Shenghua He , Yonghui Wang , Guanghui Li , Xueli Gao , Zhiyan Chen , Weiyun Guo , Jihong Huang
{"title":"双重诱导对乳清分离蛋白纳米颗粒形成和稳定食品级皮克林乳剂的影响：稳定性和胃肠道消化","authors":"Shenghua He , Yonghui Wang , Guanghui Li , Xueli Gao , Zhiyan Chen , Weiyun Guo , Jihong Huang","doi":"10.1016/j.fochx.2025.102221","DOIUrl":null,"url":null,"abstract":"<div><div>The effects of non-heat-induced and double-induced(heat-induced and Na<sup>+</sup>-induced) whey protein isolate nanoparticles (WPINs) at concentrations of C = 1 %, 2 %, and 5 % as well as oil fractions (φ = 0.1, 0.4, and 0.7) on the properties of food-grade Pickering emulsions (PEs) were systematically investigated. At a Na<sup>+</sup> concentrations of 300 mM, the particle size of double-induced WPINs (290 μm) is significantly larger (<em>P</em> <em><</em> 0.05) than that of non-heat-induced WPINs (210 μm). PEs stabilized by double-induced WPINs exhibited a significantly small particle size (<em>P</em> <em><</em> 0.05) compared to those stabilized by non-heat-induced WPINs under identical oil fraction and WPIN concentration conditions. Additionally, PEs with φ = 0.7 stabilized by double-induced WPINs enhanced storage and thermal stability. However, both types of PEs exhibited freeze-thaw instability. PEs stabilized by double-induced WPINs showed a slower release rate of free fatty acid during gastrointestinal digestion. These findings highlight the promising application potential of WPINs in food-grade Pickering emulsion.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102221"},"PeriodicalIF":8.2000,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion\",\"authors\":\"Shenghua He , Yonghui Wang , Guanghui Li , Xueli Gao , Zhiyan Chen , Weiyun Guo , Jihong Huang\",\"doi\":\"10.1016/j.fochx.2025.102221\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The effects of non-heat-induced and double-induced(heat-induced and Na<sup>+</sup>-induced) whey protein isolate nanoparticles (WPINs) at concentrations of C = 1 %, 2 %, and 5 % as well as oil fractions (φ = 0.1, 0.4, and 0.7) on the properties of food-grade Pickering emulsions (PEs) were systematically investigated. At a Na<sup>+</sup> concentrations of 300 mM, the particle size of double-induced WPINs (290 μm) is significantly larger (<em>P</em> <em><</em> 0.05) than that of non-heat-induced WPINs (210 μm). PEs stabilized by double-induced WPINs exhibited a significantly small particle size (<em>P</em> <em><</em> 0.05) compared to those stabilized by non-heat-induced WPINs under identical oil fraction and WPIN concentration conditions. Additionally, PEs with φ = 0.7 stabilized by double-induced WPINs enhanced storage and thermal stability. However, both types of PEs exhibited freeze-thaw instability. PEs stabilized by double-induced WPINs showed a slower release rate of free fatty acid during gastrointestinal digestion. These findings highlight the promising application potential of WPINs in food-grade Pickering emulsion.</div></div>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"26 \",\"pages\":\"Article 102221\"},\"PeriodicalIF\":8.2000,\"publicationDate\":\"2025-02-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2590157525000677\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/2/6 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525000677","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/2/6 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion
The effects of non-heat-induced and double-induced(heat-induced and Na+-induced) whey protein isolate nanoparticles (WPINs) at concentrations of C = 1 %, 2 %, and 5 % as well as oil fractions (φ = 0.1, 0.4, and 0.7) on the properties of food-grade Pickering emulsions (PEs) were systematically investigated. At a Na+ concentrations of 300 mM, the particle size of double-induced WPINs (290 μm) is significantly larger (P< 0.05) than that of non-heat-induced WPINs (210 μm). PEs stabilized by double-induced WPINs exhibited a significantly small particle size (P< 0.05) compared to those stabilized by non-heat-induced WPINs under identical oil fraction and WPIN concentration conditions. Additionally, PEs with φ = 0.7 stabilized by double-induced WPINs enhanced storage and thermal stability. However, both types of PEs exhibited freeze-thaw instability. PEs stabilized by double-induced WPINs showed a slower release rate of free fatty acid during gastrointestinal digestion. These findings highlight the promising application potential of WPINs in food-grade Pickering emulsion.
期刊介绍：
Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
