Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities

被引：134

作者：

Adjonu, Randy ^{[1
,3
]}

Doran, Gregory ^{[1
,3
]}

Torley, Peter ^{[1
,2
,3
]}

Agboola, Samson ^{[1
,3
]}

机构：

[1] Charles Sturt Univ, Graham Ctr Agr Innovat, Wagga Wagga, NSW 2678, Australia

[2] Charles Sturt Univ, Natl Wine & Grape Ind Ctr, Wagga Wagga, NSW 2678, Australia

[3] Charles Sturt Univ, Sch Agr & Wine Sci, Wagga Wagga, NSW 2678, Australia

来源：

JOURNAL OF FOOD ENGINEERING | 2014年 / 122卷

关键词：

Nanoemulsions; Non-protein surfactants; Whey protein and peptide emulsifiers; Bioactive peptides; Dual-functional peptides; Nano-delivery systems; BETA-CAROTENE NANODISPERSIONS; HIGH-PRESSURE HOMOGENIZATION; DELIVERY-SYSTEMS; ANTIOXIDANT ACTIVITY; ENZYMATIC-HYDROLYSIS; BIOACTIVE COMPOUNDS; HEAT-STABILITY; ULTRASONIC EMULSIFICATION; ANTIMICROBIAL EFFICACY; INTERFACIAL PROPERTIES;

D O I：

10.1016/j.jfoodeng.2013.08.034

中图分类号：

TQ [化学工业];

学科分类号：

081705 [工业催化];

摘要：

Milk proteins are used to make emulsions, and may be used to make nanoemulsions. Nanoemulsions are a nanotechnology with food applications, and possess superior physicochemical and sensorial properties compared to macro- and microemulsions. They are also able to deliver bioactive compounds when consumed. In this review, three aspects of food nanoemulsions will be examined: (1) the production and properties of food nanoemulsions, (2) emulsifiers/surfactant (ionic, non-ionic, phospholipid, polysaccharide, and protein) used in nanoemulsions production. The suitability of proteins and protein hydrolysates as nanoemulsifiers is discussed, with a particular focus on whey protein, (3) the potential of whey protein derived peptides as both emulsifiers and bioactive compounds in nanoemulsion delivery systems. Lastly, the potential delivery of bioactive peptides and other bioactive compounds within nanoemulsion systems is also discussed. (c) 2013 Elsevier Ltd. All rights reserved.

引用

页码：15 / 27

页数：13

共 134 条

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Emulsification by ultrasound:: drop size distribution and stability [J].