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Native casein micelles as nanocarriers for β‐carotene: pH ‐and temperature‐induced opening of the micellar structure
Author(s) -
Moeller Henrike,
Martin Dierk,
Schrader Katrin,
Hoffmann Wolfgang,
Lorenzen Peter Chr.
Publication year - 2017
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.13387
Subject(s) - nanocarriers , micelle , chemistry , casein , dynamic light scattering , carotene , chromatography , phosphate , emulsion , skimmed milk , chemical engineering , food science , biochemistry , nanoparticle , drug delivery , aqueous solution , organic chemistry , engineering
Summary To apply native casein micelles ( CM ) as nanocarriers for lipophilic substances in non‐ or low‐fat food products, they have to be conditioned before loading. In this study, an experimental set‐up for the production and loading of CM was developed. Microfiltration was used to separate CM from skimmed milk. To identify optimal loading conditions temperatures (2, 20, 40 °C), pH values (6.8 and 5.5) and holding times (5, 15, 30, 60 min) were varied. The release of calcium, phosphate and protein from the micellar phase as well as static light scattering and transmission electron microscopy showed that CM were optimally primed at 2 °C and a pH of 5.5 for 5 min. Therefore, loading with β‐carotene was performed under those conditions. After the back‐extraction of β‐carotene, the photometrical analyses revealed total recovery rates of >79% whereby 94% of it was associated with the native CM .