Whey protein isolate—low methoxyl pectin coacervates as a high internal phase Pickering emulsion stabilizer

2020 ◽  
pp. 1-12 ◽  
Author(s):  
Cui-Ping Zhu ◽  
Hui-Hui Zhang ◽  
Guo-Qing Huang ◽  
Jun-Xia Xiao
Keyword(s):  
Whey Protein ◽  
Pickering Emulsion ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Internal Phase

Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability

2021 ◽  
Vol 111 ◽  
pp. 106377
Author(s):  
Baozhong Guo ◽  
Xiuting Hu ◽  
Jianyong Wu ◽  
Ruiyun Chen ◽  
Taotao Dai ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Soluble Starch ◽  
Protein Isolate ◽  
High Internal Phase Emulsion ◽  
Internal Phase

Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

2018 ◽  
Vol 9 (2) ◽  
pp. 982-990 ◽  
Author(s):  
Somayeh Zamani ◽  
Nicholas Malchione ◽  
Michael J. Selig ◽  
Alireza Abbaspourrad
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Tween 20 ◽  
Internal Phase ◽  
Shelf Stable

High internal phase emulsions (HIPE) prepared using whey protein microgels (WPMs) as a surfactant were demonstrated to have substantially higher stability than HIPEs prepared using similar loadings of non-gelled whey protein isolate (WPI) or Tween 20.

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

2017 ◽  
Vol 8 (2) ◽  
pp. 584-594 ◽  
Author(s):  
Wahyu Wijaya ◽  
Paul Van der Meeren ◽  
Christofora Hanny Wijaya ◽  
Ashok R. Patel
Keyword(s):  
Whey Protein ◽  
Polymer Concentration ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Effect Of Ph ◽  
Low Concentration ◽  
Internal Phase

Surfactant-free HIPE (φoil = 0.82) prepared using colloidal complexes of whey protein isolate and low methoxyl pectin at a very low concentration (0.3 wt% on total emulsion).

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.

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.

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