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

Corn oil-in-water emulsions (20 wt%, d32 approximately 0.6 micrometer) 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 degrees C. Appreciable droplet flocculation occ...

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Bibliographic Details
Published in:Journal of food science 1997-03, Vol.62 (2), p.342-347
Main Authors: Demetriades, K. (University of Massachusetts, Amherst, MA.), Coupland, J.N, McClements, D.J
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
CHEMICOPHYSICAL PROPERTIES
Chemistry
EMULSION
EMULSIONS
ESTABILIDAD
FLOCCULATION
FLOCULACION
FLOCULATION
Food industries
Food science
Fundamental and applied biological sciences. Psychology
physicochemical properties
PROPIEDADES FISICOQUIMICAS
PROPRIETE PHYSICOCHIMIQUE
PROTEIN FUNCTIONAL PROPERTIES
PROTEINAS DE SUERO DE LECHE
PROTEINE DE LACTOSERUM
Proteins
STABILITE
STABILITY
WHEY PROTEIN
whey proteins
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Summary:Corn oil-in-water emulsions (20 wt%, d32 approximately 0.6 micrometer) 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 degrees 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
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1997.tb03997.x