Interfacial protein engineering for spray-dried emulsions - Part II: Oxidative stability

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• 作者：Annelie Damerau ; Timo Moisio ; Riitta Partanen ; Pirkko Forssell ; Anna-Maija Lampi ; Vieno Piironen
• 关键词：Oxidation ; Sunflower oil ; Spray-dried emulsion ; Maltodextrin&ndash ; Na-caseinate ; Cross-linking
• 刊名：Food Chemistry
• 出版年：2014
• 出版时间：1 February, 2014
• 年：2014
• 卷：144
• 期：Complete
• 页码：57-64
• 全文大小：1198 K

文摘

The aim of this work was to investigate how the oxidative stability of encapsulated oil is affected by the humidity response of a Na-caseinate-maltodextrin matrix. Furthermore, the effect of modification of the interfacial Na-caseinate layer through cross-linking was studied. For this purpose, two model spray-dried emulsions containing sunflower oil, maltodextrin, and either non-cross-linked or cross-linked Na-caseinate were stored at different relative humidities (RHs; ¡«0 % , 11 % , 33 % , 54 % , and 75 % ). Increasing RH improved the oxidative stability of the spray-dried emulsions. This behaviour was mainly linked to the loss of individual powder particles upon caking and collapsing of the matrix at RH 75 % . Oxidation of non-encapsulated surface lipids with a proportion of ca. 5 % of total lipids was only twofold compared to total lipids. Excess protein on particle surfaces may have delayed oxidation, e.g., by its radical scavenging activity. Under several storage conditions, cross-linking of the protein slightly improved the oxidative stability.