{Reference Type}: Journal Article
{Title}: Characterisation of a casein-/whey protein concentrate-Antarctic krill oil emulsion system and improvement of its storage stability.
{Author}: Liu Y;Wang Z;Lv L;Wang L;Li D;Miao X;Zhan H;
{Journal}: J Microencapsul
{Volume}: 41
{Issue}: 3
{Year}: 2024 May 11
{Factor}: 4.034
{DOI}: 10.1080/02652048.2024.2335152
{Abstract}: <B>UNASSIGNED: </B>To develop Antarctic krill oil emulsions with casein and whey protein concentrate (WPC) and study their physicochemical properties and storage stability.<BR><B>UNASSIGNED: </B>Emulsions were prepared by homogenisation and ultrasonication. The properties of the emulsions were investigated via ultraviolet ray spectroscopy, dynamic light scattering, confocal laser scanning microscope, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, Fourier transform infra-red spectrometer, and fluorescence spectrum. Shelf life was predicted by the Arrhenius model.<BR><B>UNASSIGNED: </B>Casein- and WPC-krill oil emulsions were well formed; the mean particle diameters were less than 128.19 ± 0.64 nm and 158 ± 1.56 nm, the polymer dispersity indices were less than 0.26 ± 0.01 and 0.27 ± 0.01, and the zeta potential were around -46.88 ± 5.02 mV and -33.51 ± 2.68 mV, respectively. Shelf life was predicted to be 32.67 ± 1.55 days and 29.62 ± 0.65 days (40 °C), 27.69 ± 1.15 days and 23.58 ± 0.14 days (50 °C), 24.02 ± 0.15 days and 20.1 ± 0.08 days (60 °C).<BR><B>UNASSIGNED: </B>The prepared krill oil emulsions have great potential to become a new krill oil supplement.