Preparation protein of spray drying research from watermelon seeds
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摘要: 为得到优质的打瓜籽蛋白粉,采用喷雾干燥法,以蛋白粉的集粉率和分散系数(PDI)为指标,探讨了进料温度、进风温度、进料流量和雾化压力对喷雾干燥效果的影响。通过均匀实验,得到打瓜籽蛋白粉制备的最佳工艺参数:进料温度20℃,进风温度180℃,进料流量300 m L/h,雾化压力140 k Pa,此时打瓜籽蛋白粉的集粉率为50.43%,PDI为80.1%,所得蛋白粉为粉末状,奶白色,无异味,无结块,功能性质良好。Abstract: Applying the method of spray drying and using powder collecting rate and PDI as index to study the influence of feed temperature,inlet air temperature,feed flow and atomization pressure on spray drying,the high quality of watermelon seeds protein powder were obtained. The optimal preparation technology was obtained by uniform experiment. The optimal preparation conditions were feed temperature 20 ℃,inlet air temperature 180 ℃,feed flow 300 m L/h,atomization pressure 140 k Pa. The result showed that the rate of powder collecting was 50.43%,protein dispersion coefficient(PDI) was 80.1%,and the state of protein was powder,milk white,no smell,no lumps and the functional properties of protain was good.
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Keywords:
- watermelon seeds /
- protein powder /
- spray drying /
- powder collecting rate
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