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Application of whey protein isolate fibrils in encapsulation and protection of β-carotene

Chao Zhang, Yuying Fu, Zeya Li, Teng Li, Yugang Shi, Hujun Xie, Yuan Li, Huanhuan Su and Zhenpeng Li (UGent)
(2021) FOOD CHEMISTRY. 346.
Author
Organization
Abstract
beta-Carotene (BC) exhibits several bioactive properties, but its application is restrained due to the unstability and low biological availability. In this study, protein fibrils were prepared from whey protein isolate fibrils (WPIF), which were used as carriers to protect and deliver BC. With the extension of heating time, the molecular weight of WPI decreased gradually. WPI was hydrolyzed into peptides which self-assembled into WPIF, resulting in significant changes in secondary structure, zeta-potential, viscosity and, antioxidant capacity. The main interactions between WPIF and BC were hydrogen bonding and hydrophobic interaction. The encapsulation efficiency of WPIF24 was increased from 76.55% to 92.11% compared to that of untreated WPI. Moreover, the simulated gastrointestinal release showed that the cumulative release of BC encapsulated by WPIF24 reached the maximum in the simulated intestine. Therefore, WPIF could be a potential delivery system for water-insoluble bioactive compounds with enhanced encapsulation efficiency and protection effect.
Keywords
hey protein fibrils, beta-Carotene, Encapsulation, Release, Stability, Structural properties

Citation

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MLA
Zhang, Chao, et al. “Application of Whey Protein Isolate Fibrils in Encapsulation and Protection of β-Carotene.” FOOD CHEMISTRY, vol. 346, 2021, doi:10.1016/j.foodchem.2020.128963.
APA
Zhang, C., Fu, Y., Li, Z., Li, T., Shi, Y., Xie, H., … Li, Z. (2021). Application of whey protein isolate fibrils in encapsulation and protection of β-carotene. FOOD CHEMISTRY, 346. https://doi.org/10.1016/j.foodchem.2020.128963
Chicago author-date
Zhang, Chao, Yuying Fu, Zeya Li, Teng Li, Yugang Shi, Hujun Xie, Yuan Li, Huanhuan Su, and Zhenpeng Li. 2021. “Application of Whey Protein Isolate Fibrils in Encapsulation and Protection of β-Carotene.” FOOD CHEMISTRY 346. https://doi.org/10.1016/j.foodchem.2020.128963.
Chicago author-date (all authors)
Zhang, Chao, Yuying Fu, Zeya Li, Teng Li, Yugang Shi, Hujun Xie, Yuan Li, Huanhuan Su, and Zhenpeng Li. 2021. “Application of Whey Protein Isolate Fibrils in Encapsulation and Protection of β-Carotene.” FOOD CHEMISTRY 346. doi:10.1016/j.foodchem.2020.128963.
Vancouver
1.
Zhang C, Fu Y, Li Z, Li T, Shi Y, Xie H, et al. Application of whey protein isolate fibrils in encapsulation and protection of β-carotene. FOOD CHEMISTRY. 2021;346.
IEEE
[1]
C. Zhang et al., “Application of whey protein isolate fibrils in encapsulation and protection of β-carotene,” FOOD CHEMISTRY, vol. 346, 2021.
@article{8771346,
  abstract     = {{beta-Carotene (BC) exhibits several bioactive properties, but its application is restrained due to the unstability and low biological availability. In this study, protein fibrils were prepared from whey protein isolate fibrils (WPIF), which were used as carriers to protect and deliver BC. With the extension of heating time, the molecular weight of WPI decreased gradually. WPI was hydrolyzed into peptides which self-assembled into WPIF, resulting in significant changes in secondary structure, zeta-potential, viscosity and, antioxidant capacity. The main interactions between WPIF and BC were hydrogen bonding and hydrophobic interaction. The encapsulation efficiency of WPIF24 was increased from 76.55% to 92.11% compared to that of untreated WPI. Moreover, the simulated gastrointestinal release showed that the cumulative release of BC encapsulated by WPIF24 reached the maximum in the simulated intestine. Therefore, WPIF could be a potential delivery system for water-insoluble bioactive compounds with enhanced encapsulation efficiency and protection effect.}},
  articleno    = {{128963}},
  author       = {{Zhang, Chao and Fu, Yuying and Li, Zeya and Li, Teng and Shi, Yugang and Xie, Hujun and Li, Yuan and Su, Huanhuan and Li, Zhenpeng}},
  issn         = {{0308-8146}},
  journal      = {{FOOD CHEMISTRY}},
  keywords     = {{hey protein fibrils,beta-Carotene,Encapsulation,Release,Stability,Structural properties}},
  language     = {{eng}},
  pages        = {{9}},
  title        = {{Application of whey protein isolate fibrils in encapsulation and protection of β-carotene}},
  url          = {{http://doi.org/10.1016/j.foodchem.2020.128963}},
  volume       = {{346}},
  year         = {{2021}},
}
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