麦芽糊精
豌豆蛋白
傅里叶变换红外光谱
化学
乳清蛋白
色谱法
同步加速器
分离乳清蛋白粉
多糖
衰减全反射
化学工程
喷雾干燥
食品科学
红外光谱学
有机化学
物理
工程类
核物理学
作者
Woojeong Kim,Yong Wang,Jitraporn Vongsvivut,Qianyu Ye,Cordelia Selomulya
标识
DOI:10.1016/j.foodchem.2023.136565
摘要
This study aims to elucidate the stability of spray dried β-carotene microcapsules by identifying their surface composition using synchrotron-Fourier transform infrared (FTIR) microspectroscopy. To investigate the impact of enzymatic cross-linking and polysaccharide addition on heteroprotein, three wall materials were prepared: pea/whey protein blends (Con), cross-linked pea/whey protein blends (TG), and cross-linked pea/whey protein blends-maltodextrin complex (TG-MD). The TG-MD exhibited the highest encapsulation efficiency (>90 %) after 8 weeks of storage followed by TG and Con. Chemical images obtained using synchrotron-FTIR microspectroscopy confirmed that the TG-MD displayed the least amount of surface oil, followed by TG and Con, due to increasing amphiphilic β-sheet structure of the proteins led by cross-linking and maltodextrin addition. Both enzymatic cross-linking and polysaccharide addition improved the stability of β-carotene microcapsules, demonstrating that pea/whey protein blends with maltodextrin can be utilised as a hybrid wall material for enhancing the encapsulation efficiency of lipophilic bioactive compounds in foods.
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