期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 90, 期 -, 页码 440-447出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.12.055
关键词
Milk protein; Nano delivery system; Omega-3 fatty acid; Oxidation; Off-flavor
资金
- Gyeongsang National University Fund
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Education, Republic of Korea [NRF-2014R1A1A2059497]
- High Value-added Food Technology Development Program - Korea Inst. of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET), Republic of Korea [314045-03]
The objectives of this research were to investigate the effects of sub-ambient temperature treatment and degree of substitution (DS) of oleic acid-modified chitosan oligosaccharide (CSO-OA) on the entrapment efficiency of docosahexaenoic acid (DHA) and oxidative stability in beta-lactoglobulin (beta-LG)/CSO-OA nanoparticles during storage in skim milk. Nanoparticles were prepared at various sub-ambient temperature from 5 to 25 degrees C with various DS from 0 to 7.4%. More than 0.2 g/L of DHA were successfully entrapped in beta-LG/CSO-OA nano particles. An increase in the entrapment efficiency of DHA from 77.6 to 82.0% was observed as temperature was decreased and DS of CSO-CIA was increased. Compared with free DHA, entrapped DHA led to a decrease in overall peroxide value from 0.690 to 0.559 and p-anisidine value from 1.159 to 0.914, and development of off flavor compounds during 16 days of storage indicating entrapment in beta-LG/CSO-OA nanoparticles can enhance the oxidative stability of DHA. A decrease in temperature and an increase in DS of CSO-OA resulted in a reduction in the formation of off-flavor compounds. In conclusions, sub-ambient temperature treatment and DS of CSO-OA were crucial factors affecting DHA entrapment efficiency and oxidative stability in nanoparticles during storage in skim milk.
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