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Spray drying of protein hydrolysate of chicken

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 SPRAY DRYING OF PROTEIN HYDROLYSATE OF CHICKEN BREAST MEAT

Louise Emy Kurozawa1, Alexandre Gomes Morassi1, Kil Jin Park2 and Miriam Dupas Hubinger1

1
Department of Food Engineering, Faculty of Food Engineering, State University of Campinas, P.O. Box 6121,
Campinas, SP, 13083-970, Brazil.
2
Faculty of Agricultural Engineering, State University of Campinas, P.O. Box 6011, 13084-971, Campinas, SP,
Brazil.

Abstract: The influence of spray drying conditions on the physicochemical properties of

powder of chicken meat hydrolysate was studied in this work. Enzymatic reaction, using
Alcalase , was carried out at 52.5C, 4.2% (w/w) enzyme:substrate ratio and pH value of 8.0
to obtain protein hydrolysate. The spray drying process was carried out on a laboratorial
spray dryer and maltodextrin 10DE was used as carrier agent. A central composite rotatable
design was used to evaluate the effect of the independent variables inlet air temperature (120
- 180 C), feed flow rate (0.4 1.0L/h) and maltodextrin concentration (5 25%) on the
physicochemical properties of powder (moisture content, bulk density, mean diameter
particle and hygroscopicity). Powder moisture content was negatively affected by air
temperature and positively affected by feed flow rate, which are directly related to mass and
heat transfer. Mean diameter particle incresed with increasing maltodextrin concentration,
which is related to the feed viscosity. Bulk density was affected negatively by temperature,
due to the high drying rates, resulting on the formation of particles more porous. Powders
hygroscopicity decreased with increasing maltodextrin concentration, due to the fact that
protein hydrolysate contains low molecular peptides. Since glass transition temperature
increases with the increase of molecular weight, the addition of maltodextrin in the feed
solution contributed significantly to powder stability, reducing its hygroscopicity.

Keywords: chicken meat, protein hydrolysate, spray drying, central composite rotational
design, powder properties, morphology.

1. INTRODUCTION

During the period 2001 2005, Brazilian chicken meat production has increased by 38.3%, reaching almost 9
million tons in 2005 (FAOSTAT, 2007) and becoming the third largest world producer. The chicken breast has a
higher protein content (22 g/100 meat) and lower fat content (3 g/100g meat) than other parts of the chicken (TACO,
2004). In addition, animal protein presents a perfect equilibrium of essential amino acids. According to Barbut
(2002), novel processed poultry products have been introduced onto the market in recent years, due to low raw
material prices. In order to be competitive, the poultry industry must develop new products to satisfy emerging
consumer demands and increase profitability. Thus the protein hydrolysis of chicken meat could be an alternative
solution to obtain value-added products.

Protein hydrolysates are mainly applied in the nutritional management of individuals who cannot digest whole/intact
protein. Hydrolysates rich in low molecular weight peptides, especially di- and tri-peptides with as little as possible
free amino acids, have been shown to have more dietary uses due to their high nutritional and therapeutic values
(Bhaskar et al, 2007). Extensively hydrolyzed proteins also show reduced immunological reactivities, and can be
used in formulas for hyper allergic infants (Mahmoud, 1994). Furthermore, peptides, being easily absorbed, may be
an optimal nitrogen source in sports nutrition, and high biological value peptides are attractive as a general protein
supplement in a wide variety of diets (Sliyt et al, 2005).

Protein hydrolysates are highly perishable due to their high moisture and protein content. Therefore, they have been
processed to improve their shelf life. Among the various methods employed for preservation, drying is a process in
which food water activity is reduced by water removal, minimizing enzymatic and microbiological reactions. Spray
drying is commonly used method of drying a liquid feed and it involves rapid removal of moisture leading to the
formation of powders.

