Synergistic construction of high-performance oil-in-water emulsions by egg white protein-whey protein isolate dual-protein: achieving efficient utilization of bioactive substances
文献类型： 外文期刊
作者： Wang, Yanli 1 ; Zhang, Yuanyuan 1 ; Li, Erjiao 1 ; Jin, Haobo 1 ; Yang, Yaqin 1 ; Ali, Sadaqat 1 ; Lu, Qun 1 ; Cai, Zhaoxia 1 ; Jin, Guofeng 4 ; Sheng, Long 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Natl Res & Dev Ctr Egg Proc, Wuhan 430070, Peoples R China
2.Huazhong Agr Univ, Shenzhen Inst Nutr & Hlth, Wuhan 430070, Peoples R China
3.Chinese Acad Agr Sci, Guangdong Lab Lingnan Modern Agr, Genome Anal Lab, Minist Agr,Shenzhen Branch,Agr Genom Inst Shenzhen, Shenzhen 518000, Peoples R China
4.Beijing Technol & Business Univ BTBU, Sch Food & Hlth, Beijing 100048, Peoples R China
关键词： Egg white protein; Whey protein isolate; Dual-protein; Emulsion stability; Bioavailability
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 221 卷
页码：
收录情况： SCI
摘要： Egg white protein (EWP) has garnered widespread attention due to its versatile functional properties and low cost. However, its poor emulsifying activity limits its application in emulsions. In contrast, whey protein isolate (WPI) exhibits excellent emulsifying performance but is relatively expensive. To address this, the present study combined EWP and WPI to develop a dual-protein emulsion system that not only reduces cost but also enhances emulsion stability and the utilization of bioactives. Through systematic optimization, the ideal emulsion formulation was determined as follows: total protein concentration of 1.6 % (EWP:WPI = 1:2, w/w), 8 % palm oil, and homogenization pressure of 50 MPa. Differences in stability and ability to load and protect bioactives were then compared between dual-protein and single-protein emulsions under this scheme. The improved performance was attributed to enhanced protein flexibility and emulsifying properties resulting from hydrogen bonding and hydrophobic interactions between EWP and WPI. Specifically, the dual-protein emulsion showed a 37 % reduction in particle size and a 21 % decrease in polydispersity index (PDI) compared to the EWP-only emulsion. Furthermore, emulsifying activity and stability were enhanced by 36.70 % and 51.20 %, respectively. Long-term storage experiments confirmed the dual-protein emulsion's superior stability. When loaded with bioactive compounds, the dual-protein emulsion demonstrated significantly higher antioxidant and antimicrobial activities, it is shown to have better loading and protection of bioactives. In conclusion, this study successfully developed an EWP-WPI dual-protein emulsion that serves as a promising and cost-effective delivery system for bioactive substances in the food industry.
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