Using ultrasonic homogenization as a technical means, the glycosylation reaction product (WPI-Lac) of whey protein isolate (whey protein isolate, WPI) and lactose (D-lactose, Lac) was the water phase, and camellia oil was the oil phase, the camellia oil nanoemulsion stabilized by the glycosylation reaction product was prepared by ultrasonic homogenization. The pH, oil phase mass fraction, ultrasonic power, and ultrasonic time were optimized, and the effects of temperature and pH on emulsion stability were studied, including storage stability and oxidation stability. Results showed that the homogeneous nano-emulsion with a particle size of (206.2±1.572) nm and polydispersity index of (0.136±0.109) could be prepared under the conditions of pH 7.0, oil fraction of 10%, ultrasonic power of 450 W, and ultrasonic time of 10 min. During the 15-day storage period, the peroxide value and the concentration of secondary oxidation products of ultrasonic whey protein isolate glycosylated (UWPIL)-camellia oil nanoemulsion were significantly lower than those of ultrasonic whey protein isolate (UWPI)-stabilized camellia oil nanoemulsion, and maintained at low levels, based on ultrasonic homogenization treatment. Lactose-modified whey protein isolate was used as an emulsifier, which made the encapsulated emulsion more stable and effectively slowed down the oxidation of camellia oil.
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