Preparation and performance optimization of whey protein isolate pullulan composite aerogel
CAO Qinglong1, LEI Qiao1,2,3*, WU Hao1, GAO Wenjing1
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) 2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China) 3(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai), Ministry of Agriculture, Shanghai 201306, China)
Abstract: The aim of this study was to explore the feasibility of polysaccharide-protein aerogels in loading and sustained release fields. Response surface methodology was used to optimize the preparation of whey protein isolate (WPI)-pullulan (PUL) composite aerogels. And the hygroscopicity, compressive properties, microstructure, thermodynamic properties and essential oil loading and releasing properties of the aerogels were tested and analyzed. The results showed that the optimum preparation conditions were with the PUL addition of 55 mg/mL at pH 7.9 and the gel temperature was 84 ℃. Under these conditions, the composite aerogel samples had good loading properties and sustained releasing properties for clove essential oil, and the maximum loading rate was 254.23%. Furthermore, the maximum release rate was 48.94% in distilled water and 65.59% in 95% ethanol. The equilibrium moisture was 11.41%. And the compression modulus was 21.745 MPa of clove essential oil, and after loading it was 11.247 MPa, which can meet the normal application requirements.
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