Influence of Whey Protein on Stability of α-Mangostin Entrapped in Alginate/Whey Protein Beads

Last modified: August 11, 2021
Estimated reading time: 1 min
Research Article: Influence of Whey Protein on Stability of α-Mangostin Entrapped in Alginate/Whey Protein Beads
Author: Tunyaporn Sirilert, Nattapol Kajonboon, Nattiga Silalai
Email: tunyaporn.sir@siam.edu
Department/Faculty Department of Food Technology, Faculty of Science, Siam University, Bangkok 10160
Published/แหล่งเผยแพร่ Science & Technology Asia (STA), Vol.23 No.2 (April-June 2018)

Citation

Tunyaporn Sirilert, Nattapol Kajonboon & Nattiga Silalai. (2018). Influence of whey protein on stability of α-mangostin entrapped in alginate/whey protein beads. Science & Technology Asia (STA), 23(2), 29-36.


ABSTRACT

Although encapsulation efficiency of various biopolymers has been documented, no attempts have been made to investigate stability of α-mangostin entrapped and an encapsulation efficiency of biopolymer beads in different conditions. In this study, the efficiency of whey protein (W) and Alginate (A) to encapsulate α-mangostin was assessed through the investigation of the α-mangostin content stored at different conditions. Particle size and stiffness of biopolymer beads were measured. An increase in whey protein content enhanced gel viscosity, which resulted in particles with significantly higher dimension size and weight (p<0.05). A decrease in encapsulation efficiency was found at higher temperatures and lower pH values. However, higher encapsulation efficiency was observed in gel beads which contained whey protein (50A : 50W and 60A : 40W) at all conditions. An increased protein content resulted in a higher gel network density and retention of the α-mangostin in the beads. The released α-mangostin content decreased with increasing protein content at all conditions during storage. The results confirmed that the α-mangostin stability was significantly governed by both conditions and the use of whey protein to protect the target compound.

Keywords:  Whey protein, Alginate, α-mangostin, Encapsulation, Biopolymer, Bead.


Influence of Whey Protein on Stability of α-Mangostin Entrapped in Alginate/Whey Protein Beads

Faculty of Science, Siam University, Bangkok, Thailand

Tags:
Was this article helpful? บทความนี้เป็นประโยชน์หรือไม่?
ไม่ / Dislike 0
Views: 31
Previous: คุณสมบัติและประสิทธิภาพของเพคตินจากเปลือกมะกรูดที่สกัดด้วยกรดซิตริก