Physicochemical properties of whey protein-stabilized emulsions as affected by heating and ionic strength

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

Research output: Contribution to journalArticle

129 Citations (Scopus)

Abstract

Corn oil-in-water emulsions (19.6 wt%; d32 ≃ 0.6 μm) stabilized by 2 wt% whey protein isolate (WPI) were prepared with a range of pH (37) and salt concentrations (0-100 mM NaCl). These emulsions were heated between 30 and 90°C and their particle size distribution, rheological properties and susceptibility to creaming measured. Emulsions had a paste-like texture around the isoelectric point of WPI (≃pH 5) at all temperatures, but tended to remain fluid-like at pH >6 or <4. Heating caused flocculation in pH 7 emulsions between 70 and 80°C (especially at high salt concentrations), but had little effect on pH 3 emulsions. Flocculation increased emulsion viscosity and creaming. Results were interpreted in terms of colloidal interactions between droplets.

Original languageEnglish (US)
Pages (from-to)462-467
Number of pages6
JournalJournal of Food Science
Volume62
Issue number3
DOIs
StatePublished - Jan 1 1997

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ionic strength
whey protein
Emulsions
Osmolar Concentration
Heating
emulsions
physicochemical properties
heat
Flocculation
creaming
whey protein isolate
flocculation
salt concentration
Salts
Corn Oil
Isoelectric Point
isoelectric point
particle size distribution
corn oil
Ointments

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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abstract = "Corn oil-in-water emulsions (19.6 wt{\%}; d32 ≃ 0.6 μm) stabilized by 2 wt{\%} whey protein isolate (WPI) were prepared with a range of pH (37) and salt concentrations (0-100 mM NaCl). These emulsions were heated between 30 and 90°C and their particle size distribution, rheological properties and susceptibility to creaming measured. Emulsions had a paste-like texture around the isoelectric point of WPI (≃pH 5) at all temperatures, but tended to remain fluid-like at pH >6 or <4. Heating caused flocculation in pH 7 emulsions between 70 and 80°C (especially at high salt concentrations), but had little effect on pH 3 emulsions. Flocculation increased emulsion viscosity and creaming. Results were interpreted in terms of colloidal interactions between droplets.",
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Physicochemical properties of whey protein-stabilized emulsions as affected by heating and ionic strength. / Demetriades, K.; Coupland, John Neil; McClements, D. J.

In: Journal of Food Science, Vol. 62, No. 3, 01.01.1997, p. 462-467.

Research output: Contribution to journalArticle

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