Static and Dynamic Properties of a Whey Protein Isolate and Monoglyceride Mixed Films at the Air−Water Interface

2002 ◽  
Vol 41 (11) ◽  
pp. 2652-2661 ◽  
Author(s):  
Juan M. Rodríguez Patino ◽  
M. Rosario Rodríguez Niño ◽  
Cecilio Carrera Sánchez
Keyword(s):  
Whey Protein ◽  
Dynamic Properties ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Water Interface ◽  
Air Water Interface ◽  
Mixed Films

Relaxation Phenomena in Whey Protein Isolate and Monoglyceride Mixed Films at the Air−Water Interface

2002 ◽  
Vol 41 (13) ◽  
pp. 3169-3178 ◽  
Author(s):  
Juan M. Rodríguez Patino ◽  
Ma. Rosario Rodríguez Niño ◽  
Cecilio Carrera Sánchez
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Relaxation Phenomena ◽  
Water Interface ◽  
Air Water Interface ◽  
Mixed Films

Whey Protein Isolate−Monoglyceride Mixed Monolayers at the Air−Water Interface. Structure, Morphology, and Interactions

Langmuir ◽  
2001 ◽  
Vol 17 (24) ◽  
pp. 7545-7553 ◽  
Author(s):  
Juan M. Rodríguez Patino ◽  
M. Rosario Rodríguez Niño ◽  
Cecilio Carrera Sánchez ◽  
Marta Cejudo Fernández
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Interface Structure ◽  
Protein Isolate ◽  
Water Interface ◽  
Mixed Monolayers ◽  
Structure Morphology ◽  
Air Water Interface

Effect of chitosan structure modification and complexation to whey protein isolate on oil/water interface stabilization

2021 ◽  
Vol 230 ◽  
pp. 116124
Author(s):  
I.S. Lopes ◽  
M. Michelon ◽  
L.G.R. Duarte ◽  
P. Prediger ◽  
R.L. Cunha ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Water Interface ◽  
Structure Modification ◽  
Oil Water

Dynamic Properties of β-Casein−Monoglyceride Mixed Films at the Air−Water Interface. Long-Term Relaxation Phenomena

Langmuir ◽  
2002 ◽  
Vol 18 (22) ◽  
pp. 8455-8463 ◽  
Author(s):  
Juan M. Rodríguez Patino ◽  
M. Rosario Rodríguez Niño ◽  
Cecilio Carrera Sánchez
Keyword(s):  
Dynamic Properties ◽  
Relaxation Phenomena ◽  
Water Interface ◽  
Air Water Interface ◽  
Mixed Films

scholarly journals Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 705
Author(s):  
Yejun Zhong ◽  
Jincheng Zhao ◽  
Taotao Dai ◽  
Jiangping Ye ◽  
Jianyong Wu ◽  
...  
Keyword(s):  
Interfacial Tension ◽  
Whey Protein ◽  
Surface Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Environmental Stability ◽  
Dependent Manner ◽  
Emulsifying Properties ◽  
Interfacial Behavior ◽  
Concentration Dependent Manner

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

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