Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion
The effects of non-heat-induced and double-induced(heat-induced and Na+-induced) whey protein isolate nanoparticles (WPINs) at concentrations of C = 1 %, 2 %, and 5 % as well as oil fractions (φ = 0.1, 0.4, and 0.7) on the properties of food-grade Pickering emulsions (PEs) were systematically invest...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000677 |
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| author | Shenghua He Yonghui Wang Guanghui Li Xueli Gao Zhiyan Chen Weiyun Guo Jihong Huang |
| author_facet | Shenghua He Yonghui Wang Guanghui Li Xueli Gao Zhiyan Chen Weiyun Guo Jihong Huang |
| author_sort | Shenghua He |
| collection | DOAJ |
| description | The effects of non-heat-induced and double-induced(heat-induced and Na+-induced) whey protein isolate nanoparticles (WPINs) at concentrations of C = 1 %, 2 %, and 5 % as well as oil fractions (φ = 0.1, 0.4, and 0.7) on the properties of food-grade Pickering emulsions (PEs) were systematically investigated. At a Na+ concentrations of 300 mM, the particle size of double-induced WPINs (290 μm) is significantly larger (P < 0.05) than that of non-heat-induced WPINs (210 μm). PEs stabilized by double-induced WPINs exhibited a significantly small particle size (P < 0.05) compared to those stabilized by non-heat-induced WPINs under identical oil fraction and WPIN concentration conditions. Additionally, PEs with φ = 0.7 stabilized by double-induced WPINs enhanced storage and thermal stability. However, both types of PEs exhibited freeze-thaw instability. PEs stabilized by double-induced WPINs showed a slower release rate of free fatty acid during gastrointestinal digestion. These findings highlight the promising application potential of WPINs in food-grade Pickering emulsion. |
| format | Article |
| id | doaj-art-32852e4277e346a49a71fc2068be5ada |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-32852e4277e346a49a71fc2068be5ada2025-02-10T04:34:53ZengElsevierFood Chemistry: X2590-15752025-02-0126102221Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestionShenghua He0Yonghui Wang1Guanghui Li2Xueli Gao3Zhiyan Chen4Weiyun Guo5Jihong Huang6Food and Pharmacy College, Xuchang University, Xuchang 461000, China; Collaborative Innovation Center of Functional Food Green Manufacturing, Xuchang 461000, ChinaFood and Pharmacy College, Xuchang University, Xuchang 461000, China; Collaborative Innovation Center of Functional Food Green Manufacturing, Xuchang 461000, ChinaFood and Pharmacy College, Xuchang University, Xuchang 461000, China; Collaborative Innovation Center of Functional Food Green Manufacturing, Xuchang 461000, ChinaFood and Pharmacy College, Xuchang University, Xuchang 461000, China; Collaborative Innovation Center of Functional Food Green Manufacturing, Xuchang 461000, ChinaFood and Pharmacy College, Xuchang University, Xuchang 461000, ChinaFood and Pharmacy College, Xuchang University, Xuchang 461000, China; Collaborative Innovation Center of Functional Food Green Manufacturing, Xuchang 461000, China; Corresponding author at: Food and Pharmacy College, Xuchang University, Xuchang 461000, China.Collaborative Innovation Center of Functional Food Green Manufacturing, Xuchang 461000, China; Corresponding author at: Collaborative Innovation Center of Functional Food Green Manufacturing, Xuchang 461000, ChinaThe effects of non-heat-induced and double-induced(heat-induced and Na+-induced) whey protein isolate nanoparticles (WPINs) at concentrations of C = 1 %, 2 %, and 5 % as well as oil fractions (φ = 0.1, 0.4, and 0.7) on the properties of food-grade Pickering emulsions (PEs) were systematically investigated. At a Na+ concentrations of 300 mM, the particle size of double-induced WPINs (290 μm) is significantly larger (P < 0.05) than that of non-heat-induced WPINs (210 μm). PEs stabilized by double-induced WPINs exhibited a significantly small particle size (P < 0.05) compared to those stabilized by non-heat-induced WPINs under identical oil fraction and WPIN concentration conditions. Additionally, PEs with φ = 0.7 stabilized by double-induced WPINs enhanced storage and thermal stability. However, both types of PEs exhibited freeze-thaw instability. PEs stabilized by double-induced WPINs showed a slower release rate of free fatty acid during gastrointestinal digestion. These findings highlight the promising application potential of WPINs in food-grade Pickering emulsion.http://www.sciencedirect.com/science/article/pii/S2590157525000677Whey protein isolationNanoparticleFood-gradePickering emulsionStabilityDigestion properties |
| spellingShingle | Shenghua He Yonghui Wang Guanghui Li Xueli Gao Zhiyan Chen Weiyun Guo Jihong Huang Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion Food Chemistry: X Whey protein isolation Nanoparticle Food-grade Pickering emulsion Stability Digestion properties |
| title | Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion |
| title_full | Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion |
| title_fullStr | Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion |
| title_full_unstemmed | Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion |
| title_short | Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion |
| title_sort | effect of double induced on whey protein isolate nanoparticle formation and stabilized food grade pickering emulsions stability and gastrointestinal digestion |
| topic | Whey protein isolation Nanoparticle Food-grade Pickering emulsion Stability Digestion properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000677 |
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