Journal
JOURNAL OF FOOD ENGINEERING
Volume 131, Issue -, Pages 65-74Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2014.01.018
Keywords
Core shell microparticles; beta-Lactoglobulin; Carboximethylcellulose; Electrostatic deposition; Lyophilization
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Funding
- University of Buenos Aires [UBACyT 20020120200087BA, 20020110300042]
- Consejo Nacional de Investigaciones Cientificas y Tecnicas [11220110100317]
- Agencia Nacional de Promocion Cientifica y Tecnologica [PICT-2011-1279]
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The aim of this work was to build, to isolate and to characterize, core-shell microparticles composed of a core of thermally aggregated beta-lactoglobulin (beta-lg) covered by a shell of carboxymethylcellulose (CMC). The core-shell particles were obtained by mixing (beta-lg)(n) and CMC solutions at pH 7 and finally, decreasing the pH up to 4, promoting the adsorption of CMC on the protein core due their opposite electric charge. The core-shell microparticles were characterized by static laser light scattering (SLS), optical microscopy and atomic force microscopy (AFM). At pH 4, ( beta-lg)(n) showed a diameter similar to 200 nm, but after adding the polysaccharide had a diameter similar to 1 mu m. The microscopy corroborated the data obtained by SLS measurements. Core-shell microparticles could be isolated by lyophilization and potentially applied as a fat replacement and/or a delivery systems for encapsulated substances in food formulations. (C) 2014 Elsevier Ltd. All rights reserved.
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