Investigation of Casein Micro-Particles in Casein/Pectin Blend Film
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Published:29 Mar 2016
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Special Collection: 2016 ebook collection
Y. Zhuang, J. Sterr, U. Kulozik, and R. Gebhardt, in Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions, ed. P. A. Williams and G. Phillips, The Royal Society of Chemistry, 2016, pp. 148-153.
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Pectin triggers the formation of casein micro-particles during solution casting. Confocal Raman microscpy was applied to reveal their composition and spatial dimension in the resulting films. Deformation of microparticles into an oblate shape took place during film formation quite similar to the deformation of single casein micelles which has been observed previously. Our finding provides basic knowledge to the structuring of casein micro-particles in blend films. In future, these micro-particles could be further used as either targets to encapsulate bioactive substances or building blocks for bio-based materials.