Huang Zhuofan, Li Kaixin, Ma Lingjun, Chen Fang, Hu Xiaosong, Miao Song, Ji Junfu
College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
Food Chem X. 2023 Mar 17;18:100650. doi: 10.1016/j.fochx.2023.100650. eCollection 2023 Jun 30.
The crystallization of lactose usually causes the structural collapse and core material escape of flavor encapsulations. The objective of this study was to investigate the effects of different grafting degrees of WPI-inulin Maillard reaction products on the lactose crystallization and the subsequent release behaviors. Ethyl acetate was chosen as the model volatile flavor and the encapsulations were prepared by freeze-drying. The results found that the encapsulation efficiency was significantly increased from 30% to over 80% by using MRPs as wall materials. Those microparticles showed the greater flavor retention and lower moisture adsorption. In addition, the encapsulations produced by the proper Maillard reaction times (e.g., 48 h and 72 h) could effectively delay the lactose crystallization and thus improve the structural stability of the matrix. This innovation finding aims to use the Maillard reaction to control the crystallization behaviors and enhance the usefulness of high-lactose containing products in encapsulation systems.
乳糖结晶通常会导致风味微胶囊的结构塌陷和核心物质泄漏。本研究的目的是探究不同接枝度的乳清蛋白分离物-菊粉美拉德反应产物对乳糖结晶及后续释放行为的影响。选用乙酸乙酯作为模型挥发性风味物质，并通过冷冻干燥制备微胶囊。结果发现，使用美拉德反应产物作为壁材时，包封率从30%显著提高到80%以上。这些微粒表现出更高的风味保留率和更低的吸湿性。此外，适当的美拉德反应时间（如48小时和72小时）制备的微胶囊能够有效延缓乳糖结晶，从而提高基质的结构稳定性。这一创新性发现旨在利用美拉德反应控制结晶行为，并提高高乳糖含量产品在微胶囊体系中的实用性。
