AKSHAY TELANG
B. Tech. (Foods), Currently M. Tech. (BPT) Student.
Email ID: telang.akshay@gmail.com
| Education Details | ||
Course |
Institute/University |
Year of Passing |
B.Tech. Food Engineering and Technology |
University Institute of Chemical Technology, UICT, Mumbai. | 2007 |
M. Tech. Bio-process Technology |
University Institute of Chemical Technology, UICT, Mumbai | 2009 |
Abstract of Masters Thesis:
END TECHNOLOGIES IN THE MANUFACTURE OF BIOMOLECULE
Soy milk formulation by spray drying:
Soy milk and food products made from soy beans are very popular and traditional in Asian countries, but in recent years are also gaining an increasing market share in western society due to their wide spread use in food formulations and their nutritional and functional properties. It is an excellent economical dairy substitute, has little saturated fat and no cholesterol, because of which it is known to reduce the risk of heart disease. The major health benefit is that it is safe for people with lactose intolerance or milk allergy, also it can safely replace breast milk in children with Galactosemia. A good source of lecithin, vitamin E and isoflavones which are beneficial to health.
Soy milk can be formulated into commercial mlk powder employing spray drying. Spray drying is one step continuous particle processing operation involving drying. The procedure meets dried product specifications most desirable for subsequent processing or direct consumer usage. Despite the relatively high temperature involved in the use of hot air stream as drying medium, the droplets in spray drier do not attain high temperature due to adiabatically evaporative cooling effects; hence spray drying is a convenient method of dehydration to process biologically active products.
Whey protein isolation; Study of the effects of different drying techniques on the functional properties of purified proteins:
Whey, a by-product from the dairy industry is rich source of two valuable proteins, α - lactalbumin and β – lactoglobulin. The proteins are rich in essential amino acids and hence can be formulated in protein rich diets targeted for people suffering with chronic renal failure and chronic liver disease. The proteins also have desirable functional properties and hence can be used for industrial applications as food additives, emulsion stabilizers and as foaming and texturizing agents. The functional properties are found to be more effective when isolated and purified proteins are used instead of the protein concentrates. Because of their cytotoxicity, the proteins can also be considered therapeutic. Besides these valuable proteins whey also contains an important enzyme, lactoperoxidase.
The proteins can be isolated and purified using simple downstream operations like ATPS (aqueous two phase system), membrane filtration, differential precipitation, size exclusion chromatography and ion exchange chromatography. After isolation the proteins may be formulated using different drying techniques and effect of these techniques on the protein functional properties may be evaluated.