipient interactions in spray dried powders. Nature of destabilizing effects of sucrose, J. Pharm. Sci, 88(3), 360 (1999). 

M. Mumenthaler, C. C. Hsu, and R. Pearlman, Feasibility study on spray-drying protein pharmaceuticals recombinant human growth hormone and tissue-type plasminogen activator, Pharm. Res, 11(1), 12 (1994). 

Soya Proteins. Early attempts to make albumen substitutes from soya protein also ran into problems. A bean flavour tended to appear in the finished product. A solution to these problems has been found. Whipping agents based on enzyme modified soy proteins are now available. The advantage of enzymatic modification is that by appropriate choice of enzymes the protein can be modified in a very controlled way. Chemical treatment would be far less specific. In making these materials the manufacturer has control of the substrate and the enzyme, allowing the final product to be almost made to order. The substrates used are oil-free soy flakes or flour or soy protein concentrate or isolate. The enzymes to use are chosen from a combination of pepsin, papain, ficin, trypsin or bacterial proteases. The substrate will be treated with one or more enzymes under carefully controlled conditions. The finished product is then spray dried. 

Since the source of protein appeared to affect the maximum kidney Ca level reached (Table XII) we decided to determine the effect of feeding, for 6 weeks, soy assay protein or spray-dried egg white on kidney calcification in rats. The results are summarized in Table XIV. To our surprise kidneys of male and female rats fed egg white powder showed a normal Ca content. It is likely that the increased urinary sulphate excretion by rats fed egg white (28) prevented the precipitation of calcium phosphate in the... 

Concentrates are made by extracting water-soluble sugars and other compounds from defatted meals or flours. This is typically a secondary extraction, using acidic ethanol-water in a chain-type or basket-type continuous extractor for processing flakes, or acidic water extraction of flour in vats, followed by spray-drying (8). Acidic polar solvents are used at or near the isoelectric point of the protein to minimize its solubility and loss. The reextracted flakes may then be ground into a flour. Concentrates are more bland than defatted flours, but still contain the fiber components of the kernel. After extraction with acidic ethanol or water, concentrates... 

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