Comparative studies of loading lipophilic substances into casein micelles and investigating the influence of whey proteins and heat treatment on loading stability

被引：7

作者：

Moeller, Henrike ^{[1
]}

Martin, Dierk ^{[1
]}

Schrader, Katrin ^{[1
]}

Hoffmann, Wolfgang ^{[1
]}

Pargmann, Stefanie ^{[2
]}

Kurz, Janina ^{[1
]}

Lorenzen, Peter Chr. ^{[1
]}

机构：

[1] Max Rubner Inst, Kiel, Germany

[2] Schokoladenfabrik Gustav Berning GmbH & Co KG, Georgsmarienhutte, Germany

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2018年 / 71卷 / 04期

关键词：

Casein micelles; beta-Carotene; Vitamin D; Docosahexaenoic acid; Nanocarrier; Encapsulation; RECONSTITUTED SKIM MILK; POLYUNSATURATED FATTY-ACIDS; BOVINE BETA-LACTOGLOBULIN; DOCOSAHEXAENOIC ACID; VITAMIN-D; ENHANCED DISPERSIBILITY; OXIDATIVE STABILITY; KAPPA-CASEIN; SERUM CASEIN; BINDING SITE;

D O I：

10.1111/1471-0307.12535

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Application of casein micelles (CM) as nanocarriers for lipophilic substances was studied. Casein micelles were separated from skimmed milk by microfiltration. Casein micelles were partly dissociated at 2 degrees C, pH 5.5, and loaded with beta-carotene, vitamin D2 or docosahexaenoic acid (DHA). Loading concentrations and times were varied. Loading efficiency was in the order: beta-carotene > vitamin D2 > DHA. Optimal loading times were 60 min for beta-carotene and 15 min for vitamin D2 and DHA. Adding whey protein to loaded CM led to lower vitamin D2 content in the micellar phase. Heat treatment (85 degrees C/2 min) led to stable loading concentrations over 4 days of storage.

引用

页码：954 / 965

页数：12

共 3 条

[1] Pepsin-induced coagulation of casein micelles: Effect of whey proteins and heat treatment
Yang, Mengxiao
Ye, Aiqian
Yang, Zhi
Everett, David W.
Gilbert, Elliot Paul
Singh, Harjinder
FOOD CHEMISTRY, 2023, 402
[2] Disruption and reassociation of casein micelles during high pressure treatment: influence of whey proteins
Huppertz, Thom
de Kruif, Cornelis G.
JOURNAL OF DAIRY RESEARCH, 2007, 74 (02) : 194 - 197
[3] Influence of hydrophilic lecithins on the heat-induced interaction between whey-proteins and casein micelles
El-Bakry, MM
Neirynck, N
Van der Meeren, P
FEBS JOURNAL, 2005, 272 : 369 - 369

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