Effects of enzyme treatment and carrier agents on chemical and physical properties of almond protein-based product

Name: Tho Y.G. Nguyen.

Organization : International University. Biotechnology School

Name: Ha V. H. Nguyen.

Organization : International University. Biotechnology School

Email : nvhha@hcmiu.edu.vn

keyword: Encapsulation.

LCSH: ALMOND.

; Plant base protein.

LCSH: FREEZE-DRYING.

; Enzymatic treatment.

; Flavourzyme.

Abstract: There has been an emerging trend towards the research of plant-based proteins over the past few years; however, there has been limited conductive observation of plant-based proteins from almond by-products, as well as the potential of using Flavourzyme and different carrier agents to obtain an instant protein-based powder. The purpose of this study was to investigate the effects of Flavourzyme at various concentrations (0, 0.5, 1, 1.5, 2, and 2.5 percent) and incubation times (30, 60, 90, 120, and 180 min), as well as carrier agents at different ratios with a 20 percent total concentration on the physicochemical properties of almond protein-based products using freeze-drying (FD). The results showed a higher protein content (p-value ≤ 0.05) using 1.5 percent Flavourzyme for 120 min compared to the other levels. There was no significant difference (p-value > 0.05) in the protein retention rate after freeze-drying of the samples. However, the addition of Maltodextrin (MA), Gum Arabic (GA), and Inulin (IN) encapsulants improved the physical and functional characteristics of freeze-dried almond protein-based powder (FDAP). However, the solubility of the powder is moderate. Water-holding-capacity (WHC) and Oil- Holding Capacity (OHC) are inversely proportional, where GA-coated powder is the most hydrophobic (17.72 ± 0.87 mL oil/g) and IN-encapsulated powder is the most hydrophilic (15.00 ± 0.87 mL water/g). In conclusion, IN could be a potential encapsulant for almond protein-based powder, because powder produced from IN or MA: IN is acceptable in terms of physical parameters, and IN can also enhance fiber content in the final product. "

King Mongkut's University of Technology North Bangkok. Central Library

Address: BANGKOK

Email: library@kmutnb.ac.th

Created: 2024

Modified: 2567-06-07

Issued: 2024-06-07

บทความ/Article

application/pdf

BibliograpyCitation : APPLIED SCIENCE AND ENGINEERING PROGRESS. vol. 17, no. 2 (Apr.-June 2024), p. 1-21.

eng

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