Microencapsulation Methods for Milk Protein Preservation
Preserving milk proteins through microencapsulation presents significant technical challenges due to their complex structural characteristics and susceptibility to degradation. Current industrial processes achieve protein retention rates between 65-85%, with particle sizes ranging from 10-200 micrometers, while maintaining the proteins' native bioactivity and functional properties remains a persistent challenge across processing conditions.
The fundamental challenge lies in balancing the protective barrier properties of encapsulation materials against the need to maintain protein accessibility and functional properties in the final application.
This page brings together solutions from recent research—including polymer-coated protein microparticles with variable cortex thickness, milk fat globule-based carriers, pretreated milk protein concentrates for enhanced core protection, and enzymatically modified lecithin systems for improved stability. These and other approaches focus on achieving optimal protein preservation while maintaining the desired release characteristics in food and pharmaceutical applications.
1. Encapsulation Method Using Milk Fat Globules and Oleosomes as Bioactive Compound Carriers
THE REGENTS OF THE UNIVERSITY OF CALIFORNIA, 2022
Encapsulation of bioactive compounds in milk fat globules and oleosomes for targeted delivery through food systems. The encapsulation method utilizes naturally occurring milk fat globules and oleosomes as carriers, where the bioactive compounds can diffuse into the carrier structures. The encapsulation process involves mixing the bioactive compound with the carrier fractions, allowing diffusion through the carrier structures, and then stabilizing the encapsulated compound. This approach enables precise control over the compound's distribution within the carrier system, with the ability to achieve high encapsulation efficiency and stability across different food matrices.
2. Biodegradable Polymers Comprising Polymerized Milk Protein Monomers with Controlled Composition
PERFECT DAY INC, 2021
Biodegradable polymers made from milk proteins with specific properties for use in applications like biomedical implants, food packaging, and textiles. The polymers are made by polymerizing milk protein monomers, either native or recombinantly modified, in controlled ratios. The polymers can have desirable attributes like biocompatibility, biodegradability, and tailored mechanical properties. The ability to selectively modify and use specific milk protein monomers enables targeted control over polymer properties.
3. Biodegradable Polymer-Coated Protein Microparticles with Variable Cortex Thickness and Composition
REGENERON PHARMA, 2019
Extended release protein formulations comprising biodegradable polymer-coated protein microparticles for sustained protein delivery in aqueous environments. The microparticles contain a protein core and a biodegradable polymer cortex, with varying polymer thicknesses and compositions. The polymer cortex controls protein release kinetics through its hydrophobic properties, allowing for controlled degradation profiles that match specific therapeutic requirements. The microparticles can be formulated with multiple polymer types and varying polymer thicknesses to achieve optimal release characteristics.
4. Milk Protein Microcapsules for Encapsulation of Unsaturated Fatty Acids with Oxidation Resistance
JIANGNAN UNIVERSITY, 2016
Protecting and delaying the oxidation of unsaturated fatty acids through milk protein microcapsules, a novel approach for preserving unsaturated fatty acids in food and pharmaceutical applications. The method employs milk protein as a microencapsulating material to encapsulate unsaturated fatty acids, while simultaneously protecting them from oxidation during storage. The encapsulated fatty acids retain their nutritional value and unsaturated state, while the protein matrix provides structural support and maintains the fatty acid's natural properties.
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