生物由来水溶性タンパク質のマイクロ波真空発泡乾燥

抄録

For the long-term preservation of protein preparations, high quality and high efficiency drying method is required. This study presents a microwave vacuum drying performed at ambient temperatures as a promising drying method. Especially, foam drying was carried out by adjusting pressure and microwave output, and drying morphology, drying time and molecular structure were examined. Egg white and protease were used for the sample, and it was confirmed that the drying time was sharply reduced and the molecular structure was maintained.