Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids

摘要

The aim of the present study was to investigate the ability of partially hydrolysed whey proteins to microencapsulate fish oil. Microcapsules were produced by spray-drying emulsions composed of fish oil, glucose syrup (DE38) and beta-lactoglobulin or hydrolysates thereof prepared using bovine trypsin or alcalase. Hydrolysis did not negatively affect encapsulation performance during spray-drying and microencapsulation efficiency was very high for all samples (99 +/- 0.5%). However, enzymatic hydrolysis resulted in reduced formation of lipid hydroperoxides for all hydrolysate-stabilised microcapsules, except for the hydrolysate produced by alcalase (3% degree of hydrolysis). Hydrolysis by trypsin resulted in a more narrow molecular weight peptide profile and an increased accessibility of antioxidant amino acids.