NDLI: Stability and <i>in vitro</i> digestibility of emulsions containing lecithin and whey proteins

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Stability and in vitro digestibility of emulsions containing lecithin and whey proteins

Content Provider	Royal Society of Chemistry (RSC)
Author	Netto, Flavia Maria Cavallieri, Ângelo Luiz Fazani Mantovani, Raphaela Araujo Cunha, Rosiane Lopes
Copyright Year	2013
Abstract	The effect of pH and high-pressure homogenization on the properties of oil-in-water (O/W) emulsions stabilized by lecithin and/or whey proteins (WPI) was evaluated. For this purpose, emulsions were characterized by visual analysis, droplet size distribution, zeta potential, electrophoresis, rheological measurements and their response to in vitro digestion. Lecithin emulsions were stable even after 7 days of storage and WPI emulsions were unstable only at pH values close to the isoelectric point (pI) of proteins. Systems containing the mixture of lecithin and WPI showed high kinetic instability at pH 3, which was attributed to the electrostatic interaction between the emulsifiers oppositely charged at this pH value. At pH 5.5 and 7, the mixture led to reduction of the droplet size with enhanced emulsion stability compared to the systems with WPI or lecithin. The stability of WPI emulsions after the addition of lecithin, especially at pH 5.5, was associated with the increase of droplet surface charge density. The in vitro digestion evaluation showed that WPI emulsion was more stable against gastrointestinal conditions.
Starting Page	1322
Ending Page	1331
Page Count	10
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	4
Issue Number	9
Journal	Food & Function
DOI	10.1039/c3fo60156k
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	PH Lecithin Whey protein Zeta potential Electrophoresis Rheology Isoelectric point Provincial Highway 3 (Taiwan) Dispersion stability Emulsion
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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