Increased loading of vitamin D2 in reassembled casein micelles with temperature-modulated high pressure treatment

Food Research International
Orquídea Menéndez-AguirreJörg Hinrichs

Abstract

Native casein micelles were treated (incubated) with vitamin D2 at different hydrostatical pressures (0.1, 200, 400, and 600MPa) and temperatures (10-50°C) in order to load the vitamin. Pressure induced the release of αs-, β- and κ-casein and calcium from the micelle into the soluble phase. During the pressure stable reassembled micelles were created due to a structural rearrangement of hydrophobic interactions between the hydrophobic domains of the caseins and vitamin D2. Treatment at 600MPa and 50°C increased the loading of vitamin D2 per casein from 2.2±0.2μg/mg (native sample) to 10.4±0.2μg/mg. The reassembled micelles presented an average hydrodynamic diameter of 272±10nm and contained 8.1, 10.3 and 0.8mg of α-, β- and κ-casein, respectively, per 100mg casein.

Citations

Jan 7, 2020·Annual Review of Food Science and Technology·David Julian McClements
Jul 18, 2017·Topics in Current Chemistry·Tomasz Konrad Głąb, Janusz Boratyński
Nov 17, 2019·Food Research International·Maha AlshehabNitin Nitin
May 3, 2021·Advances in Colloid and Interface Science·Chuan-He Tang
May 8, 2021·Food Chemistry·Federico CasanovaFrédéric Gaucheron
Jun 13, 2015·Langmuir : the ACS Journal of Surfaces and Colloids·Tanya TurovskyDganit Danino

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