The Effect of Caseinate Derivatives on the Redispersibility and Storage Stability of Freeze-dried Zein Nanoparticles

被引：0
|
作者：
Yao F. [1 ]
Zhang Y. [1 ]
Yu L. [2 ]
机构：
[1] School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai
[2] Department of Nutrition and Food Science, University of Maryland, College Park, 20742, MD
来源：
Zhang, Yaqiong (yqzhang2006@sjtu.edu.cn) | 2018年 / Chinese Institute of Food Science and Technology卷 / 18期
关键词：
Caseinate derivative; Redispersibility; Storage stability; Zein particles;
D O I：
10.16429/j.1009-7848.2018.11.020
中图分类号：
学科分类号：
摘要：
This study attempts to stabilize Zein particles via coating a protein layer using caseinate derivatives: cross-linked caseinate (CCA) or octyl conjugated caseinate (OCA) to improve their redispersibility and storage stability in conditions relevant to food formulations and processing. The electrostatic deposition of CCA or OCA on the surface of Zein particles was confirmed by the desirable redispersibility in water, the increase in particle size and reversal of ζ-potential after re-dispersing. Re-dispersed CCA or OCA-coated Zein particles had the improved stability in water, sodium chloride and sucrose solutions; evidenced by no significant changes of particle size, narrow size distribution and spherical morphology over 8 weeks of storage. Thermal treatment didn't result in a significant change in particle size for the CCA or OCA-coated Zein particles. Interestingly, the presence of sucrose might significantly alter the size of all the coated Zein particles in a dose-dependent manner. © 2018, Editorial Office of Journal of CIFST. All right reserved.
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页码：152 / 158
页数：6
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