@misc{10481/75583,
year = {2022},
month = {5},
url = {http://hdl.handle.net/10481/75583},
abstract = {The secondary structure of whey protein concentrate hydrolysate (WPCH), used as an emulsifier in oil delivery
systems, was investigated using Synchrotron Radiation Circular Dichroism (SRCD). The effect of pH on the
conformation of peptides in solution and adsorbed at the oil/water interface, as well as the thermal stability of
the systems was studied. Furthermore, oil-loaded microcapsules were produced by spray-drying or electrospraying
to investigate the influence of encapsulating agents (glucose syrup, maltodextrin) and drying technique
on the secondary structure of WPCH at the oil/water interface. Enzymatic hydrolysis resulted in peptides with a
highly unordered structure (~60% turns and unordered regions) in solution. However, WPCH adsorption onto
the oil/water interface increased the α-helical content resulting in an improved thermal stability. The encapsulating
agents and spray-drying process did not modify the conformation of WPCH at the oil/water interface.
Nonetheless, electrospraying affected the SRCD spectra obtained for WPCH adsorbed at the oil/water interface.},
organization = {I + D + i project	CTQ2017-87076-R	
MCIN/AEI/10.13039/501100011033	
PRE2018-084861	
730872},
organization = {European Commission},
publisher = {Elsevier},
keywords = {Synchrotron Radiation Circular Dichroism},
keywords = {Emulsifier peptides},
keywords = {Oil delivery systems},
keywords = {Interfacial structure},
keywords = {Spray-drying},
keywords = {Electrospraying},
title = {Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing},
doi = {10.1016/j.foodchem.2022.133169},
author = {Rahmani Manglano, Nor Elena and Guadix Escobar, Emilia María and Pérez Gálvez, Antonio Raúl and Guadix Escobar, Antonio María and García Moreno, Pedro Jesús},
}