11 / 20
World Nutrition 2018
J u n e 1 8 - 1 9 , 2 0 1 8
P a r i s , F r a n c e
Page 31
Journal of Clinical Nutrition & Dietetics
ISSN 2472-1921
W o r l d C o n g r e s s o n
Nutrition and Dietetics
D
iindolylmethane (DIM) is a bioactive metabolite of indole-3-carbinol found
in cruciferous vegetables and has anticancer potential. Stability and
sensitivity to the environment are the major challenges for the application
of this compound. The objective of this study was to develop whey protein
microencapsulated DIM using the combined heating-ultrasound method.
Solutions with different ratios of DIM to whey protein (1:12, 1:6, 1:4, 1:3, w/w)
with constant whey protein (12%, w/v) were heated at 85˚C for 30 min and then
treated with ultrasound for 15 or 30 min, respectively. Zeta potential, particle
size, and rheological property of the samples was studied. Samples after
ultrasound treatment significantly reduced the particle size of 280-450 nm and
shown narrowed size distribution (Polydispersity Index of ~0.47) compared
with heated samples (P<0.05). A significant decrease in zeta potential (P<0.05)
was seen when the heated samples (-28.54±54 mV for 1:4 samples) were
ultrasound treated for 15 min (-33.36±0.85 mV) and 30 min (-31.13±1.02 mV).
The viscosity of the ultrasound treated samples was significantly (P<0.05)
decreased as compared to untreated samples. All samples exhibited shear
thinning behavior (pseudoplastic, n<1) and fitted with Sisko model (R
2
>0.997).
Consistency index (K
s
) of the samples was increased by ultrasound treatment.
Results indicated that whey protein-based nanoparticles may be used to
protect 3,3'-diindolylmethane for food and pharmaceutical applications.
Biography
Abbas Khan has completed his
B.Sc(Hons) and
M.Sc(Hons)
from the University of Agriculture, Peshawar, Pakistan. Currently
he is pursuing PhD (2
nd
year ) from Jilin University,China. He
worked as a Nutrition officer in the Health Department, Govt
of Pakistan. He has 4 publication in reputed journals and one
is under review.
abbaskhan9916@mails.jlu.edu.cnPhysicochemical and rheological properties of whey protein
microencapsulated 3,3'-diindolylmethane
A Khan
1
, C N Wang
2
, L Li
2
, A Killpartrick
3
, A Humphrey
3
and M R Guo
2
1
Jilin University, China
2
The University of Vermont, USA
3
FoodScience Corporation, USA
A Khan et al., J Clin Nutr Diet 2018 Volume: 4
DOI: 10.4172/2472-1921-C1-002