1. Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids.
- Author
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Tamm, Frederic, Gies, Katharina, Diekmann, Sabrina, Serfert, Yvonne, Strunskus, Thomas, Brodkorb, André, and Drusch, Stephan
- Subjects
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WHEY proteins , *PROTEIN hydrolysates , *OXIDATION , *MICROENCAPSULATION , *UNSATURATED fatty acids , *MOLECULAR weights - Abstract
The aim of the present study was to investigate the ability of partially hydrolysed whey proteins to microencapsulate fish oil. Microcapsules were produced by spray-drying emulsions composed of fish oil, glucose syrup (DE38) and β-lactoglobulin or hydrolysates thereof prepared using bovine trypsin or alcalase. Hydrolysis did not negatively affect encapsulation performance during spray-drying and microencapsulation efficiency was very high for all samples (99 ± 0.5%). However, enzymatic hydrolysis resulted in reduced formation of lipid hydroperoxides for all hydrolysate-stabilised microcapsules, except for the hydrolysate produced by alcalase (3% degree of hydrolysis). Hydrolysis by trypsin resulted in a more narrow molecular weight peptide profile and an increased accessibility of antioxidant amino acids. [ABSTRACT FROM AUTHOR]
- Published
- 2015
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