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- W2973165969 abstract "Abstract Whey protein isolate-chlorophyll (WPI-CH) microcapsules at different WPI ratios via spray drying were created to improve water solubility and biological stability of chlorophyll. Samples at a higher ratio of WPI resulted in a lower moisture content (1.14 ± 0.12% to 2.47 ± 0.09%), higher chlorophyll encapsulation efficiency (98.34 ± 0.03% to 99.76 ± 0.02%) and greater chlorophyll solubility (79.29 ± 0.07% to 82.24 ± 0.03%). The results of fluorescence and FT-IR spectra showed that the pyrrole ring of chlorophyll became bound to the hydrophobic residues of WPI leading to a change in the crystalline structure of chlorophyll, probably due to the formation of soluble complexes of WPI-CH. In addition, the antioxidant activity of fresh WPI-CH samples, and those stored for 6 months, increased by 19.75% and 18.51% respectively compared to WPI (p" @default.
- W2973165969 created "2019-09-19" @default.
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- W2973165969 date "2020-02-01" @default.
- W2973165969 modified "2023-09-24" @default.
- W2973165969 title "Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties" @default.
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- W2973165969 doi "https://doi.org/10.1016/j.jfoodeng.2019.109729" @default.
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