期刊
FOOD CHEMISTRY
卷 352, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129267
关键词
?-Carotene; Complexation; Whey protein; OSA-modified starch; Solubility; Hydrophobic interaction
资金
- Riddet Institute, a New Zealand Centre of Research Excellence - Tertiary Education Commission
This study utilized a soluble complex formed by heated whey protein isolate and octenyl succinic anhydride-modified starch to encapsulate β-carotene, resulting in significantly increased solubility and stability. Various techniques such as microscopy and spectroscopy were used to evaluate the encapsulation effect on the complex structure. The encapsulated β-carotene exhibited improved chemical stability during long-term storage under low pH conditions.
In this study, a soluble complex formed between 0.5% (w/v) heated whey protein isolate (HWPI) and 5% (w/v) octenyl succinic anhydride (OSA)-modified starch at pH 4.5 was used to encapsulate ?-carotene for improving its solubility and stability. The apparent aqueous solubility of ?-carotene was increased markedly (264.05 ? 72.53 ?g/mL) after encapsulation in the soluble complex. Transmission electron microscopy and scanning electron microscopy were used to evaluate the effect of the encapsulation of ?-carotene on the structure of the soluble complex. Fourier transform infrared spectroscopy showed that the characteristic peaks of ?-carotene disappeared in the soluble complex, suggesting that ?-carotene may have been encapsulated into the soluble complex via hydrophobic interactions. X-ray diffraction indicated that the ?-carotene was in an amorphous form within the soluble complex. An accelerated stability test showed that the soluble complex could effectively improve the chemical stability of ?-carotene during long-term storage under low pH conditions.
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