Zinc incorporation capacity of whey protein nanoparticles prepared with desolvation with ethanol

被引：43

作者：

Guelseren, Ibrahim ^{[1
]}

Fang, Yuan ^{[2
]}

Corredig, Milena ^{[1
]}

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

[2] Pepsi Cola Co, Valhalla, NY 10595 USA

来源：

FOOD CHEMISTRY | 2012年 / 135卷 / 02期

关键词：

Whey protein nanoparticles; Zinc incorporation; Desolvation; Ethanol; Particle size analysis; Ion chromatography; Storage stability; COMBAT ZINC; DEFICIENCY; STRATEGIES; MILK;

D O I：

10.1016/j.foodchem.2012.04.146

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Whey protein isolate (WPI) nanoparticles were prepared using ethanol desolvation, and their capacity to incorporate ZnCl2 was analysed. Desolvation was carried out at pH 9 and the volume of added ethanol was 0-3 times the volume of protein solution. The desolvated solutions were dispersed in acidified water (pH 3) immediately after desolvation. The size of the WPI nanoparticles increased with the volume ratio of ethanol:water used, as well as with the amount of ZnCl2. The nanoparticles showed high incorporation efficiencies, and remained stable after 30 days of storage at 22 degrees C. The amount of zinc incorporated in the WPI particle suspensions was within the range of daily zinc requirements for healthy adults. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：770 / 774

页数：5

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