Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing
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AuthorRahmani Manglano, Nor Elena; Guadix Escobar, Emilia María; Pérez Gálvez, Antonio Raúl; Guadix Escobar, Antonio María; García Moreno, Pedro Jesús
Synchrotron Radiation Circular DichroismEmulsifier peptidesOil delivery systemsInterfacial structureSpray-dryingElectrospraying
Nor E. Rahmani-Manglano... [et al.]. Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing, Food Chemistry, Volume 390, 2022, 133169, ISSN 0308-8146, [https://doi.org/10.1016/j.foodchem.2022.133169]
SponsorshipI + D + i project CTQ2017-87076-R MCIN/AEI/10.13039/501100011033 PRE2018-084861 730872; European Commission
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.