Article

Development of hydrophobically modified casein derivative-based delivery system for docosahexaenoic acids by an acid-induced gelation

Ho-Kyung Ha1,2, Dan-Bi Woo3, Mee-Ryung Lee3,*, Won-Jae Lee4,*
Author Information & Copyright
1Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
2Interdisciplinary Program in IT-Bio Convergence System, Sunchon National University, Suncheon 57922, Korea.
3Department of Food and Nutrition, Daegu University, Gyeongsan 38453, Korea.
4Department of Animal Bioscience (Institute of Agriculture and Life Science), Gyeongsang National University, Jinju 52828, Korea.
*Corresponding Author: Mee-Ryung Lee, Department of Food and Nutrition, Daegu University, Gyeongsan 38453, Korea. Phone:+82-53-850-6837. E-mail: mrlee@dague.ac.kr.
*Corresponding Author: Won-Jae Lee, Department of Animal Bioscience (Institute of Agriculture and Life Science), Gyeongsang National University, Jinju 52828, Korea. Phone: +82-55-772-1884. E-mail: wjleewisc@gnu.ac.kr.

© Copyright 2022 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 18, 2022 ; Revised: Nov 09, 2022 ; Accepted: Nov 12, 2022

Published Online: Nov 14, 2022

Abstract

Although omega-3 fatty acids including docosahexaenoic acid (DHA) contain various health-promoting effects, their poor aqueous solubility and stability make them difficult to be induced in dairy foods. The aims of this research were to manufacture casein derivative-based delivery system using acid-induced gelation method with glucono-σ-lactone and to investigate the effects of production variables, such as pH and charged amount of linoleic acid, on the physicochemical properties of delivery systems and oxidative stability of DHA during storage in model milk. Covalent modification with linoleic acid resulted in the production of casein derivatives with varying degrees of modification. As pH was reduced from 5.0 to 4.8 and the charged amount of linoleic acid was increased from 0 to 30%, an increase in particle size of casein derivative-based delivery systems was observed. The encapsulation efficiency of DHA was increased with decreased pH and increased charged amount of linoleic acid. The use of delivery system for DHA resulted in a decrease in the development of primary and secondary oxidation products. An increase in the degree of modification of casein derivatives with linoleic acid resulted in a decrease in in the formation of primary and secondary oxidation products than of free DHA indicating that delivery systems could enhance the oxidative stability of DHA during storage in model milk. In conclusions, casein derivatives can be an effective delivery system for DHA and charged amount of linoleic acid played a key role determining the physicochemical characteristics of delivery system and oxidative stability of DHA.

Keywords: sodium caseinate; casein derivative; delivery system; acid-induced gelation; docosahexaenoic acid


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