High pressure homogenization to improve the stability of casein-hydroxypropyl cellulose aqueous systems

Research output: Contribution to journalArticle

36 Citations (Scopus)

Abstract

The effect of high pressure homogenization on the improvement of the stability hydroxypropyl cellulose (HPC) and micellar casein was investigated. HPC with two molecular weights (80 and 1150kDa) and micellar casein were mixed in water to a concentration leading to phase separation (0.45% w/v HPC and 3% w/v casein) and immediately subjected to high pressure homogenization ranging from 0 to 300MPa, in 100MPa increments. The various dispersions were evaluated for stability, particle size, turbidity, protein content, and viscosity over a period of two weeks and Scanning Transmission Electron Microscopy (STEM) at the end of the storage period. The stability of casein-HPC complexes was enhanced with the increasing homogenization pressure, especially for the complex containing high molecular weight HPC. The apparent particle size of complexes was reduced from ~200nm to ~130nm when using 300MPa, corresponding to the sharp decrease of absorbance when compared to the non-homogenized controls. High pressure homogenization reduced the viscosity of HPC-casein complexes regardless of the molecular weight of HPC and STEM imagines revealed aggregates consistent with nano-scale protein polysaccharide interactions.

Original languageEnglish (US)
Pages (from-to)670-677
Number of pages8
JournalFood Hydrocolloids
Volume35
DOIs
StatePublished - Mar 1 2014

Fingerprint

Casein
homogenization
Caseins
casein
Cellulose
cellulose
Pressure
water
Scanning Transmission Electron Microscopy
Molecular Weight
Molecular weight
molecular weight
Particle Size
Viscosity
transmission electron microscopy
particle size
viscosity
scanning electron microscopy
Particle size
Transmission electron microscopy

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

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title = "High pressure homogenization to improve the stability of casein-hydroxypropyl cellulose aqueous systems",
abstract = "The effect of high pressure homogenization on the improvement of the stability hydroxypropyl cellulose (HPC) and micellar casein was investigated. HPC with two molecular weights (80 and 1150kDa) and micellar casein were mixed in water to a concentration leading to phase separation (0.45{\%} w/v HPC and 3{\%} w/v casein) and immediately subjected to high pressure homogenization ranging from 0 to 300MPa, in 100MPa increments. The various dispersions were evaluated for stability, particle size, turbidity, protein content, and viscosity over a period of two weeks and Scanning Transmission Electron Microscopy (STEM) at the end of the storage period. The stability of casein-HPC complexes was enhanced with the increasing homogenization pressure, especially for the complex containing high molecular weight HPC. The apparent particle size of complexes was reduced from ~200nm to ~130nm when using 300MPa, corresponding to the sharp decrease of absorbance when compared to the non-homogenized controls. High pressure homogenization reduced the viscosity of HPC-casein complexes regardless of the molecular weight of HPC and STEM imagines revealed aggregates consistent with nano-scale protein polysaccharide interactions.",
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High pressure homogenization to improve the stability of casein-hydroxypropyl cellulose aqueous systems. / Ye, Ran; Harte, Federico Miguel.

In: Food Hydrocolloids, Vol. 35, 01.03.2014, p. 670-677.

Research output: Contribution to journalArticle

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