title: Preparation and some properties of water-insoluble, whey protein-based microcapsules.
abstract: A method, consisting of double emulsification and chemical cross-linking with glutaraldehyde was used to prepare whey protein-based microcapsules containing anhydrous milk fat as a model core. Effects of emulsion composition and pH on core retention, microstructure, and water-solubility of microcapsules were investigated. In all cases, core retention higher than 88% was accomplished and, in most cases, was not significantly affected by emulsion composition. In all cases, spherical microcapsules, 10-80 microm in diameter, were obtained. Outer topography and the inner structure of microcapsules were significantly affected by the pH of the emulsion. In all cases, microcapsules were practically water-insoluble. Microcapsules similar to the developed prototype may be suitable for controlled core release in application fields where chemical cross-linking is acceptable.
authors.affiliation: Department of Food Science and Technology, University of California, Davis 95616, USA.
authors.forename: S J
authors.initials: SJ
authors.lastname: Lee
authors.forename: M
authors.initials: M
authors.lastname: Rosenberg
mesh_terms: D000818:Animals; D002214:Capsules / Q000138:chemical synthesis / Q000737:chemistry*; D003432:Cross-Linking Reagents; D004339:Drug Compounding / Q000379:methods; D004655:Emulsions / Q000737:chemistry; D005223:Fats; D005976:Glutaral; D006863:Hydrogen-Ion Concentration; D008855:Microscopy, Electron, Scanning; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000737:chemistry; D012995:Solubility; D012997:Solvents; D055672:Static Electricity; D013696:Temperature; D013997:Time Factors; D014783:Viscosity; D014867:Water; D000067816:Whey Proteins
chemical_list: D002214:Capsules; D003432:Cross-Linking Reagents; D004655:Emulsions; D005223:Fats; D008894:Milk Proteins; D012997:Solvents; D000067816:Whey Proteins; D014867:Water; D005976:Glutaral