The lipid digestion behavior of oil-in-water Pickering emulsions stabilized by whey protein microgels of various rigidities
The lipid digestion behavior of oil-in-water Pickering emulsions stabilized by whey protein microgels of various rigidities
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DOI：
10.1016/j.foodhyd.2022.107735
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发表时间：
2022-04-22
影响因子：
10.7
通讯作者：
Li, Yuan
中科院分区：
文献类型：
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作者：
Chen, Shanan;Du, Yizheng;Li, Yuan
由乳清蛋白微凝胶稳定的Pickering乳剂具有延缓脂肪消化的特性，可减少热量的摄入。然而，WPMS对乳状液稳定性和脂肪消化的刚性还没有得到系统的研究。本文以5%、10%和20%(w/w)的乳清分离蛋白(WPI)为原料，制备了不同硬度的乳清蛋白膜。原子力显微镜表征表明，WPI浓度越高，微凝胶粒子的杨氏模数越大。吸附在油水界面的微凝胶颗粒的界面性质表明，软凝胶微凝胶颗粒(5%)较硬微凝胶颗粒(10%和20%)具有良好的变形能力。此外，较软的粒子还表现出较快的界面吸附速率、较高的界面覆盖率和较好的降低界面张力的能力。然后将这些WPM用于制备水包油Pickering乳剂。软质WPMS稳定的Pickering乳液显示出最佳的胶体稳定性。此外，WPMS稳定的Pickering乳状液具有较慢的脂肪消化速度，因此软性WPMS稳定的高内相Pickering乳状液被用作更健康的人造黄油替代品。这项工作为WPM Pickering乳状液在减少卡路里摄取方面的食品设计提供了灵感。
Pickering emulsion stabilized by whey protein microgels (WPMs) possesses a retarded lipid digestion property may reduce the calorie intake. However, the rigidity of WPMs on emulsion stability and lipid digestion has not been investigated systematically. Herein, the WPMs with various rigidities made of 5%, 10% and 20% (w/w) whey protein isolate (WPI) were prepared. Atomic Force Microscopy characterization suggested that higher WPI concentration led to a larger young's modulus of microgel particles. The interfacial properties of the particles absorbed at the water-oil interface revealed that the soft microgel particles (5%) showed excellent deformability compared with the harder ones (10% and 20%). Besides, softer particles also exhibited faster interfacial adsorption rates, higher interfacial coverage and superior ability in reducing interfacial tension. Then those WPMs were applied to prepare oil-in-water Pickering emulsions. The soft WPMs stabilized Pickering emulsion showed the optimum colloidal stability. Furthermore, WPMs stabilized Pickering emulsions showed a delayed lipid digestion rate, thus the soft WPMs stabilized high internal phase Pickering emulsion was applied as a healthier margarine substitute. This work provides an inspiration for WPMs Pickering emulsions in reduced calorie intake food design.