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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

  • Saehun Mun
  • David Julian McClements
  • Jeonghee Surh
Research Note

Abstract

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 (d 32 =5.37, d 43 =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- (d 43 =1.10 μm) and β-Lg-ι-carrageenan-coated emulsions (d 43 =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.

Keywords

emulsion maltodextrin freeze-dry stability electrostatic steric 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2011

Authors and Affiliations

  • Saehun Mun
    • 2
  • David Julian McClements
    • 3
  • Jeonghee Surh
    • 1
  1. 1.Department of Food and Nutrition, College of Health and WelfareKangwon National UniversitySamcheok, GangwonKorea
  2. 2.Center for Agricultural BiomaterialsSeoul National UniversitySeoulKorea
  3. 3.Biopolymers and Colloids Research Laboratory, Department of Food ScienceUniversity of MassachusettsAmherstUSA

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