Synergistic effects of whey protein-polysaccharide complexes on the controlled release of lipid-soluble and water-soluble vitamins in W1/O/W2 double emulsion systems.

Summary Lipid-soluble vitamin E (VE) and water-soluble vitamin B2 (VB2) can be encapsulated together in the same water-oil-water emulsion system. The ability of whey protein isolate (WPI)-polysaccharide complexes to synergistically control the release rates in such a system was investigated. The complexes studied were WPI-low methoxyl pectin (LMP) and WPI-κ-carrageenan (KCG). The encapsulation efficiency of VE and VB2 of the WPI system is 66% and 64% and increases by about 1.4- and 1.2-fold in the WPI-LMP and WPI-KCG complexes, respectively, which serve as selective non-pH-dependent barriers against enzyme attack. These complexes also greatly ameliorate the controlled release rates of both vitamins. The low-charge LMP, with its multiple protein- and oil-binding abilities, exhibits greater synergistic effects than the high-charge KCG. [ABSTRACT FROM AUTHOR]