High pressure-assisted encapsulation of vitamin D2 in reassembled casein micelles |
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Authors: | O Menéndez-Aguirre W Stuetz T Grune A Kessler J Weiss J Hinrichs |
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Institution: | 1. Department of Dairy Science and Technology , Universit?t Hohenheim , 70593, Stuttgart, Germany menendez@uni-hohenheim.de;3. Department of Biological Chemistry and Nutrition , Universit?t Hohenheim , 70593, Stuttgart, Germany;4. Department of Nutritional Toxicology , Universit?t Jena , 07743, Jena, Germany;5. Department of Food Structure and Functionality , Universit?t Hohenheim , 70593, Stuttgart, Germany;6. Department of Dairy Science and Technology , Universit?t Hohenheim , 70593, Stuttgart, Germany |
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Abstract: | For the encapsulation of vitamin D2, native casein micelles and vitamin D2 with or without additional Ca2+–Pi were treated at 600 MPa and 37 °C for 60 min. The pressure release rate was set at 20 or 600 MPa/min. Vitamin D2 was quantified by reversed-phase high-performance liquid chromatography, and physical properties of the micelles were analysed by photon correlation spectroscopy. The results demonstrate that simultaneous application of Ca2+–Pi and high pressure treatment with a fast release rate significantly increased loading of vitamin D2 per casein by 6.9-fold. The addition of Ca2+–Pi enhanced micelle aggregation and the vitamin was entrapped within the formed aggregates. However, high pressure treatment without Ca2+–Pi with a slow pressure release rate revealed similar results, increasing vitamin D2 per casein by 6.7-fold. The vitamin D2 loading in reassembled casein micelles is supposed to be due to hydrophobic interactions between the hydrophobic domains of the micelles. |
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Keywords: | high pressure casein micelles casein reassembling vitamin D2 encapsulation |
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