Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids

摘要: The aim of the present study was to investigate ability partially hydrolysed whey proteins microencapsulate fish oil. Microcapsules were produced by spray-drying emulsions composed oil, glucose syrup (DE38) and β-lactoglobulin or hydrolysates thereof prepared using bovine trypsin alcalase. Hydrolysis did not negatively affect encapsulation performance during microencapsulation efficiency very high for all samples (99 ± 0.5%). However, enzymatic hydrolysis resulted in reduced formation lipid hydroperoxides hydrolysate-stabilised microcapsules, except hydrolysate alcalase (3% degree hydrolysis). a more narrow molecular weight peptide profile an increased accessibility antioxidant amino acids. 1 Practical applications: Whey proteins, by-product cheese industry, possess excellent nutritional properties, but have limited functional properties their native form. Partial can significantly enhance these properties. This showed suitability protein as emulsifiers spray-dried emulsions, which improve capacity stabilisation sensitive ingredients. Partially enzymatically serving increase oxidative stability microencapsulated polyunsaturated fatty acids.