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- Title
Soybean oil emulsion stabilized by phosphatidylcholine and whey protein isolate: impact on interfacial properties, physicochemical characteristics, and digestive properties.
- Authors
Ma, Ming-Yang; Wu, Fei-Yang; Xu, Yun-Peng; Kong, Fan-Hua; Mu, Guang-Qing; Qian, Fang; Zhu, Xue-Mei
- Abstract
Liquid formula is a research hotspot of infant formula milk, but how to increase the physicochemical stability while maintaining the activity of nutritional components is a key bottleneck in product development. Phosphatidylcholine (PC) and whey protein isolate (WPI) are important components of infant formula, the effect of PC on the properties of WPI stable emulsion remains to be clarified. When the concentration of PC is 0.3 %, a solid intermolecular network is established, which enhances the elasticity and viscosity of the emulsion and has the best oxidation stability and storage stability. 0.3 % PC reduced the flocculation during digestion, and increased the digestibility of protein and fat (27.64 % and 82.45 %). In this study, compound emulsifier (WPI-PC) was used to establish a stable emulsion system, which provided reference for the development and utilization of functional dairy products.
- Subjects
WHEY proteins; SOY oil; EMULSIONS; INFANT formulas; DAIRY products; POLYMER networks
- Publication
International Journal of Food Engineering, 2024, Vol 20, Issue 7, p495
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2024-0079