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.
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页数：16
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