Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions
Autor: | Chanchan Sun, Tingting Cui, Man Zhang, Bin Liang, Hongjun He, Changjian Ji |
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Jazyk: | angličtina |
Rok vydání: | 2021 |
Předmět: |
Whey protein
Polymers and Plastics 030309 nutrition & dietetics Organic chemistry whey protein concentration micro-gel particles xanthan gum stability O/W emulsion Peroxide Article 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology QD241-441 medicine Droplet size 0303 health sciences 04 agricultural and veterinary sciences General Chemistry 040401 food science Droplet coalescence chemistry Chemical engineering Emulsion Physical stability Xanthan gum medicine.drug |
Zdroj: | Polymers, Vol 13, Iss 2301, p 2301 (2021) Polymers; Volume 13; Issue 14; Pages: 2301 Polymers |
ISSN: | 2073-4360 |
Popis: | Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation. |
Databáze: | OpenAIRE |
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