Influence of Pectin on the Stability of Whey Protein Isolate Stabilized Emulsion for Encapsulating Lutein

Bertrand Muhoza ； Eric Karangwa ； Emmanuel Duhoranimana ； Xiaoming Zhang ； Shuqin Xia

《Advance Journal of Food Science and Technology》 12卷11期 (2016/12) Pp. 617-626

https://doi.org/10.19026/ajfst.12.3320

摘要

The effect of pH, thermal treatment and storage stability of lutein-loaded emulsion prepared with whey protein isolate and stabilized by low and high methyl pectin was investigated. Results showed that emulsions prepared in the absence of pectin were highly unstable and flocculated with increasing temperature (60-120°C) and this was attributed to protein denaturation. On the other hand, the additional of second layer of high methyl or low methyl pectin improved the stability of the emulsion against the environmental stresses. This was due to formation of steric barrier onto droplets. Furthermore, high methyl pectin showed a better stability than low methyl which was attributed to increased viscosity of water phase. The double layer emulsions of whey protein isolate and high methyl pectin exhibited a better physical and chemical stability than single layer emulsions. Additionally, high methyl pectin double layer increased lutein retention during the 5 weeks storage at different temperatures. Therefore, these findings could be useful for preparation of stable lutein emulsion.

關鍵字

Emulsion stability ； lutein ； pectin ； whey protein isolate