Whey Protein Peptides Have Dual Functions: Bioactivity and Emulsifiers in Oil-In-Water Nanoemulsion.

ABSTRACT: Whey protein isolate (WPI)-derived bioactive peptide fractions (1-3, 3-5, 5-10, 1-10, and >10 kDa) were for the first time used as emulsifiers in nanoemulsions. The formation and storage stability of WPI bioactive peptide-stabilized nanoemulsions depended on the peptide size, enzyme type, peptide concentration, and storage temperature. The highly bioactive <10 kDa fractions were either poorly surface-active or weak stabilizers in nanoemulsions. The moderately bioactive >10 kDa fractions formed stable nanoemulsions (diameter = 174-196 nm); however, their performance was dependent on the peptide concentration (1-4%) and enzyme type. Overall, nanoemulsions exhibited better storage stability (less droplet growth and creaming) when stored at lower (4 °C) than at higher (25 °C) temperat

SUBMITTER: Adjonu R 

PROVIDER: S-EPMC9222674 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature