Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein
2020
Lu, Yao | Mao, Like | Zheng, Hongxia | Chen, Hongqiang | Gao, Yanxiang
The current study developed whey protein emulsion gels containing β-carotene, and the effects of the content of denatured protein and native protein were investigated. Two sets of emulsion gels were obtained by fixing the total protein content or the denature protein content (Cₚᵣₒₜₑᵢₙ₋D). Emulsion properties were mostly affected by the content of native protein (Cₚᵣₒₜₑᵢₙ₋N), and higher Cₚᵣₒₜₑᵢₙ₋N resulted in emulsions with smaller particle size, higher surface charge and better creaming stability. Emulsions were then gelled with the addition of Glucono-δ-lactone. At fixed total protein content, higher Cₚᵣₒₜₑᵢₙ₋D contributed to gels with higher mechanical properties, e.g., fracture stress, Young's modulus and storage modulus (G′). At fixed Cₚᵣₒₜₑᵢₙ₋D, the increase in Cₚᵣₒₜₑᵢₙ₋N also resulted in stronger gels but at much lower magnitude. The dynamic gelation analysis revealed that the increase in Cₚᵣₒₜₑᵢₙ₋N or Cₚᵣₒₜₑᵢₙ₋D resulted in shorter gelling time. All the gels had rather high water holding capacity, and the gels with greater mechanical strength had lower swelling ratios. When emulsion gels were applied as carriers for β-carotene, both Cₚᵣₒₜₑᵢₙ₋D and Cₚᵣₒₜₑᵢₙ₋N had significant effects on the light stability and heat stability of β-carotene.
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