Influence of Maltodextrin Addition on the Freeze-dry Stability of β-Lactoglobulin-based Emulsions with Controlled Electrostatic and/or Steric Interactions

• Published in: Food science and biotechnology 2011, 20(4), , pp.1143-1150
• Main Authors: Mun, S.H., Seoul National University, Seoul, Republic of Korea, McClements, David Julian, University of Massachusetts, Amherst, MA, USA, Surh, J.H., Kangwon National University, Samcheok, Republic of Korea
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; electrostatic; EMULSION; EMULSIONS; Food Science; freeze-dry stability; MALTODEXTRINA; MALTODEXTRINE; MALTODEXTRINS; Nutrition; Research Note; steric; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-011-0156-9

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.