FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (9): 95-101.doi: 10.7506/spkx1002-6630-201809015

• Food Engineering • Previous Articles     Next Articles

Effect of Spray Drying and Freeze Drying on Structural and Functional Properties of Lotus Seed Protein

SHI Wenfang, BAI Rong, Lü Lishuang, LI Jianlin, SHEN Li, ZHANG Li, ZHENG Tiesong*   

  1. Ginling College, Nanjing Normal University, Nanjing 210097, China
  • Online:2018-05-15 Published:2018-05-15

Abstract: Lotus seed protein was prepared from lotus seeds by alkaline extraction followed by isoelectric precipitation, and then dried by either spray or freeze drying. The resulting protein powders were comparatively evaluated for their structural and functional properties. Our data showed that compared to the freeze-dried lotus seed protein (FLSP), the spray-dried lotus seed protein (SLSP) had greater whiteness and lighter color. Scanning electron microscopy (SEM) showed that the structure of SLSP was folded inwards and wrinkled, being irregularly spherical in shape, whereas FLSP had a big flaky plate-shaped structure. X-ray diffraction analysis showed that both protein powders were non-crystalline. Furthermore, circular dichroism spectra demonstrated that the secondary structure of the dried proteins did not apparently changed except that their regular structure became irregular. SLSP had higher water-holding capacity and foaming properties (P < 0.05), but lower solubility, oil-holding capacity and emulsifying activity than FLSP. Hence, these results indicated that two different drying methods could affect the structural and consequently functional properties of lotus seed protein, implying that the resulting protein powders may have potential applications in different products.

Key words: lotus seed protein, spray drying, freeze drying, structural properties, functional properties

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