Preparation of Stable Conjugated Linoleic Acid Microspheres Using Whey Protein Isolate-Gum Arabic  Complex

doi:10.7506/spkx1002-6630-201810006

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (10): 35-39.doi: 10.7506/spkx1002-6630-201810006

• Food Chemistry • Previous Articles Next Articles

Preparation of Stable Conjugated Linoleic Acid Microspheres Using Whey Protein Isolate-Gum Arabic Complex

YAO Xiaolin1,2,3, CHEN Yu1, SHU Meng1, ZHANG Kun3, JIANG Fatang1

(1. School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China; 2. School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China; 3. Ferguson (Wuhan) Biotechnologies Co. Ltd., Wuhan 430056, China)

Online:2018-05-25 Published:2018-05-15

Abstract

Abstract: In this paper, conjugated linoleic acid (CLA) microspheres stabilized with whey protein isolate (WPI)-gum arabic (GA) complex (WPI-GA ISCs) were prepared by the emulsification solvent evaporation method. The results showed that the solvent evaporation resulted in aggregation of WPI-GA complex and consequently shrinkage and collapse of the WPI-GA interface, contributing to the thicker layer. The emulsifying stability of WPI-GA ISCs was improved, thereby preventing particle aggregation and CLA leakage. When the concentration of WPI-GA ISCs was higher than 1%, the CLA microspheres had good physical stability and resolubility after freeze-drying with high efficiency of encapsulation and delivery in the gastrointestinal tract.

Key words: whey protein isolate (WPI)-gum arabic (GA) complex, emulsifying stability, conjugated linoleic acid, interface, gastrointestinal delivery

CLC Number:

TS201.2

YAO Xiaolin, CHEN Yu, SHU Meng, ZHANG Kun, JIANG Fatang. Preparation of Stable Conjugated Linoleic Acid Microspheres Using Whey Protein Isolate-Gum Arabic Complex[J]. FOOD SCIENCE, 2018, 39(10): 35-39.

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Preparation of Stable Conjugated Linoleic Acid Microspheres Using Whey Protein Isolate-Gum Arabic Complex

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