Electrostatic Interaction of Proteins Improves the Stability of A Food Powder Enriched with β-Carotene
DOI:
https://doi.org/10.29356/jmcs.v70i1.2501Keywords:
β-carotene, food powder, glass transition temperature, FTIR, water activityAbstract
The aim of this work was to determine the effect of hydrolyzed marine collagen and soy protein isolate in the stability of protein food powder enriched with β-carotene. Four powders (SPI-0.99:HMC-0.00, SPI-0.74:HMC-0.25, SPI-0.49:HMC-0.50 and SPI-0.00:HMC-0.99) were prepared by freeze-drying with a concentration of 1 % (w/v) of β-carotene, varying the weight fraction of hydrolyzed marine collagen (HMC) and soy protein isolate (SPI). The powders were stored for 3 weeks in a water activity (aw) range from 0.11 to 0.84 at 25 °C and the degradation of β-carotene was determined by UV-vis spectrophotometry. After, it was caried out differential scanning calorimetry (DSC) at aw= 0 and aw= 0.328. Finally, the powders were analyzed by infrared spectroscopy (FTIR) at aw= 0.328 and were determined their technological properties. SPI-0.74:HMC-0.25 presented the highest intensity at 3277 cm-1 (N-H stretching), the highest percentage of β-carotene retention (83.84 %) and the highest glass transition temperature value (Tg=147.57 °C) at aw=0.328. The results showed that there is a greater interaction of marine collagen and soy protein in a specific ratio and water activity, which allows for the preservation of a greater amount of β-carotene.Therefore, the development of this study is an advance in identifying new factors that produce better stability of food powders rich in proteins and antioxidants.
Resumen. El objetivo de este trabajo fue determinar el efecto del colágeno marino hidrolizado y del aislado de proteína de soya en la estabilidad de un alimento proteico en polvo enriquecido con β-caroteno. En este trabajo se prepararon cuatro polvos (SPI-0.99:HMC-0, SPI-0.74:HMC-0.25, SPI-0.49:HMC-0.5 and SPI-0:HMC-0.99) mediante liofilización con una concentración de 1 % (p/v) de β-caroteno, variando la fracción en peso de colágeno marino hidrolizado (HMC) y aislado de proteína de soya (SPI). Los polvos se almacenaron durante 3 semanas en un rango de actividad de agua (aw) de 0.11 a 0.84 a 25 °C y la degradación del β-caroteno se determinó por espectrofotometría UV-vis. Después, se realizó calorimetría diferencia de barrido (DSC) a aw= 0 and aw= 0.328. Finalmente, los polvos fueron analizados por espectroscopia infrarroja (FTIR) a aw= 0.328 y se determinaron sus propiedades tecnológicas. SPI-0.74:HMC-0.25 presentó la mayor intensidad a 3277 cm-1 (estiramiento N-H), el mayor porcentaje de retención de β-caroteno (83.84 %) y el mayor valor de temperatura de transición vítrea (Tg=147.57 °C) a aw=0,328. Los resultados mostraron que existe una mayor interacción del colágeno marino y la proteína de soya en una especifica proporción y actividad de agua, lo que permite conservar una mayor cantidad de β-caroteno, por lo tanto, el desarrollo de este estudio es un avance para identificar nuevos factores que producen una mejor estabilidad de los polvos alimenticios ricos en proteínas y antioxidantes.
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