effect of maltodextrin on its thermal stability, functionality and digestibility Bebartta, Ram Prasad creator Anal, Anil Kumar Chairperson Loc Thai Nguyen Examination committee Bhujel, Ram C. Examination committee Asian Institute of Technology Fellowship Scholarship Donor text series technical report th Pathum Thani, Thailand Asian Institute of Technology 2021 continuing eng 137 leaves : ill. In recent days, better functional characteristics of the powders such as flow properties, wettability, solubility, water activity, moisture content, particle shape and size, surface charge distribution are highly desirable by the food manufacturers for the development of many functional foods and drug delivery systems. And hence, extensive knowledge regarding the aforementioned properties is highly essential. However, due to immense exposure of the proteins during the thermal processing in any conventional thermal drying methods, dried powders tend to show an alteration in their properties. Hence, in this study WPI, SPI protein powders were selected for the evaluation of thermal stability, functional characteristics and digestibility in the presence of a polysaccharide i.e maltodextrin. Since, maltodextrin behaves as a thermal protectant and binder, studies have been conducted on the thermal stability of the proteins with the presence of MD, however 15% (w/v) of MD shows the best thermal stability for all the proteins (10% w/v) with a TDT of > 1150 C. Upon cryodesiccation of the aliquots, the powders were subjected to fluidised bed dryer at various temperatures (800 {u2013} 900 C) and functional properties of the reconstituted protein powders were compared with the lyophilised powders. Study shows, powders treated with 1000 C depicts best functional properties, and hence the later was subjected to invitro static digestive system for the determination of bio-accessible protein fractions and results in non-significant difference with the IVPD of the native untreated proteins. CDMPC bears the properties to resist the extreme pH conditions during digestion as the powders tend to show highest buffer index below pH 2. However, due to less moisture and water activity content powders show better stability over 60 days duration of time. Which depicts that, micro agglomeration of the conglomerates at a optimised temperature by the process of self agglomeration or agglomeration by fines return; in the presence of a thermal protectant and binder tends to increase the functional characteristics (reconstitution properties), thermal stability along with storage stability while not affecting the digestibility of the native proteins. A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development Thesis (M. Sc.) - Asian Institute of Technology, 2021 Proteins Structure Agglomeration Asian Institute of Technology. http://203.159.5.9/ait-thesis/detail.php?q=B14888 http://203.159.5.9/ait-thesis/detail.php?q=B14888 211006 20260818090824.0