...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Hydrocolloids >Cold-set whey protein microgels for the stable immobilization of lipids
【24h】

Cold-set whey protein microgels for the stable immobilization of lipids

机译：冷定型乳清蛋白微凝胶可稳定固定脂质

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Novel sub-millimeter cold-set whey protein isolate (WPI) microgels for the stable immobilization of lipids were prepared by an emulsification/internal gelation technique. Microgels were prepared by the addition of a denatured WPI/lipid primary emulsion (containing a micronized calcium source) into an oil bath with gentle stirring, into which an oil soluble acid was added to liberate calcium and initiate gelling of the whey-based matrices. The efficiency of these matrices to entrap lipids was assessed by comparing to extrusion/externally gelled matrices, where the production process is potentially less destructive, but microgels under 1 mm in diameter are difficult to achieve. The micron-sized (below 100 μm in diameter) internally gelled matrices produced by an optimized process, successfully immobilized incorporated lipids, with greater than 93% retention of lipids, regardless of the investigated manufacturing conditions. Migration of exterior oil, during the O/W/O production process, into the microgels was also avoided. Examination of the micro-structure by scanning electron microscopy revealed voids uniformly distributed throughout the matrix, representative in size (under 0.4 μm) of the original primary emulsion lipid droplets. The study shows relevant feasibility for the stable inclusion of a wide range of sensitive lipo-philic bioactive ingredients into these matrices, where the sub-millimeter size of the microgels represents potential for incorporation into a variety of food systems.
机译：通过乳化/内部胶凝技术制备了用于稳定固定脂质的新型亚毫米冷定型乳清蛋白分离物（WPI）微凝胶。通过在缓慢搅拌下向油浴中加入变性的WPI /脂质初级乳剂（包含微粉化钙源）来制备微凝胶，向其中添加油溶性酸以释放钙并引发乳清基基质的胶凝。通过与挤出/外部胶凝基质进行比较，评估了这些基质截留脂质的效率，在挤出/外部胶凝基质中，生产过程的破坏力可能较小，但直径不到1毫米的微凝胶却难以实现。通过优化工艺生产的微米级（直径小于100μm）内部胶凝基质，成功地固定了掺入的脂质，无论研究的生产条件如何，脂质保留率均超过93％。还避免了在O / W / O生产过程中外部油迁移到微凝胶中。通过扫描电子显微镜检查微观结构，发现空隙均匀地分布在整个基质中，代表了原始初级乳液脂质液滴的大小（在0.4μm以下）。这项研究显示了将各种敏感的亲脂性生物活性成分稳定地包含在这些基质中的相关可行性，其中微凝胶的亚毫米大小代表着潜在地并入各种食品系统中的可能性。

著录项

  • 来源
    《Food Hydrocolloids》 |2013年第2期|317-324|共8页
  • 作者

    Thelma Egan; Jean-Christophe Jacquier; Yael Rosenberg; Moshe Rosenberg;

  • 作者单位

    Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland,Department of Food Science and Technology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA;

    Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland;

    Department of Food Science and Technology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA;

    Department of Food Science and Technology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    cold-gelation; whey protein matrices; bioactives; lipid immobilization; microgels;

    机译：冷胶凝乳清蛋白基质;生物活性物质脂质固定微凝胶;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号