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

共 50 条

[41] Fabrication and Characterization of Docosahexaenoic Acid Algal Oil Pickering Emulsions Stabilized Using the Whey Protein Isolate-High-Methoxyl Pectin Complex
Yu, Zhe
Zhou, Li
Chen, Zhe
Chen, Ling
Hong, Kunqiang
He, Dongping
Lei, Fenfen
FOODS, 2024, 13 (13)
[42] Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion
He, Shenghua
Wang, Yonghui
Li, Guanghui
Gao, Xueli
Chen, Zhiyan
Guo, Weiyun
Huang, Jihong
FOOD CHEMISTRY-X, 2025, 26
[43] DISULFIDE-MEDIATED POLYMERIZATION OF WHEY PROTEINS IN WHEY-PROTEIN ISOLATE-STABILIZED EMULSIONS
MONAHAN, FJ
MCCLEMENTS, DJ
GERMAN, JB
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1995, 210 : 190 - AGFD
[44] Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions
Xiong, Youling L.
Sha, Lei
FOOD RESEARCH INTERNATIONAL, 2022, 156
[45] DISULFIDE BOND FORMATION AFFECTS STABILITY OF WHEY-PROTEIN ISOLATE EMULSIONS
MCCLEMENTS, DJ
MONAHAN, FJ
KINSELLA, JE
JOURNAL OF FOOD SCIENCE, 1993, 58 (05) : 1036 - 1039
[46] Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum
Emine Alben Erçelebi
Esra Ibanoğlu
European Food Research and Technology, 2009, 229 : 281 - 286
[47] Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate
Lutz, Rachel
Aserin, Abraham
Wicker, Louis
Garti, Nissim
COLLOIDS AND SURFACES B-BIOINTERFACES, 2009, 72 (01) : 121 - 127
[48] Lycopene-loaded bilayer emulsions stabilized by whey protein isolate and chitosan
Lv, Peifeng
Wang, Di
Liang, Rong
Liu, Jiasheng
Li, Jingshu
Gao, Yanxiang
Zhang, Jingbo
Yuan, Fang
LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 151
[49] Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum
Ercelebi, Emine Alben
Ibanoglu, Esra
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2009, 229 (02) : 281 - 286
[50] Chitosan: Whey Protein Isolate: An Effective Emulsifier for Stabilization of Squalene Based Emulsions
Kumar, Lekshmi R. G.
Anas, K. K.
Tejpal, S. C.
Chatterjee, S. N.
Vishnu, V. K.
Asha, K. K.
Anandan, R.
Mathew, Suseela
WASTE AND BIOMASS VALORIZATION, 2020, 11 (07) : 3477 - 3483

← 1 2 3 4 5 →