College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China.
Institute of Food Sciences and Technology, National Taiwan University, Taipei 10617, Taiwan, ROC.
Food Chem. 2022 Aug 1;384:132510. doi: 10.1016/j.foodchem.2022.132510. Epub 2022 Feb 19.
The surface characteristics and emulsifying properties of whey proteins (WP) after complexation with nanoliposomes (NL) were investigated. WP surface hydrophobicity enhanced after complexation with NL, and it indicated the exposure increase of WP hydrophobic groups. WPNL interfacial tension significantly decreased compared with that of WP. The interfacial protein content of WPNL-stabilized emulsions was slightly different from that of WP-stabilized emulsions. WP emulsifying properties were significantly improved after complexation with NL. The mean sizes and polydispersity indexes of WPNL-stabilized emulsion droplets were smaller than those of WP-stabilized emulsion droplets. The absolute zeta-potential values of WPNL-stabilized emulsions were greater than those of WP-stabilized emulsions. Electrostatic repulsion played a vital role in WPNL-stabilized emulsion stability. Moreover, surface and emulsifying properties of WPNL were changed by exterior factor-induced alteration of protein advanced structures. The emulsifying properties of WP after complexation with NL were improved due to the modification of WP surface characteristics.
研究了乳清蛋白（WP）与纳米脂质体（NL）复合后的表面特性和乳化性能。复合后 WP 的表面疏水性增强，表明 WP 疏水性基团的暴露增加。WPNL 的界面张力明显低于 WP。WPNL 稳定乳液的界面蛋白含量与 WP 稳定乳液略有不同。复合后 WP 的乳化性能显著提高。WPNL 稳定乳液的平均粒径和多分散指数均小于 WP 稳定乳液。WPNL 稳定乳液的绝对zeta 电位值大于 WP 稳定乳液。静电排斥在 WPNL 稳定乳液的稳定性中起着至关重要的作用。此外，蛋白质高级结构的外部因素诱导改变会改变 WPNL 的表面和乳化性能。由于 WP 表面特性的修饰，复合后 WP 的乳化性能得到改善。
