Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates
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چکیده
منابع مشابه
Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions
The effect of xanthan gum (XG) addition on physicochemical properties of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20% v/v menhaden oil was investigated by measuring droplet size, viscosity, microstructure, creaming profile and oxidative stability. In fresh emulsions, addition of XG at different concentrations did not show any significant effect on the s...
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The effects of heat-induced denaturation and subsequent aggregation of whey protein isolate (WPI) solutions on the rate of enzymatic hydrolysis was investigated. Both heated (60 °C, 15 min; 65 °C, 5 and 15 min; 70 °C, 5 and 15 min, 75 °C, 5 and 15 min; 80 °C, 10 min) and unheated WPI solutions (100 g L(-1) protein) were incubated with a commercial proteolytic enzyme preparation, Corolase PP, un...
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Whey protein isolate (WPI)-based cast films are very brittle, due to several chain interactions caused by a large amount of different functional groups. In order to overcome film brittleness, plasticizers, like glycerol, are commonly used. As a result of adding plasticizers, the free volume between the polymer chains increases, leading to higher permeability values. The objective of this study ...
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In recent years, there has been significant progress in edible emulsion technology especially with respect to creating and stabilizing surfactant-free emulsion systems for food applications. In this paper, we demonstrate the fabrication of high internal phase emulsions (HIPE) (φoil = 0.82) stabilized using colloidal complexes of non-gelling biopolymers (at concentrations as low as 0.3 wt%). The...
متن کاملO/W emulsions stabilized by whey protein: Influence of heat treatment and high pressure homogenization
The objective of this work was to study the physical properties of O/W emulsions stabilized by whey proteins. Coarse emulsions were prepared with 30% (w/w) soy oil and water phase containing 7% w/w of non heated and denatured whey proteins at 70 or 90oC. These emulsions were high pressure homogenized at 250, 450 and 600 bar in order to obtain fine emulsions. Creaming kinetics of the emulsions o...
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2020
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2020.106100