Abstract:

The interaction between casein and maltodextrin during the formation of microcapsule wall was investigated
using fourier transform infrared spectroscopy combined with other mathematical treatments such as deconvolution,
second derivative spectroscopy and curve fitting. A preliminary investigation was conducted to explore the mechanism of
interaction between these two materials. Results showed that following heating and spray drying treatments, changes of the
amideⅠbands and the amide Ⅲ bands of casein occurred. The interaction between casein and maltodextrin was present in
the form of cross-linking and a strong hydrogen bond was then formed. In this study, the emulsifying capacity and emulsion
stability of casein were also measured with or without the addition of maltodextrin. The increased content of α-helix and
random coil contributed to the higher emulsifying capacity and stability of casein in the presence of maltodextrin.