Gelation of oil-in-water emulsions stabilized by whey protein

被引：42
作者：
Mantovani, Raphaela Araujo [1 ]
Fazani Cavallieri, Angelo Luiz [2 ]
Cunha, Rosiane Lopes [1 ]
机构：
[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Engn, BR-13083862 Campinas, SP, Brazil
[2] Fed Univ Sao Carlos UFSCar, Dept Food Engn, BR-18290000 Buri, SP, Brazil
来源：
JOURNAL OF FOOD ENGINEERING | 2016年 / 175卷
基金：
巴西圣保罗研究基金会;
关键词：
Emulsion; Whey protein; Heat treatment; High-pressure homogenization; Stability; Cold-set gelation; FILLED GELS; RHEOLOGICAL PROPERTIES; BETA-LACTOGLOBULIN; HEAT-TREATMENT; MILK-PROTEINS; COLD GELATION; DEFORMATION; FRACTURE; RELEASE; PH;
D O I：
10.1016/j.jfoodeng.2015.12.011
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The effects of heat treatment and high-pressure homogenization on whey protein (WP) emulsion properties were evaluated. Only emulsion containing non-heated WP was stable, presenting low viscosity, small droplets and higher adsorbed protein content by increasing homogenization pressure. In addition, the influence of high-pressure homogenization and pH on cold-set gel formation by acidification of emulsion (emulsion gel) or emulsion dispersed in heat-treated WP solution (emulsion-filled gel) was studied. Only emulsion-filled gels were self-supported. Stronger gels were observed at pH near WP isoelectric point due to lower acidification rate and electrostatic repulsion that promoted more intense protein aggregation. Varying emulsion homogenization pressure resulted in different gel network strength caused by changing dispersed phase volume fraction and adsorbed protein content. Therefore, depending on process conditions cold-set gel of emulsion can be produced and it shows a great potential to be used in food formulations as texturizing agent and/or as a carrier for heat-labile ingredients. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：108 / 116
页数：9
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