{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Adjonu R"],"funding":["Charles Sturt University Higher Degree by Research scholarship"],"pagination":["1812"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9222674"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["11(12)"],"pubmed_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"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Whey Protein Peptides Have Dual Functions: Bioactivity and Emulsifiers in Oil-In-Water Nanoemulsion."],"pmcid":["PMC9222674"],"funding_grant_id":["IPRS, CSUPRS and Writing Up Award"],"pubmed_authors":["Sampson GO","Agboola SO","Torley P","Adjonu R","Doran GS"],"additional_accession":[]},"is_claimable":false,"name":"Whey Protein Peptides Have Dual Functions: Bioactivity and Emulsifiers in Oil-In-Water Nanoemulsion.","description":"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","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Jun","modification":"2025-04-19T07:08:57.582Z","creation":"2025-02-19T03:22:29.407Z"},"accession":"S-EPMC9222674","cross_references":{"pubmed":["35742010"],"doi":["10.3390/foods11121812"]}}