Comparison of whey protein particles and emulsions for the encapsulation and protection of α-tocopherol
Comparison of whey protein particles and emulsions for the encapsulation and protection of α-tocopherol
复制标题
乳清蛋白颗粒和乳液对α-生育酚的封装和保护的比较
DOI：
10.1016/j.jfoodeng.2018.11.028
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发表时间：
2019-04-01
影响因子：
5.5
通讯作者：
Liang, Li
中科院分区：
文献类型：
--
作者：
Fang, Zheng;Xu, Xiaoying;Liang, Li
食品蛋白质已被广泛用于制备乳剂载体和无脂载体。在这项研究中，乳清蛋白分离物（WPI）-α-生育酚颗粒和乳液制备的蛋白质的浓度从0.5%至5.0%和α-生育酚的初始浓度类似于0.06%和0.12%。α-生育酚的浓度影响WPI颗粒的大小，但不影响WPI乳液的大小。WPI粒子的Zeta电位大于WPI乳液的Zeta电位。α-生育酚在乳液中的包封效率大于在颗粒中的包封效率，但在0.12% α-生育酚和5.0%WPI下并非如此。α-生育酚在WPI乳液中的储存稳定性在25 ℃和45 ℃的中间阶段比颗粒更好，但在45 ℃储存结束时相反。这里收集的数据对于开发基于蛋白质的疏水性成分载体系统应该是有用的。
Food proteins have been widely used for the preparation of emulsion-based carriers and lipid-free carriers. In this study, whey protein isolate (WPI)-alpha-tocopherol particles and emulsions were prepared at protein's concentrations from 0.5% to 5.0% and initial concentrations of alpha-tocopherol similar to 0.06% and 0.12%. Concentration of alpha-tocopherol affected the size of WPI particles but not that of WPI emulsions. zeta-Potential of WPI particles was greater than that of WPI emulsions. Encapsulation efficiency of alpha-tocopherol was greater in the emulsions than in the particles, but not at 0.12% alpha-tocopherol and 5.0% WPI. Storage stability of alpha-tocopherol was better in WPI emulsions than particles at 25 degrees C and at the intermediate stage of 45 degrees C but contrary at the ending of storage at 45 degrees C. The data gathered here should be useful for the development of protein-based carrier systems for hydrophobic components.