Evaluation of the fatty matter contained in microcapsules obtained by double emulsification and subsequent enzymatic gelation method
详细信息 查看全文
- 作者：Leilane Costa de Conto ; Gabriel Deschamps Fern ; es ; Carlos Raimundo Ferreira Grosso ; Marcos N. Eberlin ; Lireny Aparecida Guaraldo Gon莽alves
- 关键词：Omega-3 polyunsaturated fatty acids content ; Microcapsules ; Soy protein isolate ; Transglutaminase ; Extraction methods
- 刊名：Food Research International
- 出版年：November, 2013
- 年：2013
- 卷：54
- 期：1
- 页码：432-438
- 全文大小：606 K
文摘
The objective of this study was to evaluate encapsulated fatty matter using double emulsification and subsequent enzymatic gelation method using soy protein isolate cross-linked by transglutaminase. For this purpose, six extractions methods (acids, alkaline and enzymatic methods) were used. The extraction methods showed differences, total or partial extraction being observed when using the acid method, alkaline enzymatic method and the acid method with direct determination of the fatty acid composition. The presence of triglycerides and ethyl ester was investigated in the microcapsules by easy ambient sonic-spray ionization mass spectrometry (EASI-MS), high performance size exclusion chromatography (HPSEC) and the fatty acid composition as determined by gas chromatography (GC). The microcapsules were shown to contain 1.07 g omega-3 fatty acids / 100 g microcapsules.