TY - JOUR
T1 - Whey protein gels for the entrapment of bioactive anthocyanins from bilberry extract
AU - Betz, Michael
AU - Kulozik, Ulrich
N1 - Funding Information:
This research project was financially supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn) ; Project AiF 15611 N as a part of the DFG/AiF-Cluster 1.
PY - 2011/9
Y1 - 2011/9
N2 - A matrix system on the basis of thermally induced strongly acidic whey protein isolate gels for the encapsulation of anthocyanin-rich bilberry extract (BBE) was developed. Appropriate heating conditions required for the generation of BBE-loaded water-insoluble gel systems from protein solutions were determined. Release kinetics of anthocyanins were evaluated in simulated gastric fluid. Data indicated that entrapped anthocyanins were released from the gels by Fickian diffusion. The release rate constant k and the diffusional exponent n were influenced by protein content and bilberry extract load. In this context pH-dependent interactions between whey proteins and BBE-constituents were identified, which had a detrimental effect on the gelation characteristics, stability and release characteristics of the gel systems at pH 3. However, it could be shown that encapsulation of bilberry extract in whey protein gels at pH 1.5 lead to stronger stabilisation than in gels at pH 3 due to the known pH-dependency of anthocyanin stability.
AB - A matrix system on the basis of thermally induced strongly acidic whey protein isolate gels for the encapsulation of anthocyanin-rich bilberry extract (BBE) was developed. Appropriate heating conditions required for the generation of BBE-loaded water-insoluble gel systems from protein solutions were determined. Release kinetics of anthocyanins were evaluated in simulated gastric fluid. Data indicated that entrapped anthocyanins were released from the gels by Fickian diffusion. The release rate constant k and the diffusional exponent n were influenced by protein content and bilberry extract load. In this context pH-dependent interactions between whey proteins and BBE-constituents were identified, which had a detrimental effect on the gelation characteristics, stability and release characteristics of the gel systems at pH 3. However, it could be shown that encapsulation of bilberry extract in whey protein gels at pH 1.5 lead to stronger stabilisation than in gels at pH 3 due to the known pH-dependency of anthocyanin stability.
UR - http://www.scopus.com/inward/record.url?scp=79960068451&partnerID=8YFLogxK
U2 - 10.1016/j.idairyj.2011.04.003
DO - 10.1016/j.idairyj.2011.04.003
M3 - Article
AN - SCOPUS:79960068451
SN - 0958-6946
VL - 21
SP - 703
EP - 710
JO - International Dairy Journal
JF - International Dairy Journal
IS - 9
ER -