Development of egg white protein aerogels as new matrix material for microencapsulation in food

被引：75

作者：

Selmer, Ilka ^{[1
]}

Kleemann, Christian ^{[2
]}

Kulozik, Ulrich ^{[2
]}

Heinrich, Stefan ^{[3
]}

Smirnova, Irina ^{[1
]}

机构：

[1] Hamburg Univ Technol, Inst Thermal Separat Proc, D-21073 Hamburg, Germany

[2] Tech Univ Munich, Res Ctr Nutr & Food Sci ZIEL, Dept Technol, Chair Food Proc Engn & Dairy Technol, D-85354 Freising Weihenstephan, Germany

[3] Hamburg Univ Technol, Inst Solids Proc Engn & Particle Technol, D-21073 Hamburg, Germany

来源：

JOURNAL OF SUPERCRITICAL FLUIDS | 2015年 / 106卷

关键词：

Aerogel; Food; Egg white; Protein; Irreversible heat coagulation; TECHNOLOGY; PH;

D O I：

10.1016/j.supflu.2015.05.023

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Egg white protein hydrogels formed by heat coagulation were used to obtain aerogel structures by super-critical drying. Hydrogels were prepared from pasteurized and spray-dried egg white at different pH, ionic concentrations and protein content to modify the characteristics of the dried protein network. The largest BET-surface areas were found at low and high pH, the most mechanically stable aerogels at alkaline pH. It was shown that the protein network is preserved during supercritical drying. Egg white as precursor for aerogels opens a new field of application for those proteins as microencapsulation material for sensitive or unpleasant tasting food additives. (C) 2015 Elsevier B.V. All rights reserved.

引用

页码：42 / 49

页数：8

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