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Open AccessArticle
Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions
by
Yanling Lu
Yanling Lu 1
,
Yuxin Jiang
Yuxin Jiang 1,
Jiongna Liu
Jiongna Liu 1
,
Xiaoqin Yang
Xiaoqin Yang 2,3
,
Yueliang Zhao
Yueliang Zhao 4 and
Fangyu Fan
Fangyu Fan 1,2,3,*
1
College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China
2
Key Laboratory of Forest Disaster Warning and Control of Yunnan Province, Kunming 650224, China
3
Key Laboratory of National Forestry and Grassland Administration on Biodiversity Conservation in Southwest China, Southwest Forestry University, Kunming 650224, China
4
School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200240, China
*
Author to whom correspondence should be addressed.
Foods 2024, 13(15), 2389; https://doi.org/10.3390/foods13152389 (registering DOI)
Submission received: 30 June 2024
/
Revised: 25 July 2024
/
Accepted: 26 July 2024
/
Published: 28 July 2024
Abstract
To enhance the functional properties of walnut protein isolate (WalPI), hydrophilic whey protein isolate (WPI) was selected to formulate WalPI-WPI nanoparticles (nano-WalPI-WPI) via a pH cycling technique. These nano-WalPI-WPI particles were subsequently employed to stabilize high internal phase Pickering emulsions (HIPEs). By adjusting the mass ratio of WalPI to WPI from 9:1 to 1:1, the resultant nano-WalPI-WPI exhibited sizes ranging from 70.98 to 124.57 nm, with a polydispersity index of less than 0.326. When the mass ratio of WalPI to WPI was 7:3, there were significant enhancements in various functional properties: the solubility, denaturation peak temperature, emulsifying activity index, and emulsifying stability index increased by 6.09 times, 0.54 °C, 318.94 m2/g, and 552.95 min, respectively, and the surface hydrophobicity decreased by 59.23%, compared with that of WalPI nanoparticles (nano-WalPI), with the best overall performance. The nano-WalPI-WPI were held together by hydrophobic interactions, hydrogen bonding, and electrostatic forces, which preserved the intact primary structure and improved resistance to structural changes during the neutralization process. The HIPEs stabilized by nano-WalPI-WPI exhibited an average droplet size of less than 30 μm, with droplets uniformly dispersed and maintaining an intact spherical structure, demonstrating superior storage stability. All HIPEs exhibited pseudoplastic behavior with good thixotropic properties. This study provides a theoretical foundation for enhancing the functional properties of hydrophobic proteins and introduces a novel approach for constructing emulsion systems stabilized by composite proteins as emulsifiers.
Share and Cite
MDPI and ACS Style
Lu, Y.; Jiang, Y.; Liu, J.; Yang, X.; Zhao, Y.; Fan, F.
Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions. Foods 2024, 13, 2389.
https://doi.org/10.3390/foods13152389
AMA Style
Lu Y, Jiang Y, Liu J, Yang X, Zhao Y, Fan F.
Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions. Foods. 2024; 13(15):2389.
https://doi.org/10.3390/foods13152389
Chicago/Turabian Style
Lu, Yanling, Yuxin Jiang, Jiongna Liu, Xiaoqin Yang, Yueliang Zhao, and Fangyu Fan.
2024. "Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions" Foods 13, no. 15: 2389.
https://doi.org/10.3390/foods13152389
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