Thermal properties of β-lactoglobulin-vitamin D3 complexes obtained by different technological processes

Abstract

The properties of β-lactoglobulin make it a potential ingredient to deliver vitamin D 3 in a form of dried complexes with β-lactoglobulin to fat free food systems. Two different drying methods were employed to obtain β-lactoglobulin-vitamin D 3 complexes in a form of powder. Powdered complexes were tested by differential scanning calorimetry. The addition of lactose or trehalose to complexes influenced the course of DSC curves. Thermal properties of studied complexes were not dependent on the technological drying processes (freeze-drying or spray-drying). DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2664