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).
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