Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure Treatment
This study investigated the impact of dynamic high-pressure (DHP) treatment on the ability of whey protein isolate (WPI) to form associative complexes with pectin and to form aggregate particles after their subsequent heat treatment. Light scattering showed that DHP treatments disrupted preexisting...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/23/4217 |
| _version_ | 1797400172716621824 |
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| author | Sohyeon Im Owen Griffith Jones Seung Jun Choi |
| author_facet | Sohyeon Im Owen Griffith Jones Seung Jun Choi |
| author_sort | Sohyeon Im |
| collection | DOAJ |
| description | This study investigated the impact of dynamic high-pressure (DHP) treatment on the ability of whey protein isolate (WPI) to form associative complexes with pectin and to form aggregate particles after their subsequent heat treatment. Light scattering showed that DHP treatments disrupted preexisting WPI aggregates and assembled pectin chains. Complexes formed from WPI/pectin mixtures at pH 4.5 were an order of magnitude smaller when formed after DHP treatment, regardless of the degree of esterification. WPI/pectin complexes formed after DHP treatment were more stable against subsequent pH neutralization than complexes formed without DHP treatment, and WPI/high-methoxyl pectin (HMP) complexes had greater stability than WPI/low-methoxyl pectin (LMP) complexes. WPI/pectin particles prepared by thermal treatment of complexes at pH 4.5 were also smaller when prepared after DHP treatment. WPI/HMP particles were stable to subsequent pH neutralization, while WPI/LMP particles became larger after neutralization. |
| first_indexed | 2024-03-09T01:51:39Z |
| format | Article |
| id | doaj.art-3e40fcfa165b46b0aa64a3042247dcfe |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T01:51:39Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3e40fcfa165b46b0aa64a3042247dcfe2023-12-08T15:15:20ZengMDPI AGFoods2304-81582023-11-011223421710.3390/foods12234217Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure TreatmentSohyeon Im0Owen Griffith Jones1Seung Jun Choi2Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul 01811, Republic of KoreaDepartment of Food Science, Purdue University, West Lafayette, IN 47907, USADepartment of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul 01811, Republic of KoreaThis study investigated the impact of dynamic high-pressure (DHP) treatment on the ability of whey protein isolate (WPI) to form associative complexes with pectin and to form aggregate particles after their subsequent heat treatment. Light scattering showed that DHP treatments disrupted preexisting WPI aggregates and assembled pectin chains. Complexes formed from WPI/pectin mixtures at pH 4.5 were an order of magnitude smaller when formed after DHP treatment, regardless of the degree of esterification. WPI/pectin complexes formed after DHP treatment were more stable against subsequent pH neutralization than complexes formed without DHP treatment, and WPI/high-methoxyl pectin (HMP) complexes had greater stability than WPI/low-methoxyl pectin (LMP) complexes. WPI/pectin particles prepared by thermal treatment of complexes at pH 4.5 were also smaller when prepared after DHP treatment. WPI/HMP particles were stable to subsequent pH neutralization, while WPI/LMP particles became larger after neutralization.https://www.mdpi.com/2304-8158/12/23/4217complexesdynamic high-pressure treatmentheat treatmentpectinwhey protein isolates |
| spellingShingle | Sohyeon Im Owen Griffith Jones Seung Jun Choi Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure Treatment Foods complexes dynamic high-pressure treatment heat treatment pectin whey protein isolates |
| title | Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure Treatment |
| title_full | Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure Treatment |
| title_fullStr | Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure Treatment |
| title_full_unstemmed | Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure Treatment |
| title_short | Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure Treatment |
| title_sort | fabrication of whey protein isolate pectin nanoparticles by thermal treatment effect of dynamic high pressure treatment |
| topic | complexes dynamic high-pressure treatment heat treatment pectin whey protein isolates |
| url | https://www.mdpi.com/2304-8158/12/23/4217 |
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