Abstract

Spray-drying process for Japanese scallop powder can cause damage because of its heat-sensitive components such as amino acids. Therefore it is important for amino acids to be embedded with the appropriate food additives in spray-drying process. In this study, with Japanese scallop as the raw, Response Surface Method (RSM) with three variables (the addition level of β-cyclodextrin, modified starch and CMC) was used to investigate the effect of food additives on the amino acids retention rate in Japanese scallop powder in spray drying. The equation model to predict amino acids retention rate was reported. The results showed that the optimal addition level of &beta-cyclodextrin, modified starch and CMC were 25.55, 24.55 and 2.96%, respectively. And the amino acids retention rate was 56.75±0.64%. This model was testified to fit the actual situation preferably, therefore it can provide theoretical and practical basis for industrial production of Japanese scallop powder.

Keywords:

Amino acids retention rate, food additives, Japanese scallop powder, response surface method,

References

Competing interests

The authors have no competing interests.

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The authors have no competing interests.