Effects of spray drying and freeze drying on the protein profile of whey protein concentrate.

ABSTRACT: Whey protein concentrate (WPC) is consumed for its high protein content. The structure and biological functionality of whey proteins in WPC powders may be affected by the drying technique applied. However, the specific impact of spray drying and freeze drying on the overall protein profile of whey protein derived from sweet whey streams at scale is unknown. Herein, we examine the effects of commercial-scale freeze drying and spray drying on WPC to determine which method better preserves bioactive whey proteins, with the goal of helping the dairy industry create high-value products that meet the growing consumer demand for functional dairy products. WPCs were produced from pasteurized liquid whey using either a commercial spray dryer or freeze dryer. A variety of analytical techniques, incl

SUBMITTER: Haas J 

PROVIDER: S-EPMC11560623 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature