Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/65975
Type: Artigo de periódico
Title: Evaluation of the fatty matter contained in microcapsules obtained by double emulsification and subsequent enzymatic gelation method
Author: de Conto, LC
Fernandes, GD
Grosso, CRF
Eberlin, MN
Goncalves, LAG
Abstract: The objective of this study was to evaluate encapsulated fatty matter using double emulsification and subsequent enzymatic gelation method using soy protein isolate cross-linked by transglutaminase. For this purpose, six extractions methods (acids, alkaline and enzymatic methods) were used. The extraction methods showed differences, total or partial extraction being observed when using the acid method, alkaline enzymatic method and the acid method with direct determination of the fatty acid composition. The presence of triglycerides and ethyl ester was investigated in the microcapsules by easy ambient sonic-spray ionization mass spectrometry (EASI-MS), high performance size exclusion chromatography (HPSEC) and the fatty acid composition as determined by gas chromatography (GC). The microcapsules were shown to contain 1.07 g omega-3 fatty acids /100 g microcapsules. (C) 2013 Elsevier Ltd. All rights reserved.
Subject: Omega-3 polyunsaturated fatty acids content
Microcapsules
Soy protein isolate
Transglutaminase
Extraction methods
Country: Holanda
Editor: Elsevier Science Bv
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2013.07.013
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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