Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates
This research focused on the preparation in microcapsules of mackerel protein hydrolysates by spray-drying, and their characteristics and stability were analyzed. The result indicated that the optimum conditions for preparing microcapsules were as follows: maltodextrin as the wall material, the rati...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2024-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2320785 |
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| author | Jiawen Ma Luyao He Jinxiu Cai Wu Zhang Hua Yang Shaoqian Cao Xiangyang Qi |
| author_facet | Jiawen Ma Luyao He Jinxiu Cai Wu Zhang Hua Yang Shaoqian Cao Xiangyang Qi |
| author_sort | Jiawen Ma |
| collection | DOAJ |
| description | This research focused on the preparation in microcapsules of mackerel protein hydrolysates by spray-drying, and their characteristics and stability were analyzed. The result indicated that the optimum conditions for preparing microcapsules were as follows: maltodextrin as the wall material, the ratio of mackerel protein hydrolysates to microporous starch was 2.2:1, and solid concentration was 12% at a temperature of 200°C. The prepared microcapsules had lower water content, better fluidity and persistency. In addition, the microcapsules had less foul odor, higher acceptance, better shape, and more stability. |
| format | Article |
| id | doaj-art-4eea718fb484429494041fcebd380bc3 |
| institution | DOAJ |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-4eea718fb484429494041fcebd380bc32025-08-20T02:52:41ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452024-12-0122110.1080/19476337.2024.2320785Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysatesJiawen Ma0Luyao He1Jinxiu Cai2Wu Zhang3Hua Yang4Shaoqian Cao5Xiangyang Qi6College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, ChinaCollege of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, ChinaCollege of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, ChinaCollege of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, ChinaCollege of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, ChinaThis research focused on the preparation in microcapsules of mackerel protein hydrolysates by spray-drying, and their characteristics and stability were analyzed. The result indicated that the optimum conditions for preparing microcapsules were as follows: maltodextrin as the wall material, the ratio of mackerel protein hydrolysates to microporous starch was 2.2:1, and solid concentration was 12% at a temperature of 200°C. The prepared microcapsules had lower water content, better fluidity and persistency. In addition, the microcapsules had less foul odor, higher acceptance, better shape, and more stability.https://www.tandfonline.com/doi/10.1080/19476337.2024.2320785Mackerelprotein hydrolysatesmicroencapsulationstabilityphysical properties |
| spellingShingle | Jiawen Ma Luyao He Jinxiu Cai Wu Zhang Hua Yang Shaoqian Cao Xiangyang Qi Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates CyTA - Journal of Food Mackerel protein hydrolysates microencapsulation stability physical properties |
| title | Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates |
| title_full | Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates |
| title_fullStr | Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates |
| title_full_unstemmed | Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates |
| title_short | Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates |
| title_sort | fabrication and characterization of maltodextrin microporous starch microcapsules including mackerel protein hydrolysates |
| topic | Mackerel protein hydrolysates microencapsulation stability physical properties |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2024.2320785 |
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