Stability of oil-in-water emulsions as influenced by thermal treatment of whey protein dispersions or emulsions

被引：15
作者：
Dybowska, Brygida E. [1 ]
Krupa-Kozak, Urszula [2 ]
机构：
[1] Univ Warmia & Mazury, Fac Food Sci, Chair Proc Engn & Equipment, PL-10957 Olsztyn, Poland
[2] Polish Acad Sci, Inst Anim Reprod & Food Res, Dept Chem & Biodynam Food, PL-10748 Olsztyn, Poland
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2020年 / 73卷 / 03期
关键词：
Whey protein concentrate; Emulsion; Heat treatment; Particle size; Processing; BETA-LACTOGLOBULIN; HEAT-STABILITY; AGGREGATION; MICROGELS; BEHAVIOR; CASEINS;
D O I：
10.1111/1471-0307.12689
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Properties of whey protein concentrate stabilised emulsions were modified by protein and emulsion heat treatment (60-90 degrees C). All liquid emulsions were flocculated and the particle sizes showed bimodal size distributions. The state and surface properties of proteins and coexisting protein/aggregates in the system strongly determined the stability of heat-modified whey protein concentrate stabilised emulsions. The whey protein particles of 122-342 nm that formed on protein heating enhanced the stability of highly concentrated emulsions. These particles stabilised protein-heated emulsions in the way that is typical for Pickering emulsions. The emulsions heated at 80 and 90 degrees C gelled due to the aggregation of the protein-coated oil droplets.
引用
收藏
页码：513 / 520
页数：8
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