title: The impact of whey protein preheating on the properties of emulsion gel bead.
abstract: Thermal treatment effect (70 or 80 °C for 5 or 30 min) was evaluated on functional properties of whey protein isolate (WPI) dispersions used for the development of novel vitamin A delivery systems based on emulsion gel beads. This process combines an (O/W) emulsion diluted by a polysaccharide solution and a cold-set gelation induced by salt addition. Pre-heated WPI had a significant impact on the denaturation degree and on the surface hydrophobicity, respectively studied by differential scanning calorimetry and fluorescence. Stronger heating conditions (i.e. duration or temperature) induced complete denaturation, an increase of surface hydrophobicity and of viscosity. Under these conditions, the final emulsion showed a decrease particle size and an enhancement of stability. The resulting beads offered better vitamin A yield and stability during storage. These delivery systems bring a good protection of vitamin A to pH changes and control the release of this lipophilic component.
authors.affiliation: Université de Bourgogne, UMR PAM, PAPC Team, Pharmaceutical Technology Department, Faculty of Pharmacy, 7 Bd. Jeanne d'Arc, 21079 Dijon, France.
authors.forename: Emilie
authors.initials: E
authors.lastname: Ruffin
authors.affiliation: Université de Bourgogne, UMR PAM, PAPC Team, Pharmaceutical Technology Department, Faculty of Pharmacy, 7 Bd. Jeanne d'Arc, 21079 Dijon, France.
authors.forename: Tiffany
authors.initials: T
authors.lastname: Schmit
authors.affiliation: ADISSEO-BlueStar Company France, Service Appui Chimie Formulation, Rue Marcel Lingot, 03600 Commentry, France.
authors.forename: Géraldine
authors.initials: G
authors.lastname: Lafitte
authors.affiliation: ADISSEO-BlueStar Company France, Service Appui Chimie Formulation, Rue Marcel Lingot, 03600 Commentry, France.
authors.forename: Jean-Marie
authors.initials: JM
authors.lastname: Dollat
authors.affiliation: Université de Bourgogne, UMR PAM, PAPC Team, Pharmaceutical Technology Department, Faculty of Pharmacy, 7 Bd. Jeanne d'Arc, 21079 Dijon, France. Electronic address: odile.chambin@u-bourgogne.fr.
authors.forename: Odile
authors.initials: O
authors.lastname: Chambin
mesh_terms: D004655:Emulsions; D006358:Hot Temperature; D008894:Milk Proteins / Q000737:chemistry*; D014801:Vitamin A / Q000737:chemistry*; D000067816:Whey Proteins
chemical_list: D004655:Emulsions; D008894:Milk Proteins; D000067816:Whey Proteins; D014801:Vitamin A
keywords: Denaturation; Emulsion gel beads; Pectin; Pre-heating treatment; Stability; Whey protein isolate (WPI)