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Influence of Maltodextrin Addition on the Freeze-dry Stability of β-Lactoglobulin-based Emulsions with Controlled Electrostatic and/or Steric Interactions
Three types of emulsions (β-Lg-, β-Lg-pectin-, and β-Lg-ι-carrageenan-coated emulsions) with controlled electrostatic and/or steric interactions were prepared, and then examined for their freeze-dry stability in the absence or presence of 6% maltodextrin (MD). In the absence of MD, all emulsions wer...
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Published in: | Food science and biotechnology 2011, 20(4), , pp.1143-1150 |
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Main Authors: | , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | Three types of emulsions (β-Lg-, β-Lg-pectin-, and β-Lg-ι-carrageenan-coated emulsions) with controlled electrostatic and/or steric interactions were prepared, and then examined for their freeze-dry stability in the absence or presence of 6% maltodextrin (MD). In the absence of MD, all emulsions were highly unstable to freeze-drying, nevertheless, the β-Lg-pectin-coated emulsions (d∧32=5.37, d∧43=35.11 ㎛) that were stabilized mostly by steric repulsion showed better stability than the other 2 emulsions (no dried power was obtained). The freeze-dry instability of all emulsions was improved with MD addition, particularly in the β-Lg- (d∧43=1.10 ㎛) and β-Lg-ι-carrageenan-coated emulsions (d∧43=0.58 ㎛) that were stabilized by electrostatic repulsive force. In the presence of MD, the β-Lg-ι-carrageenan-coated emulsions showed the highest stability to freeze-drying, which was attributed to the cooperative impact of steric and electrostatic repulsion. This study implicates that the major mechanism for stabilizing emulsions against freeze-drying could be different depending on the absence or presence of MD. |
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ISSN: | 1226-7708 2092-6456 |
DOI: | 10.1007/s10068-011-0156-9 |