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Development of egg white protein aerogels as new matrix material for microencapsulation in food
Publikationstyp
Journal Article
Date Issued
2015-05-27
Sprache
English
Institut
TORE-URI
Volume
106
Start Page
42
End Page
49
Citation
Journal of Supercritical Fluids (106): 42-49 (2015)
Publisher DOI
Scopus ID
Publisher
Elsevier Science
Egg white protein hydrogels formed by heat coagulation were used to obtain aerogel structures by supercritical drying. Hydrogels were prepared from pasteurized and spray-dried egg white at different pH, ionic concentrations and protein content to modify the characteristics of the dried protein network. The largest BET-surface areas were found at low and high pH, the most mechanically stable aerogels - at alkaline pH. It was shown that the protein network is preserved during supercritical drying. Egg white as precursor for aerogels opens a new field of application for those proteins as microencapsulation material for sensitive or unpleasant tasting food additives.
Subjects
Aerogel
Food
Egg white
Protein
Irreversible heat coagulation
DDC Class
570: Biowissenschaften, Biologie
620: Ingenieurwissenschaften
More Funding Information
Supported by the German Ministry of Economics and Energy (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn). Project AiF 17485 N. Additionally, I. Selmer was supported by a doctoral scholarship from Pro Exzellenzia (City of Hamburg).