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Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein
Ting-Ting Gao1,2, Jing-Xue Liu1,2, Xin Gao2
1College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Foods (Basel, Switzerland)
|June 10, 2023
Summary
Adding whey protein isolate (WPI) to soy protein isolate (SPI) emulsions improves stability and antioxidant properties. WPI also enhances fatty acid release during digestion, boosting nutritional value.
Area of Science:
- Food Science
- Protein Chemistry
- Emulsion Technology
Background:
- Protein-based emulsions are crucial in food systems.
- Understanding the interplay between different protein isolates is key for optimizing emulsion properties.
- Soy protein isolate (SPI) and whey protein isolate (WPI) are widely used but their combined effects require further investigation.
Purpose of the Study:
- To investigate the impact of varying ratios of SPI and WPI on dual-protein emulsion stability and digestibility.
- To evaluate the effect of WPI content on emulsion characteristics, including particle size, viscosity, and activity.
- To assess the nutritional implications and oxidative stability of these dual-protein systems.
Main Methods:
- Preparation of dual-protein emulsions with different SPI:WPI ratios.
- Characterization of emulsion properties: particle size, viscosity, emulsion activity, and stability.
- In vitro simulated digestion to assess droplet behavior and free fatty acid release.
- Accelerated oxidation experiments to evaluate antioxidant capacity.
Main Results:
- Increased WPI content led to decreased particle size and viscosity, attributed to surface electric charge.
- Emulsion activity was highest at SPI:WPI ratios of 3:7 and 5:5.
- Emulsion stability increased with higher WPI content, likely due to a thicker interfacial adsorption layer.
- Digestion caused particle size increase due to weakened electrostatic repulsion.
- WPI accelerated free fatty acid release and enhanced antioxidant properties.
Conclusions:
- WPI significantly influences the physicochemical properties, digestibility, and stability of SPI-WPI dual-protein emulsions.
- The ratio of SPI to WPI is critical for optimizing emulsion activity and stability.
- WPI incorporation enhances the nutritional value and oxidative stability of these emulsions, offering potential for improved food product development.
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