Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 477135
Title Characterisation and use of ß-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof
Author(s) Serfert, Y.; Lamprecht, C.; Tan, C.P.; Rossier Miranda, F.J.; Schroen, C.G.P.H.; Boom, R.M.
Source Journal of Food Engineering 143 (2014). - ISSN 0260-8774 - p. 53 - 61.
DOI https://doi.org/10.1016/j.jfoodeng.2014.06.026
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) in-water emulsions - spray-drying behavior - emulsifying properties - interfacial rheology - antioxidant activity - lipid oxidation - protein fibrils - amyloid fibrils - ionic-strength - whey proteins
Abstract There is a growing interest in using fibrils from food grade protein, e.g. ß-lactoglobulin, as functional ingredients. In the present study, the functionality of fibrillar ß-lactoglobulin from whey protein isolate (WPI) was compared to native WPI in terms of interfacial dilatational rheology and emulsifying activity at acidic conditions (pH 2.0 and 3.0). We report here for the first time data on microencapsulation of fish oil by spray-drying as well as oxidative stability of the oil in emulsions and microcapsules in dependence of WPI conformation. WPI fibrils exerted a significantly higher elasticity at the oil–water (o/w) interface and a better emulsifying activity at a fixed oil content compared to native WPI. Microencapsulation efficiency was also higher with fibrillar WPI (>95%) compared to native WPI (~90%) at pH 2.0 and a total oil and protein content of 40% and 2.2%, respectively, in the final powder. The oxidative deterioration was lower in emulsions and microcapsules prepared with fibrillar than with native WPI. This was attributed to improved interfacial barrier properties provided by fibrils and antioxidative effects of coexisting unconverted monomers, particularly hydrophilic peptides
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