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Comparison of whey protein particles and emulsions for the encapsulation and protection of α-tocopherol

Fang, Zheng, Xu, Xiaoying, Cheng, Hao, Li, Juan, Guang, Cui'e, Liang, Li
Journal of food engineering 2019 v.247 pp. 56-63
alpha-tocopherol, emulsions, encapsulation, hydrophobicity, storage quality, storage temperature, whey protein isolate, zeta potential
Food proteins have been widely used for the preparation of emulsion-based carriers and lipid-free carriers. In this study, whey protein isolate (WPI)-α-tocopherol particles and emulsions were prepared at protein's concentrations from 0.5% to 5.0% and initial concentrations of α-tocopherol ∼0.06% and 0.12%. Concentration of α-tocopherol affected the size of WPI particles but not that of WPI emulsions. ζ-Potential of WPI particles was greater than that of WPI emulsions. Encapsulation efficiency of α-tocopherol was greater in the emulsions than in the particles, but not at 0.12% α-tocopherol and 5.0% WPI. Storage stability of α-tocopherol was better in WPI emulsions than particles at 25 °C and at the intermediate stage of 45 °C but contrary at the ending of storage at 45 °C. The data gathered here should be useful for the development of protein-based carrier systems for hydrophobic components.