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Cross‐linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n‐3 fatty acids

Permanent URL:
http://handle.nal.usda.gov/10113/59502
File:
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Abstract:
Bovine and caprine caseins were cross-linked with microbial transglutaminase (mTG). The mTG-cross-linked bovine or caprine casein dispersion, mixed with 14.5% maltodextrin (DE = 40), was used to prepare emulsions with 10.5% algae oil. Oxidative stability of emulsions was evaluated by peroxide values (PVs) and anisidine values. Adding liposoluble rosemary extract rich in carnosic acid and δ-tocopherol lowered the formation of hydroperoxides and their subsequent decomposition products in emulsions. Emulsions stabilised with liposoluble rosemary extract rich in carnosic acid and δ-tocopherol were spray-dried at 180/95 °C. Algae oil microencapsulated with mTG-cross-linked bovine casein reduced PV by ≈ 34%, while the algae oil microencapsulated with mTG-cross-linked caprine casein with low levels of αs1-casein reduced PV by ≈ 42% at 4 weeks of storage at 30 °C. The investigation suggests that liposoluble rosemary extract rich in carnosic acid and δ-tocopherol effectively protected algae oil during the coating process with mTG-cross-linked bovine and caprine caseins. The above results clearly indicated that the choice of milk caseins (bovine vs. caprine) cross-linked with mTG impacts the oxidative stability of spray-dried algae oil emulsions (microcapsules) enriched with n-3 fatty acids.
Author(s):
Adela Mora‐Gutierrez , Rahmat Attaie , Jeneanne M. Kirven , Harold M. Farrell Jr
Note:
USDA Scientist Submission
Source:
International journal of food science & technology 2014 6 v.49 no.6
Language:
English
Publisher:
Blackwell Science Ltd
Year:
2014
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.