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Proteolysis of whey protein isolates in nanoemulsion systems: impact of nanoemulsification and additional synthetic emulsifiers
Abstrakt
Nanoemulsions are currently of interest in the functional food sector because their small droplet size (100–500 nm) provides a number of potential advantages over conventional emulsions. This study concerned the behavior of nanoemulsions stabilized with whey proteins and two synthetic emulsifiers (Tween 80 and Croduret), and exposed to conditions simulating the human upper gastrointestinal tract. In particular, the effect of synthetic emulsifiers (food additives) on the interfacial composition and digestion rate of milk proteins at the interface of nanoemulsions was determined. The results indicate that the protein was partially co-absorbed with only one synthetic emulsifier (Croduret) at the interface, which made protein more resistant to digestion in the nano-emulsion system. This suggests that the degree of protein digestion can be controlled by appropriate selection of synthetic emulsifiers and presenting the protein in nanoemulsion system.
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Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuły w czasopismach
- Opublikowano w:
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FOOD CHEMISTRY
nr 351,
strony 129356 - 129364,
ISSN: 0308-8146 - Język:
- angielski
- Rok wydania:
- 2021
- Opis bibliograficzny:
- Szumała P., Pacyna-Kuchta A., Wasik A.: Proteolysis of whey protein isolates in nanoemulsion systems: impact of nanoemulsification and additional synthetic emulsifiers// FOOD CHEMISTRY -Vol. 351, (2021), s.129356-129364
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodchem.2021.129356
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 133 razy
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