Preparation of β-carotene nanoemulsions stablilized by Maillard Reaction Products of whey protein isolate and maltodextrin

doi:10.13386/j.issn1002-0306.2013.02.011

Preparation of β-carotene nanoemulsions stablilized by Maillard Reaction Products of whey protein isolate and maltodextrin[J]. Science and Technology of Food Industry, 2013, (02): 279-282. DOI: 10.13386/j.issn1002-0306.2013.02.011

Citation:

Preparation of β-carotene nanoemulsions stablilized by Maillard Reaction Products of whey protein isolate and maltodextrin

Graphical Abstract

Abstract

Abstract

Conditons for preparing nanoemulsions were investigated systematically. The Maillard Reaction Products (MRPs) were prepared by dry heating which were further used to prepare β-carotene nanoemulsions. The physical stability of the obtained nanoemulsions and the β-carotene degregation kinetics were simultaneously studied. The result showed that nanoemulsions stabilized by MRPs with smaller fat globe size were much physically stable compared with the nanoemulsions stablized by native WPI. However, the β-carotene in MRPs stablized nanoemulsions degradated more rapidly which mechanism should be futher studied in future.

FullText(HTML)

References (10)

Supplements (0)

Cited By

Science and Technology of Food Industry

Preparation of β-carotene nanoemulsions stablilized by Maillard Reaction Products of whey protein isolate and maltodextrin

Abstract

Catalog

Export File

Citation

Format

Content