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

K. Demetriades, J. N. Coupland, D. J. McClements

Research output: Contribution to journalArticle

134 Scopus citations

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

All Science Journal Classification (ASJC) codes

  • Food Science

Fingerprint Dive into the research topics of 'Physicochemical properties of whey protein-stabilized emulsions as affected by heating and ionic strength'. Together they form a unique fingerprint.

  • Cite this