Preparation of Whey Protein Micro-Gel Particles and Its Inhibition on Lipid Digestibility

Aiming at the risk of hyperlipidemia, hypertension, hyperglycemia and other diseases caused by high fat intake, it was considered to be an effective way to achieve healthy diet without reducing sensory quality by directional design of food emulsion structure and regulating the interaction between food and gastrointestinal fluid to delay the lipid digestion. The physicochemical properties (particle size distribution, thermodynamic properties, rheological properties, etc.) of whey protein micro-gel particle (WPMP) prepared from whey protein concentrate (WPC) by combined heat-shearing treatment under different pH were investigated. The stability of emulsions added with WPMP in the digestive tract and the release rate of free fatty acid (FFA) were measured. The results showed that WPMP prepared at pH 5. 5 had the relatively small median particle size of 6. 63 μm, the highest thermal stability, the lowest fluid index (n = 0. 06) and the better thixotropy (SR = 0. 42). The oil droplet size of the emulsion stabilized by WPMP was significantly smaller than that of the emulsion stabilized by WPC (P © 2023 Beijing Technology and Business University, Department of Science and Technology. All rights reserved.