Effect of Calcium-induced Whey Protein Encapsulation System on Stability of Vitamin B12

doi:10.7506/spkx1002-6300-201003001

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 1-4.doi: 10.7506/spkx1002-6300-201003001

Effect of Calcium-induced Whey Protein Encapsulation System on Stability of Vitamin B12

CHAI Zhi，LENG Xiao-jing*

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received:2009-06-30 Revised:2009-10-26 Online:2010-02-01 Published:2010-12-29
Contact: LENG Xiao-jing E-mail:xiaojing.leng@gmail.com

Abstract

Abstract:

Whey protein was used as the carrier to encapsulate and protect vitamin B12. Results indicated that network microstructure formed by heat-denatured whey protein isolate (WPI) under the induction of Ca2+ could effectively encapsulate vitamin B12. The optimal concentrations of WPI and calcium for encapsulation efficiency of vitamin B12 were 8% and 0.2 mol/L, respectively. The highest encapsulation efficiency was up to 50% under this optimal condition. Moreover, under mimic gastric conditions, this encapsulation system exhibited a delayed release of vitamin B12 to reduce the damage of vitamin B12 by acid or pepsin. On the other hand, under mimic intestinal environments, vitamin B12 could be completely released from protein encapsulation system within 2 h.

Key words: whey protein isolate, vitamin B12, encapsulation, stabilization

CLC Number:

TS201.21

CHAI Zhi，LENG Xiao-jing*. Effect of Calcium-induced Whey Protein Encapsulation System on Stability of Vitamin B12[J]. FOOD SCIENCE, 2010, 31(3): 1-4 https://doi.org/10.7506/spkx1002-6300-201003001

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Effect of Calcium-induced Whey Protein Encapsulation System on Stability of Vitamin B12

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