The effects of protein concentration and of blending a phospholipid-rich whey coproduct, Procream (Salibra 700 Procream, Glanbia Nutritionals), with intact or hydrolyzed whey protein concentrate, on fish oil microencapsulation efficiency and oxidative stability were assessed. Trypsin and protease M, from Aspergillus oryzae, were used to produce 2 unique hydrolysates. All microcapsules had excellent encapsulation efficiencies (>92%) and good physical properties, regardless of protein content and Procream inclusion. Intact α-lactalbumin and β-lactoglobulin and their peptides were involved in stabilizing oil droplets. Disulfide interchange resulted in formation of protein aggregates, which were more pronounced in samples containing Procream. Although all microcapsules had relatively good oxidative stability, most had better stability at 2 versus 0.5% protein. Protease M hydrolysate + Procream microcapsules had the highest stability, regardless of protein content. Results demonstrated that Procream, at a reduced protein inclusion level, can partially replace more expensive whey protein ingredients in microencapsulation, when blended with a select hydrolysate.
Bibliographical noteFunding Information:
This project was generously funded by Midwest Dairy Association. The authors acknowledge Vaidhyanathan Anantharamkrishnan (University of Minnesota, Saint Paul) for assistance with spray drying the microcapsules, Gail Celio at the University of Minnesota Imaging Center (Saint Paul) for assistance with the scanning electron microscopy imaging, and Samuel Adler for assistance with running the DSC and pycnometer analyses (University of Minnesota, Saint Paul). The authors have not stated any conflicts of interest.
© 2021 American Dairy Science Association
- oxidative stability
- whey coproduct
- whey protein hydrolysate