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KMID : 1007520110200041143
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Food Science and Biotechnology
2011 Volume.20 No. 4 p.1143 ~ p.1150
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Influence of Maltodextrin Addition on the Freeze-dry Stability of β-Lactoglobulin-based Emulsions with Controlled Electrostatic and/or Steric Interactions
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Mun Sae-Hun
David Julian McClements
Surh Jeong-Hee
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Abstract
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Three types of emulsions (β-Lg-, β-Lg-pectin-, and β-Lg-ι-carrageenan-coated emulsions) with controlled electrostatic and/or steric interactions were prepared, and then examined for their freeze-dry stability in the absence or presence of 6% maltodextrin (MD). In the absence of MD, all emulsions were highly unstable to freeze-drying, nevertheless, the β-Lg-pectin-coated emulsions (d32=5.37, d43=35.11 μm) that were stabilized mostly by steric repulsion showed better stability than the other 2 emulsions (no dried power was obtained). The freeze-dry instability of all emulsions was improved with MD addition, particularly in the β-Lg- (d43=1.10 μm) and β-Lg-ι- carrageenan-coated emulsions (d43=0.58 μm) that were stabilized by electrostatic repulsive force. In the presence of MD, the β-Lg-ι-carrageenan-coated emulsions showed the highest stability to freeze-drying, which was attributed to the cooperative impact of steric and electrostatic repulsion. This study implicates that the major mechanism for stabilizing emulsions against freeze-drying could be different depending on the absence or presence of MD.
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KEYWORD
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emulsion, maltodextrin, freeze-dry stability, electrostatic, steric
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