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Whey Protein Peptides Have Dual Functions: Bioactivity and Emulsifiers in Oil-In-Water Nanoemulsion

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dc.contributor.author Adjonu R.
dc.contributor.author Doran G.S.
dc.contributor.author Torley P.
dc.contributor.author Sampson G.O.
dc.contributor.author Agboola S.O.
dc.date.accessioned 2022-10-31T15:05:00Z
dc.date.available 2022-10-31T15:05:00Z
dc.date.issued 2022
dc.identifier.issn 23048158
dc.identifier.other 10.3390/foods11121812
dc.identifier.uri http://41.74.91.244:8080/handle/123456789/158
dc.description Adjonu, R., School of Dentistry and Medical Science, Charles Sturt University, Wagga Wagga, NSW 2678, Australia, The Gulbali Institute, Charles Sturt University, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; Doran, G.S., The Gulbali Institute, Charles Sturt University, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia, School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; Torley, P., School of Science, RMIT University, Bundoora, VIC 3083, Australia; Sampson, G.O., Faculty of Vocational Education, University of Education Winneba, Kumasi Campus, P.O. Box 1277, Kumasi, Ghana; Agboola, S.O., The Gulbali Institute, Charles Sturt University, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia en_US
dc.description.abstract Whey protein isolate (WPI)-derived bioactive peptide fractions (1�3, 3�5, 5�10, 1�10, and >10 kDa) were for the first time used as emulsifiers in nanoemulsions. The formation and storage stability of WPI bioactive peptide-stabilized nanoemulsions depended on the peptide size, enzyme type, peptide concentration, and storage temperature. The highly bioactive <10 kDa fractions were either poorly surface-active or weak stabilizers in nanoemulsions. The moderately bioactive >10 kDa fractions formed stable nanoemulsions (diameter = 174�196 nm); however, their performance was dependent on the peptide concentration (1�4%) and enzyme type. Overall, nanoemulsions exhibited better storage stability (less droplet growth and creaming) when stored at lower (4 �C) than at higher (25 �C) temperatures. This study has shown that by optimizing peptide size using ultrafiltration, enzyme type and emulsification conditions (emulsifier concentration and storage conditions), stable nanoemulsions can be produced using WPI-derived bioactive peptides, demonstrating the dual-functionality of WPI peptides. � 2022 by the authors. Licensee MDPI, Basel, Switzerland. en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.subject bioactive peptide en_US
dc.subject droplet size en_US
dc.subject nanoemulsions en_US
dc.subject storage stability en_US
dc.subject ultrafiltration en_US
dc.subject zeta potential en_US
dc.title Whey Protein Peptides Have Dual Functions: Bioactivity and Emulsifiers in Oil-In-Water Nanoemulsion en_US
dc.type Article en_US


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