Effect of pH on the stability and surface composition of emulsions made with whey protein isolate

1994 ◽  
Vol 42 (10) ◽  
pp. 2131-2135 ◽  
Author(s):  
Josephine A. Hunt ◽  
Douglas G. Dalgleish
Keyword(s):  
Whey Protein ◽  
Surface Composition ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Effect Of Ph ◽  
The Stability

The hydrogel of whey protein isolate coated by lotus root amylopectin enhance the stability and bioavailability of quercetin

2020 ◽  
Vol 236 ◽  
pp. 116009 ◽  
Author(s):  
Kang Liu ◽  
Xue-Qiang Zha ◽  
Wen-Di Shen ◽  
Qiang-Ming Li ◽  
Li-Hua Pan ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Lotus Root ◽  
The Stability

Rheology of whey protein isolate-xanthan mixed solutions and gels. Effect of pH and xanthan concentration

Nahrung/Food ◽  
1997 ◽  
Vol 41 (6) ◽  
pp. 336-343 ◽  
Author(s):  
C. Sanchez ◽  
C. Schmitt ◽  
V. G. Babak ◽  
J. Hardy
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Effect Of Ph ◽  
Mixed Solutions

A glycated whey protein isolate–epigallocatechin gallate nanocomplex enhances the stability of emulsion delivery of β-carotene during simulated digestion

2019 ◽  
Vol 10 (10) ◽  
pp. 6829-6839 ◽  
Author(s):  
Qi Wang ◽  
Wanrong Li ◽  
Pei Liu ◽  
Zhongze Hu ◽  
Xinguang Qin ◽  
...  
Keyword(s):  
Whey Protein ◽  
Epigallocatechin Gallate ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Simulated Digestion ◽  
The Stability ◽  
Β Carotene ◽  
Stability Of Emulsion

A glycated whey protein isolate–epigallocatechin gallate (EGCG) nanocomplex-stabilized emulsion was used to encapsulate β-carotene.

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

2017 ◽  
Vol 8 (2) ◽  
pp. 584-594 ◽  
Author(s):  
Wahyu Wijaya ◽  
Paul Van der Meeren ◽  
Christofora Hanny Wijaya ◽  
Ashok R. Patel
Keyword(s):  
Whey Protein ◽  
Polymer Concentration ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Effect Of Ph ◽  
Low Concentration ◽  
Internal Phase

Surfactant-free HIPE (φoil = 0.82) prepared using colloidal complexes of whey protein isolate and low methoxyl pectin at a very low concentration (0.3 wt% on total emulsion).

scholarly journals Molecular Properties of Flammulina velutipes Polysaccharide–Whey Protein Isolate (WPI) Complexes via Noncovalent Interactions

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 1
Author(s):  
Jiaqi Shang ◽  
Minhe Liao ◽  
Ritian Jin ◽  
Xiangyu Teng ◽  
Hao Li ◽  
...  
Keyword(s):  
Whey Protein ◽  
Noncovalent Interactions ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Random Coil ◽  
Flammulina Velutipes ◽  
In Vitro Digestibility ◽  
The Stability

Whey protein isolate (WPI) has a variety of nutritional benefits. The stability of WPI beverages has attracted a large amount of attention. In this study, Flammulina velutipes polysaccharides (FVPs) interacted with WPI to improve the stability via noncovalent interactions. Multiple light scattering studies showed that FVPs can improve the stability of WPI solutions, with results of radical scavenging activity assays demonstrating that the solutions of the complex had antioxidant activity. The addition of FVPs significantly altered the secondary structures of WPI, including its α-helix and random coil. The results of bio-layer interferometry (BLI) analysis indicated that FVPs interacted with the WPI, and the equilibrium dissociation constant (KD) was calculated as 1.736 × 10−4 M in this study. The in vitro digestibility studies showed that the FVPs protected WPI from pepsin digestion, increasing the satiety. Therefore, FVPs effectively interact with WPI through noncovalent interactions and improve the stability of WPI, with this method expected to be used in protein-enriched and functional beverages.

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