Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion

作者：Shenghua He, Yonghui Wang, Guanghui Li, Xueli Gao, Zhiyan Chen, Weiyun Guo, Jihong Huang · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.102221 · 被引用次数：4 · 研究领域：Pickering emulsions and particle stabilization、Proteins in Food Systems、Microencapsulation and Drying Processes

The effects of non-heat-induced and double-induced(heat-induced and Na + -induced) whey protein isolate nanoparticles (WPINs) at concentrations of C = 1 %, 2 %, and 5 % as well as oil fractions (φ = 0.1, 0.4, and 0.7) on the properties of food-grade Pickering emulsions (PEs) were systematically investigated. At a Na + concentrations of 300 mM, the particle size of double-induced WPINs (290 μm) is significantly larger ( P < 0.05) than that of non-heat-induced WPINs (210 μm). PEs stabilized by double-induced WPINs exhibited a significantly small particle size ( P < 0.05) compared to those stabilized by non-heat-induced WPINs under identical oil fraction and WPIN concentration conditions. Additionally, PEs with φ = 0.7 stabilized by double-induced WPINs enhanced storage and thermal stability. However, both types of PEs exhibited freeze-thaw instability. PEs stabilized by double-induced WPINs showed a slower release rate of free fatty acid during gastrointestinal digestion. These findings highlight the promising application potential of WPINs in food-grade Pickering emulsion. • Double-induced WPI nanoparticles (WPINs) exhibit significant potential to act as Pickering-type stabilizers. • The Pickering emulsions stabilized by double-induced WPINs demonstrated excellent storage and thermal stability. • Double-induced WPINs as Pickering-type stabilizers can effectively extend intestinal release of bioactive substances.