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Title:

Development of egg white protein aerogels as new matrix material for microencapsulation in food

Document type:
Zeitschriftenaufsatz
Author(s):
Selmer, I.; Kleemann, C.; Kulozik, U.; Heinrich, S.; Smirnova, I.
Abstract:
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...     »
Keywords:
Aerogele; Egg white; Food; Irrevisible heat coagulation; Protein
Journal title:
The Journal of Supercritical Fluids
Year:
2015
Journal volume:
106
Pages contribution:
42--49
Fulltext / DOI:
doi:10.1016/j.supflu.2015.05.023
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