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Cross‐linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n ‐3 fatty acids
Author(s) -
MoraGutierrez Adela,
Attaie Rahmat,
Kirven Jeneanne M.,
Farrell Harold M.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12450
Subject(s) - food science , chemistry , casein , tocopherol , bovine milk , carnosic acid , algae , fatty acid , antioxidant , biochemistry , biology , vitamin e , botany
Summary Bovine and caprine caseins were cross‐linked with microbial transglutaminase ( mTG ). The mTG ‐cross‐linked bovine or caprine casein dispersion, mixed with 14.5% maltodextrin (DE = 40), was used to prepare emulsions with 10.5% algae oil. Oxidative stability of emulsions was evaluated by peroxide values ( PV s) and anisidine values. Adding liposoluble rosemary extract rich in carnosic acid and δ‐tocopherol lowered the formation of hydroperoxides and their subsequent decomposition products in emulsions. Emulsions stabilised with liposoluble rosemary extract rich in carnosic acid and δ‐tocopherol were spray‐dried at 180/95 °C. Algae oil microencapsulated with mTG ‐cross‐linked bovine casein reduced PV by ≈ 34%, while the algae oil microencapsulated with mTG ‐cross‐linked caprine casein with low levels of α s1 ‐casein reduced PV by ≈ 42% at 4 weeks of storage at 30 °C. The investigation suggests that liposoluble rosemary extract rich in carnosic acid and δ‐tocopherol effectively protected algae oil during the coating process with mTG ‐cross‐linked bovine and caprine caseins. The above results clearly indicated that the choice of milk caseins (bovine vs. caprine) cross‐linked with mTG impacts the oxidative stability of spray‐dried algae oil emulsions (microcapsules) enriched with n ‐3 fatty acids.