Li Nan, Zhang Xiaotong, Zhu Juan, Li Yinta, Liu Rong, Zhang Peng, Wei Suzhen, Fu Xuejun, Peng Xinyan
College of Life Science, Yantai University, Yantai 264005, China.
Weihai Key Laboratory of Medical Conditioning Functional Food Processing Technology, Weihai Ocean Vocational College, Weihai 264300, China.
Foods. 2024 Oct 13;13(20):3252. doi: 10.3390/foods13203252.
This study aimed to create Pickering emulsions with varying oil fractions and assess the impact of ultrasonic treatment on the properties of Whey Protein Isolates (WPIs). At 640 W for 30 min, ultrasound reduced WPI aggregate size, raised zeta potential, and improved foaming, emulsifying, and water-holding capacities. FTIR analysis showed structural changes, while fluorescence and hydrophobicity increased, indicating tertiary structure alterations. This suggests that sonication efficiently modifies WPI functionality. Under ideal conditions, φ = 80 emulsions were most stable, with no foaming or phase separation. Laser scanning revealed well-organized emulsions at φ = 80. This study provides a reference for modifying and utilizing WPI.
本研究旨在制备具有不同油相分数的Pickering乳液，并评估超声处理对乳清分离蛋白（WPI）性质的影响。在640W功率下处理30分钟，超声降低了WPI聚集体尺寸，提高了zeta电位，并改善了起泡、乳化和持水能力。傅里叶变换红外光谱（FTIR）分析显示结构发生变化，同时荧光和疏水性增加，表明三级结构改变。这表明超声处理能有效改变WPI的功能。在理想条件下，φ = 80的乳液最稳定，无起泡或相分离现象。激光扫描显示φ = 80时乳液结构良好。本研究为WPI的改性和利用提供了参考。
