Interactions between whey protein or polymerized whey protein and soybean lecithin in model system

Abstract

Soybean lecithin is often used as a surfactant in food formulation. The aim of this study was to investigate the interactions between soybean lecithin (SL, 0-3%, wt/vol) and whey protein (WP, 10%, wt/vol) or polymerized whey protein (PWP, 10%, wt/vol) induced by heating WP solutions at 85°C for 0 to 20 min at pH 7.0. The samples were evaluated for zeta potential, particle size, morphology, rheological properties, thermal properties, secondary structure, and surface hydrophobicity. Zeta potential of WP increased linearly as SL level increased from 0 to 3%, whereas that of PWP changed with plateau at SL level of 1%, which may be due to the aggregation of SL. The addition of SL increased the particle size and apparent viscosity of both WP and PWP. All the samples exhibited different morphology depending on SL level and heating time according to transmission electron microscopy images. Whey protein showed obviously decreased gelation time and increased storage modulus in the presence of SL. Differential scanning calorimetry curves confirmed the effects of SL on the thermal properties of both WP and PWP. Circular dichroism spectra indicated that SL had effects on the secondary structure of both WP and PWP. The changes in surface hydrophobicity indicated the hydrophobic interactions between WP/PWP and SL. Data indicate that the physicochemical and functional properties of WP and PWP can be altered by adding soybean lecithin.

Preparation and Characterization of Whey Protein Isolate–DIM Nanoparticles

“…These results coincide with the DLS data (Figure 1). This difference in structure maybe due to the increased hydrophobic and electrostatic interaction [50,51].…”

Preparation and Characterization of Soy Isoflavones Nanoparticles Using Polymerized Goat Milk Whey Protein as Wall Material

“…The emulsifying property of goat milk whey protein can be improved by heat treatments [ 9 ]. During heating, the polypeptide chains of protein unfolded, and the sulfhydryl groups were exposed to form polymerized whey proteins (PWP) which can be used as an encapsulating material with improved functional properties [ 10 , 11 ]. Because of the protein surface-active property, PWP has a strong affinity towards different ligands [ 12 ].…”

Preparation and properties of children food after weaning using camels’ milk and guadar cereal nanoparticles

“…Previous results of Nano wet formula shown in Table 1 concluded that the hydrophobic interactions may be responsible for increasing the viscosity by changing the conformation structure (Sun et al, 2018). Furthermore, the viscosity values of all treatments significantly increased ( p ≤ .05) until the end of the storage period.…”

“…Statistical analyses of data were carried out using the General Linear Models (LDS) procedure of the SPSS 16.0 Syntax Reference Guide (SPSS, 2007). The results were expressed as least squares means with standard errors of the mean (p ≤ .05).…”