Plant-based high internal phase emulsions stabilized by dual protein nanostructures with heat and freeze–thaw tolerance

Wang, Tao; Li, Fangsi; Zhang, Hao; Feng, Wei; Wang, Ren

doi:10.1016/j.foodchem.2021.131458

Cited by 21 publications

(3 citation statements)

References 24 publications

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“…Therefore, modification of protein particles to change the orientation structure of the protein particles at the interface may be a simple way to improve the interfacial mechanics and thermodynamic stability of emulsions. 58 In this work, the SPNPs prepared by mTG induced crosslinking showed a significantly increased absolute zeta-potential compared to the SPI, which resulted in stronger electrostatic repulsion at the emulsion interface, and hence showed more stable emulsion systems compared to the SPI stabilized emulsion. The interfacial tension of different soy protein nanoparticles and the in-depth study of how these nanoparticles affect interfacial properties would be an interesting topic for future research.…”

Section: Discussionmentioning

confidence: 74%

Soy protein nanoparticles prepared by enzymatic cross-linking with enhanced emulsion stability

Sun

Wei

et al. 2023

Soft Matter

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Section: Discussionmentioning

confidence: 74%

Soy protein nanoparticles prepared by enzymatic cross-linking with enhanced emulsion stability

Sun

Wei

et al. 2023

Soft Matter

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“…DPNs emulsify walnut oil and form a high internal phase emulsion, which remains stable when stored at 95 °C for 2 months and heated for 30 min. The interface structure was further enhanced by sodium chloride (50 mM and above) and became impeccable in repeated freezing and thawing treatment . In summary, combining food chemistry, nanotechnology, and synthetic biology methods, WPs-based oral pellets, walnut meal, emulsions, and other daily food supplements were prepared, which could provide inspiration and guidance for the development of functional bioinspired and sustainable nutritional health products.…”

Section: Applicationmentioning

confidence: 99%

Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review

Wen

Zhang

Cao

et al. 2023

J. Agric. Food Chem.

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Recently, plant protein as a necessary nutrient source for human beings, a common ingredient of traditional processed food, and an important element of new functional food has gained prominence due to the increasing demand for healthy food. Walnut protein (WP) is obtained from walnut kernels and walnut oil-pressing waste and has better nutritional, functional, and essential amino acids in comparison with other vegetable and grain proteins. WP can be conveniently obtained by various extraction techniques, including alkali-soluble acid precipitation, salting-out, and ultrasonic-assisted extraction, among others. The functional properties of WP can be modified for desired purposes by using some novel methods, including free radical oxidation, enzymatic modification, high hydrostatic pressure, etc. Moreover, walnut peptides play an important biological role both in vitro and in vivo. The main activities of the walnut peptides are antihypertensive, antioxidant, learning improvement, and anticancer, among others. Furthermore, WP could be applied in the development of functional foods or dietary supplements, such as delivery systems and food additives, among others. This review summarizes recent knowledge on the nutritional, functional, and bioactive peptide aspects of WP and possible future products, providing a theoretical reference for the utilization and development of oil crop waste.

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“…It has also been suggested that the dual-protein system could fill the gap at the oil-water interface more efficiently and impart higher interfacial stability to the emulsion due to the presence of different structural domains of different proteins, while SPI and meat proteins might undergo competitive adsorption at the oil-water interface [11]. For composite protein emulsions, the protein ratio was the key to stability [12]. Proteins with fast adsorption rates might dominate the interface.…”

Section: Introductionmentioning

confidence: 99%

Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein Isolate

Gao

Liu

Gao

et al. 2023

Foods

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The stability and digestive properties of a dual-protein emulsion consisting of soy protein isolate (SPI) and whey protein isolate (WPI) have been systematically studied. The results showed that the particle size and viscosity of the dual-protein emulsion system decreased continuously with the increase in WPI, and this might be related to the large amount of electric charge on the surface of the emulsion droplets. Dual-protein emulsions with ratios of 3:7 and 5:5 showed the highest emulsion activity, while emulsion stability increased with the increase in WPI. The thicker adsorption layer formed at the interface might have contributed to this phenomenon. After in-vitro-simulated digestion, the emulsion droplet particle size increased substantially due to the weakened electrostatic repulsion on the droplet surface, especially for the intestinal digestion phase. Meanwhile, WPI accelerated the release of free fatty acids in the digestion process, which played a positive role in the nutritional value of the dual-protein emulsion. In accelerated oxidation experiments, WPI also improved the antioxidant properties of the dual-protein emulsion system. This study will provide a new insight and necessary theoretical basis for the preparation of dual-protein emulsions.

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Plant-based high internal phase emulsions stabilized by dual protein nanostructures with heat and freeze–thaw tolerance

Cited by 21 publications

References 24 publications

Soy protein nanoparticles prepared by enzymatic cross-linking with enhanced emulsion stability

Soy protein nanoparticles prepared by enzymatic cross-linking with enhanced emulsion stability

Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review

Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein Isolate

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