According to Barbosa-Cnovas and Juliano (2005), the knowledge and understanding of powder properties is
essential to optimize processes, functionality, and reduce costs. Food powder properties can be classified as physical
or chemical properties. Physical properties include the particle shape, density and porosity, surface characteristics,
hardness, diameter and size. An important variable on spray drying process is the addition of carrier agents in the
solution before drying, due to it influence on properties and stability of food powders. Dried products are used
mainly as convenience foods and have long storage life at normal temperatures. However, protein hydrolysates
contains low molecular peptides and presents small glass transition temperature Tg and, consequently, high
higroscopicity. Since Tg increases with molecular weight, the addition of carriers agents has been used in the
production of powders, reducing of the stickness and wall deposition in spray drying (Roos & Karel, 1991). Glass
transition temperature can be taken as a reference parameter to characterize properties, quality, stability and safety
of food systems (Roos & Karel, 1991).

The aim of the present work was to evaluate the influence of spray drying conditions (inlet air temperature, feed
flow rate and maltodextrin concentration) on the moisture content, bulk density, mean diameter particle and
hygroscopicity of protein hydrolysate powder of chicken breast meat.

2. MATERIAL AND METHODS

2.1 Material

Frozen chicken breast meat was purchased from Doux Frangosul Industry (Montenegro, Brazil). The meat was
stored in a freeezing chamber at 18C. For the enzymatic hydrolysis, the commercial protease Alcalase 2.4L
(Novozymes, Bagsvaerd, Denmark), which is a serine endopeptidase obtained from Bacillus licheniformis, with a
declared activity of 2.4 AU/g, was used. The carrier agent used was maltodextrin Mor-rex 1910 (Corn Products,
Mogi-Guau, Brazil), with 9.0 DE 12.0.

2.2 Preparation of protein hydrolysate

The hydrolysis experiments were carried out in a 10L thermostatically controlled stirred-batch reactor using the pH-
stat procedure, as described by Adler-Nissen (1985). The meat was defrosted overnight. The tendons, nerves, skin
and visible fat were removed from the meat, which was then fragmented, ground in a food processor and
homogenized with distilled water (meat:water ratio 1:3 w/w). The mixture was then heated to up 52.5C and the pH
of 8.00 was adjusted with 2N NaOH. The enzyme was added (4.2% w/w) to the mixture and the reaction pH
maintained constant by the continuous addition of 2N NaOH. After 6 hours, the hydrolytic process was finished by
heating the mixture to 85C for 20 minutes, assuring inactivation of the enzyme. The process conditions were based
in the results obtained by Kurozawa et al. (2008). The resulting slurry was centrifuged at 3500rpm (Beckman
Coulter, Allegra 25R model) for 20 minutes to separate the lipids. The protein hydrolysate was stored in a freeezing
chamber at -18C and thawed according to the required quantity to spray drying.

2.3 Spray drying

Before the spray drying process, carrier agent maltodextrin (MD) was added directly to the protein hydrolysate
with magnetic stirring, until complete dissolution. The spray drying process was performed using a laboratory spray
dryer (B191 model, Bchi, Flawil, Switzerland). The equipment operated concurrently, using a spray nozzle with an
orifice of 0.7 mm in diameter. The protein hydrolysate was fed into the drying chamber using a peristaltic pump.
The drying air and compressed air flow rate were 19m3/h and 0.6 m3/h, respectively.The tests were performed under
different conditions with respect to temperature (120 180 C), feed flow rate (0.4 1.0L/h) and , maltodextrin
concentration (5 25% w/w), according to a central composite Table 1).
Table 1: Experimental design for the spray drying of hydrolysate (Tin: inlet air temperature; V: feed flow rate; C:
maltodextrin concentration; X: moisture content; D4,3: mean particle diameter; : bulk density; H: hygroscopicity;
Tout: outlet air temperature).
Independent variables Dependent variables
Design H
point Tin (C) V(L/h) C (%) X (%, wb) D4,3 ( m) (kg/m3) (g water/100g Tout (C)
solids)
1 132 0.5 9 5.66 0.03 8.35 0.16 445.9 4.0 23.97 0.19 92 1

