FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (14): 15-22.doi: 10.7506/spkx1002-6630-20180528-387

• Food Chemistry • Previous Articles     Next Articles

Impact of Ca2+ Cross-Linking on β-Carotene-Loaded Hydrogel Microparticles

WU Xiaolin, WANG Jian, ZOU Liqiang, YAN Chi, LIU Wei   

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, China
  • Online:2019-07-25 Published:2019-07-23

Abstract: In this study, β-carotene-loaded protein emulsion was prepared and then used to prepare hydrogel microparticles cross-linked with different concentrations of Ca2+. The influence of Ca2+ crosslinking on the basic properties and stability of hydrogel microparticles was investigated. It turned out that there were no significant differences in the particle size of hydrogel microparticles cross-linked with different concentrations of Ca2+. Both the viscosity and gel strength of hydrogel microparticles increased with the increase of Ca2+ concentration. The cross-linked hydrogel microparticles had better centrifugal stability. There was an obvious phase separation in the emulsion at pH 3–5, while the hydrogel microparticles were relatively stable to at pH 3–7. A slight phase separation occurred in the cross-linked hydrogel microparticles with a low concentration of Ca2+ (0–2 mmol/L) at high salt levels (> 2 mol/L NaCl). However, the cross-linked β-carotene-loaded hydrogel microparticles with 2–4 mmol/L Ca2+ concentrations were stable at different salt levels. In the storage experiments, the retention of β-carotene in the hydrogel microparticles was higher than in the emulsion, and it was improved by Ca2+ cross-linking.

Key words: β-carotene, emulsion, hydrogel microparticles, stability

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