Publisher DOI: | 10.1016/j.supflu.2015.05.023 | Title: | Development of egg white protein aerogels as new matrix material for microencapsulation in food | Language: | English | Authors: | Selmer, Ilka ![]() Kleemann, Christian Kulozik, Ulrich Heinrich, Stefan Smirnova, Irina ![]() |
Keywords: | Aerogel; Food; Egg white; Protein; Irreversible heat coagulation | Issue Date: | 27-May-2015 | Publisher: | Elsevier Science | Source: | Journal of Supercritical Fluids (106): 42-49 (2015) | Abstract (english): | 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. |
URI: | http://hdl.handle.net/11420/3146 | ISSN: | 0896-8446 | Journal: | The journal of supercritical fluids | Institute: | Thermische Verfahrenstechnik V-8 | Document Type: | Article | 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). |
Appears in Collections: | Publications without fulltext |
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