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Water‐Insoluble, Whey Protein‐ based Microspheres Prepared by an All‐aqueous Process
Author(s) -
ROSENBERG M.,
LEE S. J.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb17867.x
Subject(s) - microsphere , aqueous solution , chemistry , whey protein , adsorption , core (optical fiber) , chemical engineering , whey protein isolate , biopolymer , chromatography , materials science , polymer , organic chemistry , composite material , engineering
Calcium‐alginate coated microspheres consisting of whey proteins and a model sensitive core, paprika oleoresin, were prepared using an all‐aqueous process. Core‐in‐wall emulsions containing 20% or 25% whey protein isolate and 15% to 50% (wt/wt) core were investigated. Retention of proteins and core during the process ranged from 84.9% to 95.6% and from 91.4% to 95.7%, respectively. Results indicated that microspheres were water‐insoluble and the encapsulated sensitive core was effectively protected against oxidative deterioration. This protection could be attributed to the protein‐based layer adsorbed at the oil/water interface. The matrix of the microspheres exhibited microstructural features of an interactive composite‐type material. Results suggested the potential suitability of the microspheres as delivery systems for controlled core release in food applications.