2 168 0.5 9 4.38 0.06 7.56 0.22 375.9 3.8 26.68 1.25 109 1

3 132 0.9 9 6.27 0.28 5.9 0.05 372.8 2.7 20.33 0.13 90 1

4 168 0.9 9 5.05 0.44 7.44 0.21 331.2 6.8 24.05 0.35 118 1

5 132 0.5 21 3.86 0.05 10.16 0.11 372.4 6.3 13.11 0.41 92 1

6 168 0.5 21 2.54 0.48 15.36 0.23 313.2 1.9 12.48 0.22 128 1

7 132 0.9 21 6.29 0.16 9.69 0.23 382.6 7.0 17.17 0.07 90 1

8 168 0.9 21 3.42 0.15 14.72 0.22 314.2 2.9 15.51 1.52 114 1

9 120 0.7 15 4.76 0.52 9.94 0.78 347.6 3.5 19.30 0.34 88 1

10 180 0.7 15 0.25 0.01 12.86 0.07 313.4 7.4 18.77 0.51 136 2

11 150 0.4 15 0.89 0.12 8.53 0.06 415.4 5.5 25.93 1.40 107 2

12 150 1.0 15 2.74 0.04 7.56 0.03 374.8 5.0 13.98 0.42 95 1

13 150 0.7 5 8.46 0.20 6.52 0.06 349.3 6.4 26.92 0.16 86 1

14 150 0.7 25 1.69 0.36 15.62 0.09 355.8 10.2 14.39 0.62 104 2

15 150 0.7 15 3.25 0.33 9.68 0.21 350.8 4.5 20.14 2.16 106 2

16 150 0.7 15 4.27 0.02 8.65 0.14 346.9 5.1 18.77 0.42 105 2

17 150 0.7 15 3.17 0.06 8.47 0.15 344.1 3.3 19.39 0.55 101 2

It was assumed that a mathematical function existed for the response variable Y in terms of the independent
variables:
3 3 2 3
Y(T, V, C) Xi Xi2 Xi X j (1)
0 i ii ij
i 1 i 1 i 1 j 2

where 0, i, ii and ij are the constant, linear, quadratic and cross product regression coefficients, respectively, of
the model, and Xi and Xj represent the independent variables in coded values.

2.4 Analytical methods

Moisture content. Powder moisture content was determined gravimetrically by drying in a vacuum oven at 70C
until constant weight (AOAC, 1995).

Particles size distribution. The particles size distribution analysis was measured using a laser light scattering
analyzer Mastersizer (model MAM 5005, Malvern Instruments LTD, Worcestershire, UK). A small quantity of
powder was dispersed in ethanol 99.5% and the particle distribution was monitored during five successive trials. The
particle size was expressed as mean volumetric size D4,3 (De Brouckere mean diameter), which is the mean diameter
of a sphere with same volume and it is generally used to characterize a particle.

Bulk density. Bulk density was measured by weighing 2g of sample and placing into a 50ml graduated cylinder,
calculated by dividing the mass of the powder by the volume occupied in the cylinder (Goula et al., 2004).

Hygroscopicity. The hygroscopicity of powders was determined according to Cai and Corke (2000). Samples (about
1g) of each powder were placed into aluminium vials, weighed and equilibrated over saturated salt solution NaCl
(providing relative humidities of 75.3%, according to Greenspan (1977)) in desiccators at 25C. Once equilibrium
was reached, the sample was weighed and the hygroscopicity was expressed as g moisture/100 solids.

3. RESULTS AND DISCUSSION

3.1 Response surface analysis

mean particle diameter, bulk density and hygroscopicity, as well as the outlet air
temperature, are shown in Table 1. Some non-significant terms were eliminated (p>0.1) and the obtained models
were tested for adequacy and fitness by the analysis of variance (ANOVA). The fitted models were suitable,
showing significant regression, low residual values, no lack of fit and good determination coefficients. In this work,
the coefficients of models are not shown; only the response surfaces.

