Micronization of proteins by new technology of spray nebulisation drying
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F21%3AN0000002" target="_blank" >RIV/00027022:_____/21:N0000002 - isvavai.cz</a>
Result on the web
<a href="https://www.nanoinnovation2021.eu/home/index.php/programme/posters/poster-session" target="_blank" >https://www.nanoinnovation2021.eu/home/index.php/programme/posters/poster-session</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Micronization of proteins by new technology of spray nebulisation drying
Original language description
Milos Beran, Ondrej Vltavsky, Josef Drahorad. Conference poster and video abstract: Micronization of proteins by new technology of spray nebulisation drying. Nanoinovation 2021. 21-24 September 2021, Rome, Italy New technology of Spray Nebulisation Drying (SND) technology has been used to dry and micronize the protein concentrates and isolates. Control of particle size, morphology, surface and internal properties is crucial for obtaining protein particles with the necessary properties for emerging applications. The protein microparticulation allows to improve their functional properties, such as foaming, emulsifying and formation of long-term stable water dispersions. We have demonstrated the possibilities of the technology using a pilot plant demonstrator of the Spray Nebulisation Dryer to micronize water extracts of hemp and canola press cakes after oil pressing, containing the albumin protein fractions. The protein powders were in form of hollow spheres with average particle diameter about 400 nm. The particles were characterized by the SEM method.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
<a href="/en/project/TH03010019" target="_blank" >TH03010019: Development of gluten-free, nutrient-rich pastry employing new technological approaches and new raw materials and evaluating their putative healthy risk</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů