Synergistic effects of whey protein–polysaccharide complexes on the controlled release of lipid-soluble and water-soluble vitamins in W1/O/W2 double emulsion systems

Authors

  • Bin Li,

    1. CAU&ACC Joint-Laboratory of Space Food, College of Food Science & Nutritional Engineering, Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No.17 Qinghua East Road, Haidian, Beijing 100083, China
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  • Yanfeng Jiang,

    1. CAU&ACC Joint-Laboratory of Space Food, College of Food Science & Nutritional Engineering, Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No.17 Qinghua East Road, Haidian, Beijing 100083, China
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  • Fei Liu,

    1. CAU&ACC Joint-Laboratory of Space Food, College of Food Science & Nutritional Engineering, Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No.17 Qinghua East Road, Haidian, Beijing 100083, China
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  • Zhi Chai,

    1. CAU&ACC Joint-Laboratory of Space Food, College of Food Science & Nutritional Engineering, Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No.17 Qinghua East Road, Haidian, Beijing 100083, China
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  • Yanxia Li,

    1. CAU&ACC Joint-Laboratory of Space Food, College of Food Science & Nutritional Engineering, Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No.17 Qinghua East Road, Haidian, Beijing 100083, China
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  • Yuanyuan Li,

    1. CAU&ACC Joint-Laboratory of Space Food, College of Food Science & Nutritional Engineering, Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No.17 Qinghua East Road, Haidian, Beijing 100083, China
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  • Xiaojing Leng

    Corresponding authorSearch for more papers by this author

Fax: +86 10 6273 63;
e-mail: xiaojing.leng@gmail.com

Summary

Lipid-soluble vitamin E (VE) and water-soluble vitamin B2 (VB2) can be encapsulated together in the same water–oil–water emulsion system. The ability of whey protein isolate (WPI)–polysaccharide complexes to synergistically control the release rates in such a system was investigated. The complexes studied were WPI–low methoxyl pectin (LMP) and WPI–κ-carrageenan (KCG). The encapsulation efficiency of VE and VB2 of the WPI system is 66% and 64% and increases by about 1.4- and 1.2-fold in the WPI–LMP and WPI–KCG complexes, respectively, which serve as selective non-pH-dependent barriers against enzyme attack. These complexes also greatly ameliorate the controlled release rates of both vitamins. The low-charge LMP, with its multiple protein- and oil-binding abilities, exhibits greater synergistic effects than the high-charge KCG.

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