Preparation of the Inclusion Complex of Whey Protein and Sweet Orange Oil

Inclusion complex of whey protein and sweet orange oil was prepared with high pressure homogenization and heated treatment,respectively. And based on the single factor experiments,the two preparation processes were optimized. The results showed that,the optimzed prepared conditions for the inclusion complex prepared with the help of high pressure homogenization were as follows:homogenization at 40 MPa for 3 times,the ratio of whey protein's quality to sweet orange oil's volume was 1:0.75 (g/mL),and under these conditions,the inclusion rate of sweet orange oil could reach 84.11%±1.33% and the effective content of sweet orange oil in the inclusion complex was(346.36±5.47) mg/g;the optimzed prepared conditions for the inclusion complex prepared with the help of heated treatment were as follows:The ratio of whey protein's quality to sweet orange oil's volume was 8:1 (g/mL),heat stimulated temperature 70 ℃,heat stimulated time 20 min,reaction time 20 min,and under these conditions,the inclusion rate of sweet orange oil was 39.95%±1.60% and the effective content of sweet orange oil in inclusion complex was(47.56±1.90) mg/g;preparing the inclusion complex with high pressure homogenization,the inclusion rate of sweet orange oil and the effective content of sweet orange oil in the inclusion complex were highly significant better(p<0.01)than that of preparing the inclusion complex with the help of heated treatment,respectively. So the effect of preparing the inclusion complex with high pressure homogenization is better.