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- W2007234967 abstract "Enzymatic and chemical modifications of soy protein isolate (SPI) were studied in order to improve SPI properties for their use as wall material for α-tocopherol microencapsulation by spray-drying. The structural modifications of SPI by enzymatic hydrolysis and/or N-acylation were carried out in aqueous media without any use of organic solvent neither surfactant. Emulsions from aqueous solutions of native or modified SPI and hydrophobic α-tocopherol, were prepared and spray-dried to produce α-tocopherol microparticles. The effect of protein modifications and the influence of the core/shell ratio on both emulsion and microparticle properties were characterized. The obtained results demonstrated that oil-in-water emulsions prepared with modified proteins had lower droplet size (0.5–0.9 μm) and viscosity (3.6–14.8 mPa⋅s) compared to those prepared with native proteins (1.1 μm and 15.0 mPa⋅s respectively). Efficiency of oil retention decreased after protein hydrolysis from 79.7 to 38.9%, but the grafting of hydrophobic chain by acylation improved efficiency of α-tocopherol retention up to 94.8%. Moreover, higher emulsion viscosity, particle size and process efficiency were observed with the increase of α-tocopherol amount." @default.
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- W2007234967 date "2012-10-01" @default.
- W2007234967 modified "2023-10-10" @default.
- W2007234967 title "Influence of soy protein's structural modifications on their microencapsulation properties: α-Tocopherol microparticle preparation" @default.
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- W2007234967 doi "https://doi.org/10.1016/j.foodres.2012.04.023" @default.
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