文章基本信息

标题：ENCAPSULATION OF ZINC-CHLOROPHYLL DERIVATIVES IN WHEY PROTEIN MATRIX BY EMULSION/COLD-SET GELATION
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作者：Gülay Özkan ; Seda Ersus Bilek
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2018
卷号：43
期号：1
页码：174-183
DOI：10.153237/gida.321167
出版社：Association of Food Technology, Turkey
摘要：Encapsulation of spinach zinc-chlorophyll (Zn-chlorophyll) derivatives in whey protein matrix by emulsion/cold-set gelation seems to be a promising alternative method for handling stabilized green natural colorant. The main important parameter was the pH of the emulsion system that caused precipitation of the whey protein. The shape of the beads containing 1 and 5% Zn-chlorophyll derivatives were spherical, while beads containing 10% Zn-chlorophyll derivatives production resulted in precipitation of whey protein due to isoelectric point (pI= 4.9). Encapsulation efficiency was determined for different loads of active material, whereas, the highest value was obtained for 1% Zn-chlorophyll derivatives containing beads. Beads with 5% Zn-chlorophyll derivatives showed the best stability for color values (L*=31.25 ± 0.06, a*= -2.91 ± 0.11, and b*= 25.85 ± 0.08), and a 74% protection of the total chlorophyll content was maintained at the end of 3 months of storage at 4 °C.
关键词：zinc chlorophyll derivatives; whey protein; emulsion/cold-set gelation; and bead