Stability of protein-stabilised β-carotene nanodispersions against heating, salts and pH

Boon Seang Chu, Sosaku Ichikawa, Sumiyo Kanafusa, Mitsutoshi Nakajima

研究成果: ジャーナルへの寄稿学術誌査読

46 被引用数 (Scopus)


BACKGROUND: Milk proteins are used in a wide range of formulated food emulsions. The stability of food emulsions depends on their ingredients and processing conditions. In this work, β-carotene nanodispersions were prepared with selected milk-protein products using solvent-displacement method. The objective of this work was to evaluate the stability of these nanodispersions against heating, salts and pH. RESULTS: Sodium caseinate (SC)-stabilised nanodispersions possessed the smallest mean particle size of 17 nm, while those prepared with whey-protein products resulted in larger mean particle sizes (45-127 nm). Formation of large particles (mean particle size of 300 nm) started after 1 h of heating at 60 °C in nanodispersions prepared with SC. More drastic particle size changes were observed in nanodispersions prepared with whey protein concentrate and whey protein isolate. The SC-stabilised nanodispersions were fairly stable against Na+ ions at concentrations below lOOmmol L-1, but drastic aggregation occurred in ≥50 mmol L-1 CaCl2 solutions. Aggregation was also observed in whey protein-stabilised nanodispersions after the addition of NaCl and CaCl2 solutions. All sample exhibited the smallest mean particle size at neutral pH, but large aggregates were formed at both ends of extreme pH and at pH around the isoelectric point of the proteins. CONCLUSION: The nanodispersions prepared with SC were generally more stable against thermal processing, ionic strength and pH, compared to those prepared with whey proteins. The stable β-carotene nanodispersions showed a good potential for industrial applications.

ジャーナルJournal of the Science of Food and Agriculture
出版ステータス出版済み - 8月 15 2008

!!!All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 食品科学
  • 農業および作物学
  • 栄養および糖尿病


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