scholarly journals Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability

LWT ◽  
2021 ◽  
pp. 112515
Author(s):  
Xinguang Qin ◽  
Jingyi Yu ◽  
Qi Wang ◽  
Haizhi Zhang ◽  
Haiming Chen ◽  
...  
Keyword(s):  
Whey Protein ◽  
Emulsion Stability ◽  
Pickering Emulsion ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Interfacial Behavior ◽  
Camellia Oil

scholarly journals Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 705
Author(s):  
Yejun Zhong ◽  
Jincheng Zhao ◽  
Taotao Dai ◽  
Jiangping Ye ◽  
Jianyong Wu ◽  
...  
Keyword(s):  
Interfacial Tension ◽  
Whey Protein ◽  
Surface Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Environmental Stability ◽  
Dependent Manner ◽  
Emulsifying Properties ◽  
Interfacial Behavior ◽  
Concentration Dependent Manner

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

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.

Influence of Ultrasonic Power and Ultrasonic Time on the Physicochemical and Functional Properties of Whey Protein Isolate

2019 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Kun Yao ◽  
Yu Xia ◽  
Hao Gao ◽  
Wei Chen ◽  
Juncai Hou ◽  
...  
Keyword(s):  
Whey Protein ◽  
Functional Properties ◽  
Emulsion Stability ◽  
Whey Protein Isolate ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Ultrasound Treatment ◽  
Ultrasonic Power ◽  
Ultrasonic Time ◽  
Physicochemical And Functional Properties

AbstractThe effects of ultrasonic powers (0, 200, 400, 600 or 800 W) and ultrasonic times (20 or 40 min) on the physicochemical and functional properties of whey protein isolate (WPI) dispersions were investigated. Particle size of WPI dispersions was minimized after sonication. Compared with untreated WPI, free sulfhydryl groups of ultrasound-treated WPI significantly decreased, while surface hydrophobicity of WPI was remarkably enhanced. After WPI dispersion was treated by ultrasound, its gel strength enhanced. Ultrasound treatment remarkably decreased turbidity of WPI suspension and its turbidity significantly decreased by 78.8 % at the ultrasonic power of 600 W for 40 min. Emulsification activity of sonicated WPI dispersions and its emulsion stability greatly increased. Therefore, ultrasound treatment could improve functional properties and change physicochemical properties.

Sign in / Sign up

Export Citation Format

Share Document