Surface characteristics and emulsifying properties of whey protein/nanoliposome complexes

被引：16
作者：
Wang, Qian [1 ]
Pan, Min-hsiung [2 ]
Chiou, Yi-shiou [3 ]
Li, Zhenshun [1 ]
Ding, Baomiao [1 ,2 ]
机构：
[1] Yangtze Univ, Coll Life Sci, Jingzhou 434025, Hubei, Peoples R China
[2] Natl Taiwan Univ, Inst Food Sci & Technol, Taipei 10617, Taiwan
[3] Kaohsiung Med Univ, Coll Pharm, Kaohsiung 80708, Taiwan
来源：
FOOD CHEMISTRY | 2022年 / 384卷
关键词：
Whey protein; Nanoliposome; Interfacial tension; Emulsifying property; Emulsion; BOVINE SERUM-ALBUMIN; PROTEIN ISOLATE; INTERFACIAL PROPERTIES; IONIC-STRENGTH; LIPOSOMES; HYDROPHOBICITY; PH; STABILITY; LECITHIN; TENSION;
D O I：
10.1016/j.foodchem.2022.132510
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The surface characteristics and emulsifying properties of whey proteins (WP) after complexation with nanoliposomes (NL) were investigated. WP surface hydrophobicity enhanced after complexation with NL, and it indicated the exposure increase of WP hydrophobic groups. WPNL interfacial tension significantly decreased compared with that of WP. The interfacial protein content of WPNL-stabilized emulsions was slightly different from that of WP-stabilized emulsions. WP emulsifying properties were significantly improved after complexation with NL. The mean sizes and polydispersity indexes of WPNL-stabilized emulsion droplets were smaller than those of WP-stabilized emulsion droplets. The absolute zeta-potential values of WPNL-stabilized emulsions were greater than those of WP-stabilized emulsions. Electrostatic repulsion played a vital role in WPNL-stabilized emulsion stability. Moreover, surface and emulsifying properties of WPNL were changed by exterior factor induced alteration of protein advanced structures. The emulsifying properties of WP after complexation with NL were improved due to the modification of WP surface characteristics.
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页数：8
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