Modification of molecular conformation of spray-dried whey protein microparticles improving digestibility and release characteristics

2019 ◽  
Vol 280 ◽  
pp. 255-261 ◽  
Author(s):  
Qianyu Ye ◽  
Meng Wai Woo ◽  
Cordelia Selomulya
Keyword(s):  
Whey Protein ◽  
Molecular Conformation ◽  
Spray Dried ◽  
Protein Microparticles

Effect of crosslink density on the water-binding capacity of whey protein microparticles

2015 ◽  
Vol 44 ◽  
pp. 277-284 ◽  
Author(s):  
Jorien P.C.M. Peters ◽  
Hannemieke Luyten ◽  
Arno C. Alting ◽  
Remko M. Boom ◽  
Atze Jan van der Goot
Keyword(s):  
Whey Protein ◽  
Crosslink Density ◽  
Binding Capacity ◽  
Water Binding ◽  
Protein Microparticles

scholarly journals Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions

2013 ◽  
Vol 51 (2) ◽  
pp. 872-878 ◽  
Author(s):  
Clarice Gebara ◽  
Karina S. Chaves ◽  
Maria Cecília E. Ribeiro ◽  
Flavia N. Souza ◽  
Carlos R.F. Grosso ◽  
...  
Keyword(s):  
Whey Protein ◽  
Lactobacillus Acidophilus ◽  
Gastrointestinal Conditions ◽  
Lactobacillus Acidophilus La5 ◽  
Protein Microparticles

Comparison of Whey Protein Concentrate and Spray-Dried Plasma Protein in Diets for Weanling Pigs1

2007 ◽  
Vol 23 (2) ◽  
pp. 116-122 ◽  
Author(s):  
R.O. Gottlob ◽  
J.M. DeRouchey ◽  
M.D. Tokach ◽  
J.L. Nelssen ◽  
R.D. Goodband ◽  
...  
Keyword(s):  
Whey Protein ◽  
Plasma Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Spray Dried

Proposing Novel Encapsulating Matrices for Spray-Dried Ginger Essential Oil from the Whey Protein Isolate-Inulin/Maltodextrin Blends

2016 ◽  
Vol 10 (1) ◽  
pp. 115-130 ◽  
Author(s):  
Regiane Victória de Barros Fernandes ◽  
Eric Keven Silva ◽  
Soraia Vilela Borges ◽  
Cassiano Rodrigues de Oliveira ◽  
Maria Irene Yoshida ◽  
...  
Keyword(s):  
Essential Oil ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Spray Dried

scholarly journals Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1878
Author(s):  
Kaixin Li ◽  
Bowen Pan ◽  
Lingjun Ma ◽  
Song Miao ◽  
Junfu Ji
Keyword(s):  
Relative Humidity ◽  
Whey Protein ◽  
Food Systems ◽  
Protein Isolate ◽  
Core Material ◽  
Wall Material ◽  
Dextrose Equivalent ◽  
Flavor Release ◽  
Wall Materials ◽  
Spray Dried

The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on retention of flavor substances during storage, and the dynamic release of flavor substances during dissolution. MDs with three different DE values and whey protein isolate were mixed in a ratio of 4:1 as wall materials to encapsulate ethyl acetate, and powdered microcapsules were prepared by spray drying. It was proved that MD could reduce the diffusion of flavor substances under different relative humidity conditions through the interaction between core material and wall material. During dissolution, MD released flavor substances quickly owing to its superior solubility. The reconstituted emulsion formed after the powder dissolved in water recaptured flavor substances and made the system reach equilibrium. This study explored the mechanism of flavor release during the storage and dissolution of powder microcapsules and should help us understand the application of powder microcapsules in food systems.

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