Rennet coagulation properties of milk in the presence of oil droplets stabilised by a combination of sodium caseinate and whey protein isolate

Gaygadzhiev, Zafir; Corredig, Milena; Alexander, Marcela

doi:10.1007/s13594-011-0032-7

Cited by 4 publications

(2 citation statements)

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“…Caseins possess a flexible, disordered structure with distinct hydrophobic and hydrophilic regions, enabling them to rapidly adsorb and form a cohesive interfacial layer around the oil droplets [ 25 ]. The high degree of hydrophobicity in caseins facilitates their anchoring at the oil–water interface, while their flexible structure allows for efficient rearrangement and close packing at the interface, resulting in a thicker and more stable interfacial film [ 26 ]. Moreover, NaCas exhibits excellent emulsifying capacity due to its ability to effectively suspend and stabilize oil droplets within the aqueous phase.…”

Section: Resultsmentioning

confidence: 99%

“…in caseins facilitates their anchoring at the oil-water interface, while their flexible structure allows for efficient rearrangement and close packing at the interface, resulting in a thicker and more stable interfacial film [26]. Moreover, NaCas exhibits excellent emulsifying capacity due to its ability to effectively suspend and stabilize oil droplets within the aqueous phase.…”

Section: Encapsulation Efficiency and Retention Efficiencymentioning

confidence: 99%

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Whey Protein Sodium-Caseinate as a Deliverable Vector for EGCG: In Vitro Optimization of Its Bioaccessibility, Bioavailability, and Bioactivity Mode of Actions

Korin,

Gouda,

Youssef

et al. 2024

Molecules

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Epigallocatechin gallate (EGCG), the principal catechin in green tea, exhibits diverse therapeutic properties. However, its clinical efficacy is hindered by poor stability and low bioavailability. This study investigated solid particle-in-oil-in-water (S/O/W) emulsions stabilized by whey protein isolate (WPI) and sodium caseinate (NaCas) as carriers to enhance the bioavailability and intestinal absorption of EGCG. Molecular docking revealed binding interactions between EGCG and these macromolecules. The WPI- and NaCas-stabilized emulsions exhibited high encapsulation efficiencies (>80%) and significantly enhanced the bioaccessibility of EGCG by 64% compared to free EGCG after simulated gastrointestinal digestion. Notably, the NaCas emulsion facilitated higher intestinal permeability of EGCG across Caco-2 monolayers, attributed to the strong intermolecular interactions between caseins and EGCG. Furthermore, the emulsions protected Caco-2 cells against oxidative stress by suppressing intracellular reactive oxygen species generation. These findings demonstrate the potential of WPI- and NaCas-stabilized emulsions as effective delivery systems to improve the bioavailability, stability, and bioactivity of polyphenols like EGCG, enabling their applications in functional foods and nutraceuticals.

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Section: Resultsmentioning

confidence: 99%

Section: Encapsulation Efficiency and Retention Efficiencymentioning

confidence: 99%