Moisture content. According to Figure 1, moisture content was affected negatively by air temperature. At higher
inlet air temperature, there is a bigger temperature gradient between the atomized feed and the air drying, resulting
in a greater heat transfer into the particules and, thus, higher evaporation rate. Powders moisture content increased
with feed flow rate. Higher feed flow rates reduce the contact time between droplets and air drying, causing a less
efficient heat transfer and resulting in lower water evaporation. Increases on the maltodextrin concentration resulted
in decreases in the final powder moisture content. A lower moisture content can be reached by higher feed solids
contents due to an increase in solids in the feed solution and a reduced free water amount for evaporation.

(a) (b)

Fig. 1. Influence of the independent variables on the moisture content: (a) temperature feed flow rate; (b)
temperature maltodextrin concentration.

Mean diameter particle. Analysing the Figure 2, mean diameter particle was affected positively by air temperature.
According to Reineccius (2001), drying at conditions that result in faster drying rates produces larger particles than
drying under conditions that result in slower drying. When a particle is subjected to higher drying rates, there is a
rapid formation of a dried layer surface. This hardening skin does not allow the particles shrinking during drying
process, resulting in higher particles sizes. The effect of maltodextrin concentration on mean diameter can be
observed in Figure 2. An increase in feed concentration resulted in an increase in powder particle size. Generally, in
a spray drying system the size of the dried particles depends on the size of the atomized droplets. The droplet size is
affected by the atomization type, physical properties of the feed solution and feed solids concentration. Droplet size
usually increases as the feed concentration or viscosity increases and the energy available for atomization decreases,
resulting in the formation of greater particles (Goula and Adamopoulos, 2004).
 (a) (b)

Fig. 2. Influence of the independent variables on the mean diamenter particle: (a) temperature feed flow rate; (b)
temperature maltodextrin concentration.

Bulk density. Figure 3 shows the effect of the independent variables on bulk density. The increase in inlet air
temperature caused a reduction in bulk density, as evaporation rates are faster and products dry to a more porous or
fragmented structure. Increasing the air temperature generally produces particles with hollow, decreasing the bulk
density. Under higher drying rates, there is a rapid formation of dried surface layer, occurring the particle puffing
and formation of the hollows. Bulk density decreased when maltodextrin concentration increased. An increase in
feed solids concentration may lead to a reduction on particle density, probably due to a rapid crust formation which
hinders water reaching the surface, thus building up internal pressures. This rapid formation of a dry surface layer is
a consequence of higher feed solids concentration, which prevents the circulatory movement in the droplets. A
quadratic trend can be seen between the feed flow rate and the response bulk density, with a decrease in the response
up to approximately 0.7L/h. An increase on feed flow rate resulted in higher residual moisture content, and powder
bulk density also increased as a result of the higher water density compared to the dry solid. However, bulk density
is also affected by particle size and occluded and interstitial air content. According to Nath and Satpath (1998),
powder bulk density is inversely related to the particles size. Therefore, when feed flow rate increased up to 0.7L/h,
the particle size increased (Figure 2) and, consequently, the bulk density decreased.

(a) (b)

Fig. 3. Influence of the independent variables on the bulk density: (a) temperature feed flow rate; (b) temperature
maltodextrin concentration.

Hygroscopicity. Analysing the Figure 4, maltodextrin concentration was the variable that most affected powders
hygroscopicity. The lowest hygroscopicity values were obtained when the highest maltodextrin concentration were
used. This can be due to the fact that protein hydrolysate contains low molecular peptides, and maltodextrin has high
molecular weight. Since glass transition temperature increases with the increase of molecular weight, the addition of
maltodextrin in the feed solution contributed significantly to powder stability, increasing the Tg of the powder and,
consequently, reducing its hygroscopicity and stickiness.
 (a) (b)

Fig. 4. Influence of the independent variables on the powder hygroscopicity: (a) temperature feed flow rate; (b)
temperature maltodextrin concentration.

4. CONCLUSIONS

Inlet air temperature showed significant effect on all the responses studied, except powder hygroscopicity.
Increasing temperature caused a higher mean diameter particle, and a lower moisture content and bulk density. Feed
flow rate negatively influenced hygroscopicity, and positively influenced moisture content. Maltodextrin
concentration was efficient as carrier agent, decreasing powder hygroscopicity.

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