Emulsifying properties of hemp and whey protein complexes achieved by microparticulation

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dc.citation.volume171
dc.contributor.authorMa S
dc.contributor.authorYe A
dc.contributor.authorSingh H
dc.contributor.authorAcevedo-Fani A
dc.date.accessioned2025-08-13T21:57:17Z
dc.date.available2025-08-13T21:57:17Z
dc.date.issued2026-03-01
dc.description.abstractHemp is a sustainable source of protein. However, the utilisation of commercial hemp protein (HP) is limited due to its poor functionality. This study provided a microparticulation method to produce hybrid microparticles by complexing HP and whey protein isolate (WPI), and investigated their emulsifying potential. The emulsions, composed of 10 % oil and 0.25–1.8 % protein (non-microparticulated or microparticulated HP/WPI), were produced and the impact of microparticulation on the emulsifying ability of HP/WPI was explored using static light scattering, CLSM, TEM and SDS electrophoresis analysis. The results showed that non-microparticulated HP/WPI stabilised emulsions exhibited preferential whey protein adsorption at the oil-water interface, leading to sufficient protein coverage at most protein concentrations (0.25–1.8 %) with relatively small droplet size (∼0.5 μm) and minimal flocculation. In contrast, in the 'emulsifier-poor' regime (0.25–1 %), microparticulated HP/WPI stabilised emulsions displayed larger droplet size with clear signs of bridging flocculation. However, when the protein concentration was sufficient (≥1.5 % protein), it reached a similar droplet size as that of non-microparticulated HP/WPI emulsion with minimal flocculation. Microparticulation increased HP loading at the interface, while emulsions stabilised by non-microparticulated HP/WPI showed less HP adsorption. Transmission electron microscopy further confirmed the microparticle coverage. Moreover, the heat stability of microparticulated HP/WPI stabilised emulsions increased, compared with non-microparticulated HP/WPI. These findings highlight the potential of microparticulated HP/WPI systems in the application of emulsification and enhance HP applications in the food industry.
dc.description.confidentialfalse
dc.edition.editionMarch 2026
dc.identifier.citationMa S, Ye A, Singh H, Acevedo-Fani A. (2026). Emulsifying properties of hemp and whey protein complexes achieved by microparticulation. Food Hydrocolloids. 171.
dc.identifier.doi10.1016/j.foodhyd.2025.111833
dc.identifier.eissn1873-7137
dc.identifier.elements-typejournal-article
dc.identifier.issn0268-005X
dc.identifier.number111833
dc.identifier.piiS0268005X25007933
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/73356
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0268005X25007933
dc.relation.isPartOfFood Hydrocolloids
dc.rights(c) 2025 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectHemp protein
dc.subjectWhey protein
dc.subjectMicroparticles
dc.subjectHybrid protein
dc.subjectPickering emulsion
dc.titleEmulsifying properties of hemp and whey protein complexes achieved by microparticulation
dc.typeJournal article
pubs.elements-id502661
pubs.organisational-groupOther
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