Oxidative Stability of Anhydrous Milkfat Microencapsulated in Whey Proteins
作者:
D.L. MOREAU,
M. ROSENBERG,
期刊:
Journal of Food Science
(WILEY Available online 1996)
卷期:
Volume 61,
issue 1
页码: 39-43
ISSN:0022-1147
年代: 1996
DOI:10.1111/j.1365-2621.1996.tb14721.x
出版商: Blackwell Publishing Ltd
关键词: microencapsulation;whey proteins;stability;milkfat
数据来源: WILEY
摘要:
ABSTRACTThe chemical stability was studied on anhydrous milkfat (AMF) encapsulated in whey protein isolate (WPI) and WPI combined with lactose (1:1 w/w WPI/L). AMF‐containing microcapsules, as well as bulk milkfat, were stored at 20°C with light, 40°C without light, and 50°C with and without light for up to 12 mo. Milkfat oxidation was monitored by oxygen uptake in headspace and hexanal accumulation. In all cases, AMF oxidation was significantly limited by microencapsulation in WPI or WPI/L. Whey proteins are effective microencapsulating ag
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