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Stability of oil‐in‐water emulsions as influenced by thermal treatment of whey protein dispersions or emulsions
Author(s) -
Dybowska Brygida E,
KrupaKozak Urszula
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12689
Subject(s) - whey protein , emulsion , chemical engineering , oil droplet , particle size , whey protein isolate , protein aggregation , thermal stability , materials science , chromatography , chemistry , pickering emulsion , particle (ecology) , biochemistry , engineering , oceanography , geology
Properties of whey protein concentrate stabilised emulsions were modified by protein and emulsion heat treatment (60–90 °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 °C gelled due to the aggregation of the protein‐coated oil droplets.