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Impact of whey protein isolates and concentrates on the formation of protein nanoparticles‐stabilised Pickering emulsions
Author(s) -
Li Dong,
Chen Enmin,
Chen Huanle,
Zhou Huifang,
Li Bin,
Li Yan
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13578
Subject(s) - whey protein , whey protein isolate , chemical engineering , nanoparticle , pickering emulsion , particle size , coalescence (physics) , surface tension , chemistry , viscosity , apparent viscosity , emulsion , materials science , chromatography , composite material , physics , quantum mechanics , astrobiology , engineering
Summary Whey protein nanoparticles (NPs) were prepared by heat‐induced method. The influences of whey protein isolates (WPIs) and concentrates (WPCs) on the formation of NPs were first investigated. Then Pickering emulsions were produced by protein NPs and their properties were evaluated. After heat treatment, WPC NPs showed larger particle size, higher stability against NaCl, lower negative charge and contact angle between air and water. Dispersions of WPC NPs appeared as higher turbidity and viscosity than those of WPI NPs. The interfacial tension of WPC NPs (~7.9 mN/m at 3 wt% NPs) was greatly lower than that of WPI NPs (~12.1 mN/m at 3 wt% NPs). WPC NPs‐stabilised emulsions had smaller particle size and were more homogeneous than WPI NPs‐stabilised emulsions. WPC NPs‐stabilised emulsions had higher stability against NaCl, pH and coalescence during storage.