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005 20251114204531.0
008 121220t2012 my a f m 000 0 eng d
020 _aTHE0004728(Local)
039 9 _a201905141040
_bsmfh
_y201212201255
_zFida
040 _aUMP
090 _aTP363 .S87 2012 rs Bc.
100 0 _aSuria Mahmud
245 1 0 _aAnalytical quantification method of protein denaturation in spray drying /
_cSuria Mahmud
260 _aKuantan, Pahang :
_bUMP,
_c2012
300 _axvi, 89 p. :
_bill. (some col.) ;
_c30 cm. + 1 CD-ROM
502 _aProject paper (Bachelor of Chemical Engineering (Biotechnology)) -- Universiti Malaysia Pahang - 2012
504 _aBibliography : p. 76-81
520 3 _aProtein is the most valuable constituent of bovine milk, due to its high nutritional quality, unique physicochemical and functional properties, which were exploited to manufacture diverse range of dairy products. This research is to identify the protein denaturation by heat in lab scale spray dryer. The Lab-Plant SD06AG Laboratory Scale Spray Dryer is used to produce protein powder from a pure whey protein powder. This work is to establish a method for preserving protein content in whey protein during the spray drying which is by employing the microencapsulation technique and also by controlling the spray drying operating parameters. Protein denaturation was reduced by adding of microencapsulation by using Maltodextrin. The moisture content analysis was determined via MS-07 Moisture Content Analyzer. Then, the morphology and particle size distribution of milk powders are determined by using Malvern Mastersizer. The quality of protein that undergo spray drying process which is before and after it analyzed by using high-performance liquid chromatography (HPLC). The analysis suggested a severe protein denaturation (60% and 40%) at higher spray drying temperature (180 °C and 190°C) but can be reduced up to 29% and 20% when microencapsulation technique is employed.
650 0 _aSpray drying
650 0 _aProtein
_xDenaturation
999 _aVIRTUA40
_c3682
_d3688
999 _aVTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*6501*9992