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The effect of vegetable protein modifications on the microencapsulation process

Nesterenko, Alla and Alric, Isabelle and Violleau, Frédéric and Silvestre, Françoise and Durrieu, Vanessa The effect of vegetable protein modifications on the microencapsulation process. (2014) Food Hydrocolloids, 41. 95-102. ISSN 0268-005X

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Official URL: https://doi.org/10.1016/j.foodhyd.2014.03.017


The use of soy proteins (SoyP) and sunflower proteins (SunP) in the microencapsulation by spray-drying technique of α-tocopherol (T) with a core/wall ratio of 2/1 was studied. SoyP and SunP were used as wall material in an unmodified and modified state. The enzymatic (hydrolysis and cross-linking) and chemical (acylation and cationization) modifications were carried out on vegetable proteins in order to improve their encapsulating properties. The results obtained demonstrated that in the native state, SunP showed higher retention efficiency for T microencapsulation (92.6%) compared to SoyP (79.7%), which could be connected to the different composition of protein extracts. Hydrolysis, acylation and cationization of protein resulted in reduced emulsion viscosity. The retention efficiency of T was improved up to 94.8–99.5% after protein acylation, which was attributed to improved affinity between core and wall material.

Item Type:Article
HAL Id:hal-02072449
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:Université de Toulouse > Ecole d'Ingénieurs de Purpan - EIP (FRANCE)
Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
French research institutions > Institut National de la Recherche Agronomique - INRA (FRANCE)
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Deposited On:19 Mar 2019 10:01

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