Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross-linked Proteins

Y. H. Cho, H. K. Shim, Jiyong Park

Research output: Contribution to journalArticle

82 Citations (Scopus)

Abstract

To improve the storage stability and achieve controlled release, fish oil containing docosahexaenoic acid was encapsulated using double emulsification and subsequent enzymatic gelation method, using microbial transglutaminase cross-linked proteins. Isolated soy protein was selected as a wall material because it showed better emulsion stability and higher reactivity with MTGase than other proteins. Microcapsules prepared by this method showed a high stability against oxygen and a low water solubility, which subsequently resulted in sustained release of fish oil. Results indicate that this microencapsulation process is suitable for preparing protein-based microcapsules containing sensitive ingredients for controlled release and stability improvement.

Original languageEnglish
Pages (from-to)2717-2723
Number of pages7
JournalJournal of Food Science
Volume68
Issue number9
DOIs
Publication statusPublished - 2003 Jan 1

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Transglutaminases
Fish Oils
protein-glutamine gamma-glutamyltransferase
encapsulation
gelation
fish oils
Capsules
microencapsulation
Drug Compounding
Soybean Proteins
Proteins
proteins
Docosahexaenoic Acids
water solubility
emulsifying
Emulsions
soy protein
docosahexaenoic acid
Solubility
emulsions

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross-linked Proteins. / Cho, Y. H.; Shim, H. K.; Park, Jiyong.

In: Journal of Food Science, Vol. 68, No. 9, 01.01.2003, p. 2717-2723.

Research output: Contribution to journalArticle

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