Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions

2021 ◽  
pp. 130212
Author(s):  
Meng Li ◽  
Rui Yu ◽  
Runxiao Fu ◽  
Yanting He ◽  
Panpan Zhao ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Acid Oil ◽  
Oil In Water ◽  
Hydrolysis Of

Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions

RSC Advances ◽  
2016 ◽  
Vol 6 (18) ◽  
pp. 14635-14642 ◽  
Author(s):  
Xiaolin Yao ◽  
Shengping Xiang ◽  
Ke Nie ◽  
Zhiming Gao ◽  
Weiqi Zhang ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
P Protein ◽  
Soluble Complexes

Protein–polysaccharide intramolecular soluble complexes are proved to have superior emulsifying properties in stabilizing PUFAs-based emulsions.

scholarly journals Development of Antioxidant and Stable Conjugated Linoleic Acid Pickering Emulsion with Protein Nanofibers by Microwave-Assisted Self-Assembly

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1892
Author(s):  
Qiyang Jiao ◽  
Ziyuan Liu ◽  
Baoyun Li ◽  
Bo Tian ◽  
Ning Zhang ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Whey Protein ◽  
Self Assembly ◽  
Water Solubility ◽  
Pickering Emulsion ◽  
Whey Protein Isolate ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Scanning Electron Micrographs

Whey protein isolate nanofibrils (WPNFs) can be used as a novel stabilizer in the Pickering emulsion system to improve the water solubility, stability and bioavailability of lipophilic bioactive ingredients. In this study, conjugated linoleic acid (CLA) and WPNFs were used to prepare a stable Pickering emulsion. We used a transmission electron microscope, low-temperature scanning electron micrographs and other methods to evaluate the micromorphology, surface hydrophobicity and structural units of the obtained WPNFs. Compared with whey protein isolate/CLA Pickering emulsion, the WPNFs/CLA Pickering emulsion has greater ability to remove 2,2-Diphenyl-1-picrylhydrazyl and 2,2′-amino-di(2-ethyl-benzothiazoline sulphonic acid-6) ammonium salt free radicals. Furthermore, the WPNFs/CLA Pickering emulsion has a more stable effect in terms of droplet size and zeta potential over a wider range of ionic strength and temperature conditions. These findings indicate that Pickering emulsion stabilized by WPNFs is more suitable as a carrier of CLA, as it increases the solubility of CLA and has better active applications in biology and food.

Physical and Chemical Stability of Gum Arabic-Stabilized Conjugated Linoleic Acid Oil-in-Water Emulsions

2013 ◽  
Vol 61 (19) ◽  
pp. 4639-4645 ◽  
Author(s):  
Xiaolin Yao ◽  
Qiong Xu ◽  
Dazhi Tian ◽  
Nana Wang ◽  
Yapeng Fang ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Chemical Stability ◽  
Gum Arabic ◽  
Acid Oil ◽  
Oil In Water ◽  
Physical And Chemical

Comparison of properties of oil-in-water emulsions stabilized by coconut cream proteins with those stabilized by whey protein isolate

2006 ◽  
Vol 39 (1) ◽  
pp. 78-86 ◽  
Author(s):  
Ekasit Onsaard ◽  
Manee Vittayanont ◽  
Sukoncheun Srigam ◽  
D. Julian McClements
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Oil In Water ◽  
Coconut Cream
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