Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin

摘要

Potato protein concentrate (PPC) is a by-product from starch industry and traditionally used as a low-value ingredient. Depending on its recovery/drying methods, protein functionality and technological applications can be compromised. Hydrolysis offers an alternative to this challenge by modifying protein structure, opening a prospect to find value-added opportunities for this residue. Hence, this study aimed to evaluate the impact of enzymatic hydrolysis on the emulsifying property of PPC. More importantly, we investigated the application of PPC with maltodextrin (proportion of 30:70) as wall material in the microencapsulation of a lipophilic ingredient by spray drying. When PPC was submitted to a 2% degree of hydrolysis, its emulsifying capacity significantly increased from 359 to 416 g oil/g protein. Spray drying microencapsulation using potato protein concentrate/ hydrolysate and maltodextrin as wall materials were effective in entrapping flaxseed oil. Additionally, high encapsulation efficiency was observed (92- 96%). Overall, the application of potato protein combined with maltodextrin as wall material was successful for spray drying microencapsulation.