Whey protein isolate-phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions

Shijiao Zhou; Lu Han; Keyang Lu; Baokun Qi; Xiaoqian Du; Guannan Liu; Yuqing Tang; Shuang Zhang; Yang Li

doi:10.1016/j.foodchem.2022.132486

Whey protein isolate-phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions

Food Chem. 2022 Aug 1:384:132486. doi: 10.1016/j.foodchem.2022.132486. Epub 2022 Feb 16.

Authors

Shijiao Zhou¹, Lu Han¹, Keyang Lu¹, Baokun Qi², Xiaoqian Du¹, Guannan Liu¹, Yuqing Tang¹, Shuang Zhang³, Yang Li⁴

Affiliations

¹ College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
² College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China.
³ College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: szhang@neau.edu.cn.
⁴ College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China; National Research Center of Soybean Engineering and Technology, Harbin 150028, China. Electronic address: yangli@neau.edu.cn.

PMID: 35189436
DOI: 10.1016/j.foodchem.2022.132486

Abstract

The preparation of whey protein isolate (WPI) particles by heat induction usually reduces both protein nutritional value and functionality. In this study, WPI and phytosterols (PSs) were used to prepare whey protein isolate-phytosterol (WPS) nanoparticles as stabilizers of oil-in-water Pickering emulsions, and the effects of PSs on the structure and function of the nanoparticles were studied. The results showed that the WPI and PSs combine through non-covalent bonding, which alters the nanoparticle structure and function. When the WPI/PSs mass ratio was 25:2, the nanoparticles (WPS-4) exhibited excellent interfacial wettability, emulsification stability, and antioxidant activity. The nanoparticles formed thick and dense interfacial films on the droplet surfaces to protect them, and the emulsion stabilized with the WPS-4 nanoparticles exhibited the best storage stability and oxidation stability. The emulsion can also reduce the digestion of lipids. These results provide a theoretical basis for the application of WPS nanoparticles.

Keywords: Functionality; Nanoparticles; Phytosterols; Pickering emulsion; Whey protein isolate.

MeSH terms

Emulsions / chemistry
Nanoparticles* / chemistry
Particle Size
Phytosterols*
Water / chemistry
Wettability
Whey Proteins / chemistry

Substances

Emulsions
Phytosterols
Whey Proteins
Water