Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt
详细信息 查看全文
- 作者：Anges Teoa ; b ; Kelvin K.T. Gohb ; Jingyuan Wenc ; Indrawati Oeyd ; Sanghoon Koe ; Hae-Soo Kwake ; Sung Je Leea ; s.j.lee@massey.ac.nz" class="auth_mail" title="E-mail the corresponding author
- 关键词：Nanoemulsions ; High pressure homogenisation ; Solvent evaporation ; Physicochemical properties ; Whey protein isolate (WPI) ; Lactoferrin ; Tween 20
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PA
- 页码：297-306
- 全文大小：1028 K
文摘
- •
Formation of nanoemulsions using different types and concentrations of emulsifiers.
- •
Whey protein isolate or lactoferrin produced smaller droplets than Tween 20.
- •
Lactoferrin nanoemulsions had good stability to heat treatment, pH and salt.
- •
Tween 20 nanoemulsions were unstable to high temperature at 90 °C for 15 min.
- •
Whey protein isolate nanoemulsions unstable at pH 4.5–5.5 and at >30 mM CaCl2.