Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH-shifting and ultrasound
Yaxuan Liu
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062 China
Contribution: Methodology, Investigation, Visualization, Validation, Formal analysis, Writing - review & editing
Search for more papers by this authorFeng Gao
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062 China
Contribution: Conceptualization, Visualization
Search for more papers by this authorBoxue Xia
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062 China
Contribution: Formal analysis, Visualization
Search for more papers by this authorJie Deng
Department of Food Science, College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, 830052 China
Contribution: Methodology, Formal analysis
Search for more papers by this authorShuxia Liang
Jiangsu Daisy FSMP Co., Ltd, Nantong, 226133 China
Contribution: Formal analysis, Visualization
Search for more papers by this authorCorresponding Author
Cuina Wang
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062 China
Author for correspondence. E-mail: [email protected]
Contribution: Resources, Funding acquisition, Conceptualization, Writing - review & editing
Search for more papers by this authorYaxuan Liu
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062 China
Contribution: Methodology, Investigation, Visualization, Validation, Formal analysis, Writing - review & editing
Search for more papers by this authorFeng Gao
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062 China
Contribution: Conceptualization, Visualization
Search for more papers by this authorBoxue Xia
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062 China
Contribution: Formal analysis, Visualization
Search for more papers by this authorJie Deng
Department of Food Science, College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, 830052 China
Contribution: Methodology, Formal analysis
Search for more papers by this authorShuxia Liang
Jiangsu Daisy FSMP Co., Ltd, Nantong, 226133 China
Contribution: Formal analysis, Visualization
Search for more papers by this authorCorresponding Author
Cuina Wang
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062 China
Author for correspondence. E-mail: [email protected]
Contribution: Resources, Funding acquisition, Conceptualization, Writing - review & editing
Search for more papers by this authorAbstract
This study investigated physiochemical, structural, and emulsifying properties of whey and soy protein blends (4%, w/v), which were combined at various proportions by pH-shifting and ultrasound. The mixed dispersions exhibited small particle sizes (below 200 nm), with the smallest value observed at a sample with WPC to SPI ratio of 50:50. Reducing whey protein gave the blend lower surface hydrophobicity and higher α-helix structure. More soy protein resulted in larger droplet size, lower surface charge, and greater flocculation of fabricated emulsions. Emulsions with soy protein lower than 50% were acceptable due to the nano-scale size and small flocculation index.
CONFLICT OF INTEREST STATEMENT
The authors declare no known competing financial interests.
Open Research
DATA AVAILABILITY STATEMENT
The data are available from the corresponding author upon reasonable request.
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