Functional properties of powdered β-lactoglobulin – cholecalciferol complexes
AbstractThe objective of the present study was to assess the influence of the drying method on selected physical properties of powdered complexes of β-lactoglobulin – cholecalciferol (β-LG – vitamin D3) with addition of carbohydrates. Improved wettability and reduced hygroscopicity were observed for β-LG – vitamin D3 complexes with addition of carbohydrates. Powdered complexes of β-LG – vitamin D3 with/without addition of lactose/trehalose obtained by freeze-drying were characterised by a larger particle size and better wettability as compared to spray-dried powders. The stability of amorphous powders depends on the material composition and storage conditions. The results showed that addition of carbohydrates, lactose or trehalose had a similar water sorption but different crystallization properties. In the case of β-LG – vitamin D3 complexes, the crystallization of carbohydrates, especially trehalose crystallization, was delayed.
FOOD CHEMISTRY AND TECHNOLOGY