Modification of molecular conformation of spray-dried whey protein microparticles improving digestibility and release characteristics

Qianyu Ye, Meng Wai Woo, Cordelia Selomulya

Research output: Contribution to journalArticleResearchpeer-review

Abstract

This study reports on the preparation of riboflavin-loaded whey protein isolate (WPI) microparticles, using desolvation and then spray drying. Ethanol desolvation led to the exposure of embedded hydrophobic amino acids of WPI to riboflavin, facilitating the formation of riboflavin-WPI complexes. The extent of desolvation and cross-linking influenced the morphology of the spray-dried microparticles, while the moisture content of microparticles decreased with desolvation and increased with crosslinking. The modification of WPI conformation upon desolvation could be retained in the dry state via spray drying. The gastric resistance, release site and release characteristics of microparticles were readily adjusted by varying the ethanol and calcium ion contents from 0 to 50% v/v and from 0 to 2 mM, respectively. The sample prepared from 30% v/v ethanol without calcium crosslinking displayed rapid peptic digestion in less than 30 min. The samples from 30% v/v ethanol at 1 and 2 mM Ca2+ exhibited excellent gastric resistance and intestinal release.

Original languageEnglish
Pages (from-to)255-261
Number of pages7
JournalFood Chemistry
Volume280
DOIs
Publication statusPublished - 15 May 2019

Keywords

  • Desolvation
  • Microencapsulation
  • Riboflavin
  • Spray drying
  • Targeted release

Cite this

@article{ea71ffe87df24c9db2422f68e3cb8457,
title = "Modification of molecular conformation of spray-dried whey protein microparticles improving digestibility and release characteristics",
abstract = "This study reports on the preparation of riboflavin-loaded whey protein isolate (WPI) microparticles, using desolvation and then spray drying. Ethanol desolvation led to the exposure of embedded hydrophobic amino acids of WPI to riboflavin, facilitating the formation of riboflavin-WPI complexes. The extent of desolvation and cross-linking influenced the morphology of the spray-dried microparticles, while the moisture content of microparticles decreased with desolvation and increased with crosslinking. The modification of WPI conformation upon desolvation could be retained in the dry state via spray drying. The gastric resistance, release site and release characteristics of microparticles were readily adjusted by varying the ethanol and calcium ion contents from 0 to 50{\%} v/v and from 0 to 2 mM, respectively. The sample prepared from 30{\%} v/v ethanol without calcium crosslinking displayed rapid peptic digestion in less than 30 min. The samples from 30{\%} v/v ethanol at 1 and 2 mM Ca2+ exhibited excellent gastric resistance and intestinal release.",
keywords = "Desolvation, Microencapsulation, Riboflavin, Spray drying, Targeted release",
author = "Qianyu Ye and Woo, {Meng Wai} and Cordelia Selomulya",
year = "2019",
month = "5",
day = "15",
doi = "10.1016/j.foodchem.2018.12.074",
language = "English",
volume = "280",
pages = "255--261",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

Modification of molecular conformation of spray-dried whey protein microparticles improving digestibility and release characteristics. / Ye, Qianyu; Woo, Meng Wai; Selomulya, Cordelia.

In: Food Chemistry, Vol. 280, 15.05.2019, p. 255-261.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Modification of molecular conformation of spray-dried whey protein microparticles improving digestibility and release characteristics

AU - Ye, Qianyu

AU - Woo, Meng Wai

AU - Selomulya, Cordelia

PY - 2019/5/15

Y1 - 2019/5/15

N2 - This study reports on the preparation of riboflavin-loaded whey protein isolate (WPI) microparticles, using desolvation and then spray drying. Ethanol desolvation led to the exposure of embedded hydrophobic amino acids of WPI to riboflavin, facilitating the formation of riboflavin-WPI complexes. The extent of desolvation and cross-linking influenced the morphology of the spray-dried microparticles, while the moisture content of microparticles decreased with desolvation and increased with crosslinking. The modification of WPI conformation upon desolvation could be retained in the dry state via spray drying. The gastric resistance, release site and release characteristics of microparticles were readily adjusted by varying the ethanol and calcium ion contents from 0 to 50% v/v and from 0 to 2 mM, respectively. The sample prepared from 30% v/v ethanol without calcium crosslinking displayed rapid peptic digestion in less than 30 min. The samples from 30% v/v ethanol at 1 and 2 mM Ca2+ exhibited excellent gastric resistance and intestinal release.

AB - This study reports on the preparation of riboflavin-loaded whey protein isolate (WPI) microparticles, using desolvation and then spray drying. Ethanol desolvation led to the exposure of embedded hydrophobic amino acids of WPI to riboflavin, facilitating the formation of riboflavin-WPI complexes. The extent of desolvation and cross-linking influenced the morphology of the spray-dried microparticles, while the moisture content of microparticles decreased with desolvation and increased with crosslinking. The modification of WPI conformation upon desolvation could be retained in the dry state via spray drying. The gastric resistance, release site and release characteristics of microparticles were readily adjusted by varying the ethanol and calcium ion contents from 0 to 50% v/v and from 0 to 2 mM, respectively. The sample prepared from 30% v/v ethanol without calcium crosslinking displayed rapid peptic digestion in less than 30 min. The samples from 30% v/v ethanol at 1 and 2 mM Ca2+ exhibited excellent gastric resistance and intestinal release.

KW - Desolvation

KW - Microencapsulation

KW - Riboflavin

KW - Spray drying

KW - Targeted release

UR - http://www.scopus.com/inward/record.url?scp=85059185760&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2018.12.074

DO - 10.1016/j.foodchem.2018.12.074

M3 - Article

VL - 280

SP - 255

EP - 261

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -