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Study of the Encapsulation Efficiency and Controlled Release Property of Whey Protein Isolate--Polysaccharide Complexes in W1/O/W2 Double Emulsions

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Published/Copyright: June 8, 2011
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 7 Issue 3

The complexes of whey protein isolate (WPI) with guar gum (GG) or gum arabic (GA) were used to prepare water-oil-water double emulsions. Lipid-soluble vitamin E (VE) and water-soluble vitamin B2 (VB2) were encapsulated together in these two systems. The abilities of these complexes to control the release rates were compared. When the ratio of WPI/polysaccharides increased from 5:0.1 to 5:0.5, the encapsulation efficiency (EE) of VE increased from 73 to 88 percent, and EEVB2 from 61 to 68 percent in WPI-GG system; whereas only minor changes were in both EEVE and EEVB2 in WPI-GA system. In the controlled release study, WPI-GG complexes showed better resistance to the attack of the enzymes than WPI-GA complexes did. These phenomena were attributed to the formation of compact aggregates promoted by electrostatic effects.

Keywords: W1/O/W2 double emulsion; whey protein; gum arabic; guar gum; a-Tocopherol; riboflavin; in vitro release
Published Online: 2011-6-8

©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston

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  4. The Use of an Inductive Coil System for the Description of Damages in Apple Tissue with Electrical Parameters
  5. Microencapsulation of Ferrous Fumarate for the Production of Salt Double Fortified with Iron and Iodine
  6. Influence of Microwave Osmotic Dehydration Pre-Treatment on the Second Stage of Air-Drying Kinetics of Apples
  7. Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder
  8. Characterisation of Potato Slices During Drying: Density, Shrinkage, and Thermodynamic of Sorption
  9. Modeling the Fracture Resistance of Sunflower Seed and Its Kernel as a Function of Moisture Content, Variety, Size and Loading Orientation
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  12. Moisture Sorption Isotherms and Thermodynamic Properties of Carrot
  13. Study of the Encapsulation Efficiency and Controlled Release Property of Whey Protein Isolate--Polysaccharide Complexes in W1/O/W2 Double Emulsions
  14. Extraction and Partial Characterisation of Hydrocolloid Gums from Some African Legumes
  15. Optimization of the Fermentation Conditions for 1-Deoxynojirimycin Production by Streptomyces lawendulae Applying the Response Surface Methodology
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https://doi.org/10.2202/1556-3758.2321
Keywords for this article
W1/O/W2 double emulsion; whey protein; gum arabic; guar gum; a-Tocopherol; riboflavin; in vitro release

Articles in the same Issue

  1. Article
  2. Development of a Functional Beverage Formulation with High Protein Content, Inulin and Stevia
  3. Response Surface Optimization of Enzymatic Hydrolysis of Silver Sillago (Sillago sihama) with Low Bitter Taste
  4. The Use of an Inductive Coil System for the Description of Damages in Apple Tissue with Electrical Parameters
  5. Microencapsulation of Ferrous Fumarate for the Production of Salt Double Fortified with Iron and Iodine
  6. Influence of Microwave Osmotic Dehydration Pre-Treatment on the Second Stage of Air-Drying Kinetics of Apples
  7. Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder
  8. Characterisation of Potato Slices During Drying: Density, Shrinkage, and Thermodynamic of Sorption
  9. Modeling the Fracture Resistance of Sunflower Seed and Its Kernel as a Function of Moisture Content, Variety, Size and Loading Orientation
  10. Optimizing Machine Vision Based Applications in Agricultural Products by Artificial Neural Network
  11. Impact of Fruit Ripeness on Physicochemical Properties and Convective Drying Characteristics of Kent Mango (Mangifera indica L. cv. 'Kent')
  12. Moisture Sorption Isotherms and Thermodynamic Properties of Carrot
  13. Study of the Encapsulation Efficiency and Controlled Release Property of Whey Protein Isolate--Polysaccharide Complexes in W1/O/W2 Double Emulsions
  14. Extraction and Partial Characterisation of Hydrocolloid Gums from Some African Legumes
  15. Optimization of the Fermentation Conditions for 1-Deoxynojirimycin Production by Streptomyces lawendulae Applying the Response Surface Methodology
  16. Shorter Communication
  17. Development of a Garlic Clove Peeler for Small Scale Industry
  18. Critical Review
  19. Recent Methods and Techniques of External Grading Systems for Agricultural Crops Quality Inspection - Review
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