Iron-encapsulated cold-set whey protein isolate gel powder - Part 1: Optimisation of preparation conditions and invitro evaluation
Küçük Resim Yok
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Blackwell
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
A central composite design with a quadratic model was used to investigate the effects of three independent variables involved in the synthesis of iron-encapsulated cold-set whey protein isolate gel (WPI) on encapsulation efficiency (EE) and L*, a*, b* colour characteristics. The optimal conditions for maximum EE with minimum colour alteration were determined as 6.8% WPI, 18.8mM iron and pH 7. In an invitro gastrointestinal assay, only about 28% of the encapsulated iron was released in the gastric condition (with pepsin at pH 1.2), compared to 95% in the intestinal condition (with pancreatin at pH 7.5).
Açıklama
Anahtar Kelimeler
Cold Gelation, Freeze-Drying, Iron Encapsulation, Invitro Release, Whey Protein Isolate, Beta-Lactoglobulin, Gelation, Particles, Hydrogels, Impact, Heat, Acid
Kaynak
International Journal Of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
70
Sayı
1
