FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Using binding feature of β-lactoglobulin to bind cholecalcyferol


Fortifying food with a fat-soluble vitamin D3 (cholekalcyferol) is usually carried out using some carriers that are fat derivatives. Based on the amino-acid sequence in β-lactoglobulin (β-LG) chain and on the results of research into its 3-dimensional structure, the β-lactoglobulin can be classified into a family of lipocalins. Consequently, it is possible to use β-lactoglobulin as a carrier of vitamin D3 in food products with a reduced fat content. Under the scope of study, complex compounds of β-lactoglobulin with vitamin D3 were developed and a preparation in the form of powder was produced. Spray drying and freeze drying processes were applied since those two methods are most frequently recommended in food industry to dry thermo-changeable substances. Next, using an HPLC analysis, the content of vitamin D3 was determined in the complex compounds developed, and the assessment was performed of the effect of the technological process applied on the content of vitamin D3 in the products. The research results confirmed the potential of producing complexes of β-lactoglobulin with cholecalciferol. The level of cholecalciferol in the spraydried samples was comparable to the level of D3 in the freeze-dried sample. It was found that the material feed flux impacted the content of vitamin D3 in the complex compounds developed, whereas the process temperature during spray-drying was found to have no impact on the content of vitamin D3 therein.


β-lactoglobulin, vitamin D3, spray drying, freeze drying