Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles
Xiaoshan Wan, Qi Kang, Jiaqi Li, Mengxue Guo, Peng Li, Haohao Shi +3 more
Food Chemistry
Abstract
At present, the effect of structural modification of microgel particles on high internal phase emulsions (HIPEs) is less studied. In this study, the structural modification effect of NaCl on whey protein isolate microgels (WPIMPs) was comprehensively characterized and applied to the construction of HIPEs. WPIMPs were prepared with NaCl (0-150 mM) and the structural changes were analyzed by measuring the particle size, Zeta-potential, and endogenous fluorescence spectra. The results showed that inducing WPIMPs by NaCl enhanced the surface hydrophobicity, decreased the Zeta potential, and elevated the degree of cross-linking. The interfacial behavior of WPIMPs was characterized by measuring interfacial tensions and adsorbed layer properties. The results showed that NaCl induction decreased the interfacial tension, increased the thickness of the adsorbed layer, and improved the viscoelasticity. The HIPEs were analyzed for micromorphology and particle sizes. The results indicated that NaCl-induced WPIMPs favored the formation of HIPEs with small particle sizes and provided HIPEs with superior environmental stability. This study provides a new idea for the structural modification of microgels and a new theoretical basis for the construction conditions of HIPE.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
NaCl elevated degree of cross-linking of whey protein isolate microgels (WPIMPs)
“The results showed that inducing WPIMPs by NaCl enhanced the surface hydrophobicity, decreased the Zeta potential, and elevated the degree of cross-linking.”
NaCl induction increased thickness of the adsorbed layer of whey protein isolate microgels (WPIMPs)
“The results showed that NaCl induction decreased the interfacial tension, increased the thickness of the adsorbed layer, and improved the viscoelasticity.”
NaCl-induced WPIMPs favored the formation of high internal phase emulsions (HIPEs) with small particle sizes
“The results indicated that NaCl-induced WPIMPs favored the formation of HIPEs with small particle sizes and provided HIPEs with superior environmental stability.”