Bibliographic Details
| Title: |
Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates. |
| Authors: |
Ma, Jiawen1 (AUTHOR), He, Luyao1 (AUTHOR), Cai, Jinxiu2 (AUTHOR), Zhang, Wu2 (AUTHOR), Yang, Hua1 (AUTHOR), Cao, Shaoqian1 (AUTHOR) shaoqiancao@sina.com, Qi, Xiangyang1 (AUTHOR) qixiangyang85@sina.com |
| Source: |
CyTA: Journal of Food. 2024, Vol. 22 Issue 1, p1-10. 10p. |
| Subject Terms: |
*PROTEIN hydrolysates, *PROTEIN stability, *MACKERELS, *SPRAY drying, *STARCH, *MALTODEXTRIN |
| Abstract: |
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. [ABSTRACT FROM AUTHOR] |
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