|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
|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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