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Synergistic effects of whey protein–polysaccharide complexes on the controlled release of lipid‐soluble and water‐soluble vitamins in W 1 /O/W 2 double emulsion systems
Author(s) -
Li Bin,
Jiang Yanfeng,
Liu Fei,
Chai Zhi,
Li Yanxia,
Li Yuanyuan,
Leng Xiaojing
Publication year - 2012
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/j.1365-2621.2011.02832.x
Subject(s) - whey protein isolate , chemistry , emulsion , whey protein , carrageenan , pectin , polysaccharide , food science , controlled release , chromatography , biochemistry , chemical engineering , engineering
Summary Lipid‐soluble vitamin E (V E ) and water‐soluble vitamin B 2 (V B2 ) can be encapsulated together in the same water–oil–water emulsion system. The ability of whey protein isolate (WPI)–polysaccharide complexes to synergistically control the release rates in such a system was investigated. The complexes studied were WPI–low methoxyl pectin (LMP) and WPI–κ‐carrageenan (KCG). The encapsulation efficiency of V E and V B2 of the WPI system is 66% and 64% and increases by about 1.4‐ and 1.2‐fold in the WPI–LMP and WPI–KCG complexes, respectively, which serve as selective non‐pH‐dependent barriers against enzyme attack. These complexes also greatly ameliorate the controlled release rates of both vitamins. The low‐charge LMP, with its multiple protein‐ and oil‐binding abilities, exhibits greater synergistic effects than the high‐charge KCG.