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The objective of this work was to evaluate the physicochemical and nutritive properties, sorption isotherm, and glass transition temperature (T g ) of okara protein hydrolysate microencapsulated with maltodextrin or modified starch by spray drying. Freeze-dried hydrolysate without a wall material was obtained as a non-encapsulated sample. The type of wall material had no significant influence on the powder properties. There were differences between encapsulated and non-encapsulated samples, mainly in the sugar profile, mean particle size (∼13 and 208 µm, respectively), and anhydrous powder T g  (∼100 and 55 °C, respectively). Microencapsulation improved the critical relative humidity of storage from 25% to ∼55%.

drying technology

Microencapsulation of okara protein hydrolysate by spray drying: physicochemical and nutritive properties, sorption isotherm, and glass transition temperature