Physicochemical and Emulsifying Properties of Whey Protein Isolate (WPI)−Dextran Conjugates Produced in Aqueous Solution

2010 ◽  
Vol 58 (5) ◽  
pp. 2988-2994 ◽  
Author(s):  
Dan Zhu ◽  
Srinivasan Damodaran ◽  
John A. Lucey
Keyword(s):  
Aqueous Solution ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties

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.

Formation of whey protein isolate nanofibrils by endoproteinase GluC and their emulsifying properties

2019 ◽  
Vol 94 ◽  
pp. 71-79 ◽  
Author(s):  
Zhibiao Feng ◽  
Lele Li ◽  
Yu Zhang ◽  
Xuan Li ◽  
Chunhong Liu ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties

scholarly journals Incorporated glucosamine adversely affects the emulsifying properties of whey protein isolate polymerized by transglutaminase

2017 ◽  
Vol 100 (5) ◽  
pp. 3413-3423 ◽  
Author(s):  
Lin Chen ◽  
Niamat Ullah ◽  
Chenyi Li ◽  
Robert M. Hackman ◽  
Zhixi Li ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties

Charge Modifications to Improve the Emulsifying Properties of Whey Protein Isolate

2011 ◽  
Vol 59 (24) ◽  
pp. 13246-13253 ◽  
Author(s):  
Hairan Ma ◽  
Pirkko Forssell ◽  
Riitta Partanen ◽  
Johanna Buchert ◽  
Harry Boer
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties

Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin

2019 ◽  
Vol 91 ◽  
pp. 174-181 ◽  
Author(s):  
Khwanjai Klinchongkon ◽  
Pramote Khuwijitjaru ◽  
Shuji Adachi ◽  
Benjamin Bindereif ◽  
Heike P. Karbstein ◽  
...  
Keyword(s):  
Whey Protein ◽  
Subcritical Water ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties
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