Optimization and Preparation of Ultrasound-Treated Whey Protein Isolate Pickering Emulsions

被引：0

作者：

Li, Nan ^{[1
]}

Zhang, Xiaotong ^{[1
]}

Zhu, Juan ^{[1
]}

Li, Yinta ^{[2
]}

Liu, Rong ^{[2
]}

Zhang, Peng ^{[3
]}

Wei, Suzhen ^{[2
]}

Fu, Xuejun ^{[1
]}

Peng, Xinyan ^{[1
]}

机构：

[1] Yantai Univ, Coll Life Sci, Yantai 264005, Peoples R China

[2] Weihai Ocean Vocat Coll, Weihai Key Lab Med Conditioning Funct Food Proc Te, Weihai 264300, Peoples R China

[3] Yantai Univ, Coll Pharm, Yantai 264005, Peoples R China

来源：

FOODS | 2024年 / 13卷 / 20期

基金：

中国国家自然科学基金;

关键词：

whey protein isolate; ultrasound; Pickering emulsions; HIGH-INTENSITY ULTRASOUND; EMULSIFYING PROPERTIES; FUNCTIONAL-PROPERTIES; NANOPARTICLES; PRETREATMENT; AGGREGATION; FABRICATION; GELATION; GELS;

D O I：

10.3390/foods13203252

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to create Pickering emulsions with varying oil fractions and assess the impact of ultrasonic treatment on the properties of Whey Protein Isolates (WPIs). At 640 W for 30 min, ultrasound reduced WPI aggregate size, raised zeta potential, and improved foaming, emulsifying, and water-holding capacities. FTIR analysis showed structural changes, while fluorescence and hydrophobicity increased, indicating tertiary structure alterations. This suggests that sonication efficiently modifies WPI functionality. Under ideal conditions, phi = 80 emulsions were most stable, with no foaming or phase separation. Laser scanning revealed well-organized emulsions at phi = 80. This study provides a reference for modifying and utilizing WPI.

引用

页数：16

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