Physical properties of whey protein stabilized emulsions as related to pH and NACl

K. Demetriades, John Neil Coupland, D. J. Mcclements

Research output: Contribution to journalArticle

211 Citations (Scopus)

Abstract

Corn oil-in-water emulsions (20 wt%, d32 ≃ 0.6 μm) stabilized by 2 wt% whey protein isolate were prepared with a range of pH (3-7) and salt concentrations (0-100 mM NaCl), and particle size, rheology and creaming were measured at 30°C. Appreciable droplet flocculation occurred near the isoelectric point of whey protein (pH 4-6), especially at higher NaCl concentrations. Droplet flocculation increased emulsion viscosity and decreased stability to creaming. Results are related to the influence of environmental conditions on electrostatic and other interactions between droplets.

Original languageEnglish (US)
Pages (from-to)342-347
Number of pages6
JournalJournal of Food Science
Volume62
Issue number2
DOIs
StatePublished - Jan 1 1997

Fingerprint

Flocculation
whey protein
Emulsions
droplets
emulsions
creaming
physical properties
flocculation
Corn Oil
Rheology
Isoelectric Point
Static Electricity
Particle Size
Viscosity
whey protein isolate
Salts
rheology
isoelectric point
corn oil
salt concentration

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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abstract = "Corn oil-in-water emulsions (20 wt{\%}, d32 ≃ 0.6 μm) stabilized by 2 wt{\%} whey protein isolate were prepared with a range of pH (3-7) and salt concentrations (0-100 mM NaCl), and particle size, rheology and creaming were measured at 30°C. Appreciable droplet flocculation occurred near the isoelectric point of whey protein (pH 4-6), especially at higher NaCl concentrations. Droplet flocculation increased emulsion viscosity and decreased stability to creaming. Results are related to the influence of environmental conditions on electrostatic and other interactions between droplets.",
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Physical properties of whey protein stabilized emulsions as related to pH and NACl. / Demetriades, K.; Coupland, John Neil; Mcclements, D. J.

In: Journal of Food Science, Vol. 62, No. 2, 01.01.1997, p. 342-347.

Research output: Contribution to journalArticle

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