Adjonu Randy, Doran Gregory S, Torley Peter, Sampson Gilbert O, Agboola Samson O
School of Dentistry and Medical Science, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
The Gulbali Institute, Charles Sturt University, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia.
Foods. 2022 Jun 20;11(12):1812. doi: 10.3390/foods11121812.
Whey protein isolate (WPI)-derived bioactive peptide fractions (1−3, 3−5, 5−10, 1−10, and >10 kDa) were for the first time used as emulsifiers in nanoemulsions. The formation and storage stability of WPI bioactive peptide-stabilized nanoemulsions depended on the peptide size, enzyme type, peptide concentration, and storage temperature. The highly bioactive <10 kDa fractions were either poorly surface-active or weak stabilizers in nanoemulsions. The moderately bioactive >10 kDa fractions formed stable nanoemulsions (diameter = 174−196 nm); however, their performance was dependent on the peptide concentration (1−4%) and enzyme type. Overall, nanoemulsions exhibited better storage stability (less droplet growth and creaming) when stored at lower (4 °C) than at higher (25 °C) temperatures. This study has shown that by optimizing peptide size using ultrafiltration, enzyme type and emulsification conditions (emulsifier concentration and storage conditions), stable nanoemulsions can be produced using WPI-derived bioactive peptides, demonstrating the dual-functionality of WPI peptides.
乳清分离蛋白（WPI）衍生的生物活性肽组分（1 - 3 kDa、3 - 5 kDa、5 - 10 kDa、1 - 10 kDa和>10 kDa）首次被用作纳米乳液的乳化剂。WPI生物活性肽稳定的纳米乳液的形成和储存稳定性取决于肽的大小、酶的类型、肽的浓度和储存温度。在纳米乳液中，生物活性高的<10 kDa组分表面活性较差或作为稳定剂的能力较弱。生物活性中等的>10 kDa组分形成了稳定的纳米乳液（直径 = 174 - 196 nm）；然而，它们的性能取决于肽的浓度（1 - 4%）和酶的类型。总体而言，纳米乳液在较低温度（4°C）下储存时比在较高温度（25°C）下储存表现出更好的储存稳定性（液滴生长和分层较少）。这项研究表明，通过使用超滤优化肽的大小、酶的类型和乳化条件（乳化剂浓度和储存条件），可以使用WPI衍生的生物活性肽制备稳定的纳米乳液，证明了WPI肽的双重功能。
