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Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl
Author(s) -
DEMETRIADES K.,
COUPLAND J.N.,
McCLEMENTS D. J.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb03997.x
Subject(s) - chemistry , whey protein , sodium caseinate , food science , chemical engineering , chromatography , engineering
Corn oil‐in‐water emulsions (20 wt%, d 32 ∼ 0.6 μm) 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°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.