Oxidative stability of anhydrous milkfat microencapsulated in whey proteins

被引：83

作者：

Moreau, DL ^{[1
]}

Rosenberg, M ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 01期

关键词：

microencapsulation; whey proteins; stability; milkfat;

D O I：

10.1111/j.1365-2621.1996.tb14721.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The 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 degrees C with light, 40 degrees C without light, and 50 degrees 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 agents.

引用

页码：39 / 43

页数：5

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