Spray-dried Conjugated Linoleic Acid Encapsulated with Maillard Reaction Products of Whey Proteins and Maltodextrin
2010
Choi, K.O., Sejong University, Seoul, Republic of Korea | Ryu, J.N., Sejong University, Seoul, Republic of Korea | Kwak, H.S., Sejong University, Seoul, Republic of Korea | Ko, S.H., Sejong University, Seoul, Republic of Korea
Encapsulation performance of Maillard reaction products (MRPs) produced by whey proteins and maltodextrin were examined for microencapsulation of conjugated linoleic acid (CLA) using spray-drying. CLA was encapsulated using 3 different wall materials containing a single constituent such as whey protein concentrate (WPC), whey protein isolate (WPI), and maltodextrin (MD), and 4 different MRPs. For the development of MRPs, ratios of WPC to MD were 1:2 and 1:3, whereas those of WPI to MD were 1:5 and 1:10. CLA and wall material were mixed and homogenized, and then spray-dried. The physical properties of encapsulated CLA powders were characterized by particle size and morphology, ζ-potential, flowability, solubility, and dispersibility. The CLA powders coated with WPI-based MRPs have better encapsulation efficiency, water solubility, and smaller particle size than those coated with WPI, WPC, or MD alone. These encapsulated CLA powders have a number of possible utilities as ingredients in a variety of foods.
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