Surface characteristics and emulsifying properties of whey protein/nanoliposome complexes
Journal
Food Chemistry
Journal Volume
384
Date Issued
2022
Author(s)
Abstract
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. © 2022
Subjects
Emulsifying property; Emulsion; Interfacial tension; Nanoliposome; Whey protein
SDGs
Other Subjects
Drops; Emulsification; Emulsions; Hydrophobicity; Proteins; Surface tension; Characteristic properties; Emulsifying property; Emulsion; Emulsion droplets; Hydrophobic groups; Nanoliposomes; Protein contents; Protein surface hydrophobicities; Surface characteristics; Whey proteins; Ostwald ripening; lipid nanoparticle; liposome; whey protein; emulsifying agent; whey protein; adsorption; Article; chemical structure; complex formation; dispersion; dispersity; emulsion; hydrophobicity; ionic strength; protein content; protein protein interaction; protein subunit; static electricity; surface property; tension; zeta potential; chemical phenomena; chemistry; emulsion; Emulsifying Agents; Emulsions; Hydrophobic and Hydrophilic Interactions; Whey Proteins
Type
journal article