Casein Microparticles from Blend Films Forming Casein/α-Tocopherol Emulsion Droplets in Solution

Yu Zhuang, Julia Sterr, Alica Schulte, Ulrich Kulozik, Ronald Gebhardt

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

Microparticles continue to receive widespread attention from food professionals because of their potential use as carriers of bioactive substances. This study demonstrates a novel method to prepare casein microparticles, which co-assemble with α-tocopherol (αT) into emulsion droplets. When the particles were extracted from the pectin matrix via enzymatic degradation, they remained stable in a buffer solution for at least 3 weeks. Optical microscopy showed that the size distribution of the microparticles is between 5 μm and 50 μm, which is in accordance with previous observations in blend films. High-performance liquid chromatography revealed that the amounts of αS1- and κ-casein in the microparticles are significantly higher than those in native casein micelles. Confocal Raman microscopy showed that in the presence of α-tocopherol, the microparticles assemble into emulsion droplets, with phenol in the core and casein in the shell. Herein, we demonstrate a new method to form casein-based emulsion droplets for potential use as carriers of bioactive substances.

Original languageEnglish
Pages (from-to)332-338
Number of pages7
JournalFood Biophysics
Volume11
Issue number4
DOIs
StatePublished - 1 Dec 2016

Keywords

  • Casein microparticles
  • Confocal Raman microscopy
  • Emulsion droplets
  • α-tocopherol

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