The Effects of Spray Drying Parameters on The Functional Properties of Safflower Protein Isolate

Abstract

This study aimed to investigate the effect of spray drying parameters on the functional properties of safflower protein isolate. Safflower protein was extracted using the alkaline extraction and isoelectric precipitation method and then spray dried at different inlet air temperatures (160, 170, 180 °C), aspiration rates (44, 52, 60 m³/h), and feed flow rates (16, 18, 20 mL/min). In the spray drying of safflower protein, increasing the aspiration rate had an increasing effect on the solubility of the protein, while increasing the inlet air temperature had a decreasing effect.

The water holding capacities of safflower protein isolate increased with increasing inlet air temperatures. However, increasing the feed flow rate was found to have a decreasing effect on the water retention capacity of proteins (from 1.67 g water/g protein to 1.47 g water/g protein). Increasing inlet air temperature from 160 to 180 °C resulted in an increase from 2.40 to 2.60 g oil/g protein in the oil binding capacities of safflower protein isolates. The increasing aspiration rate had a significant decreasing effect on the foaming capacity of the samples (p<0.05), while the effects of inlet air temperature and feed flow rate were insignificant (p>0.05). The emulsion activity and stability values of safflower protein isolates changed in a range of 49.75-54.50% and 81.28-87.51%, respectively. The effect of spray drying parameters on the emulsion properties of the samples was found to be insignificant (p>0.05). As a result, it was found that spray drying parameters affected some functional properties of safflower protein isolate. Thus, determining the spray drying parameters in the production of safflower protein isolate is crucial in providing the functional properties needed for different food applications.

This research was supported by the Turkish Scientific and Technological Research Council (TÜBİTAK, Project No: 222O238).