Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions. (1st August 2022)

• Record Type: Journal Article
• Authors: Zhou, Shijiao; Han, Lu; Lu, Keyang; Qi, Baokun; Du, Xiaoqian; Liu, Guannan; Tang, Yuqing; Zhang, Shuang; Li, Yang
• Is Part Of: Food chemistry. Volume 384(2022)
• Publication Date: 2022-08-01
• Subjects: Whey protein isolate -- Phytosterols -- Nanoparticles -- Functionality -- Pickering emulsion; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132486
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: The interfacial wettability increased after WPI and PSs formed WPS nanoparticles. The emulsifying properties of WPS nanoparticles were superior to those of WPI. The WPS nanoparticle-stabilized emulsion exhibited an excellent stability. The WPS nanoparticle-stabilized emulsion can reduce lipid digestion. Abstract: The preparation of whey protein isolate (WPI) particles by heat induction usually reduces both protein nutritional value and functionality. In this study, WPI and phytosterols (PSs) were used to prepare whey protein isolate– phytosterol (WPS) nanoparticles as stabilizers of oil-in-water Pickering emulsions, and the effects of PSs on the structure and function of the nanoparticles were studied. The results showed that the WPI and PSs combine through non-covalent bonding, which alters the nanoparticle structure and function. When the WPI/PSs mass ratio was 25:2, the nanoparticles (WPS-4) exhibited excellent interfacial wettability, emulsification stability, and antioxidant activity. The nanoparticles formed thick and dense interfacial films on the droplet surfaces to protect them, and the emulsion stabilized with the WPS-4 nanoparticles exhibited the best storage stability and oxidation stability. The emulsion can also reduce the digestion of lipids. These results provide a theoretical basis for the application of WPS nanoparticles.