Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptides
作者： Graham J O’Neill , Thelma Egan , Jean Christophe Jacquier , Michael O’Sullivan , E Dolores O’Riordan
DOI: 10.1016/J.FOODCHEM.2014.03.002
关键词: Peptide 、 Hydrophobic effect 、 Amino acid 、 Chemistry 、 Riboflavin 、 Chromatography 、 Whey protein
摘要: Abstract Whey microbeads manufactured using a cold-set gelation process, have been used to encapsulate bioactives. In this study whey were riboflavin 2 methods. Riboflavin was added the microbead forming solution however diffusional losses of occurred during subsequent bead preparation. To overcome loss, second approach ‘load’ by soaking in assessed. Significantly (p ⩽ 0.05) higher concentrations obtained ‘loaded’ (361 mg/L) compared (48 mg/L). uptake shown be via partition process. As partitioning is often driven hydrophobic interactions amino acids and peptides varying hydrophobicities examined. The % encapsulation increased with increasing molecule hydrophobicity maximum 89% encapsulation. are well suited act as sorbents for
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