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Physical Stability of Whey Protein‐stabilized Oil‐in‐water Emulsions at pH 3: Potential ω‐3 Fatty Acid Delivery Systems (Part A)
Author(s) -
Djordjevic D.,
Kim H.J.,
McClements D.J.,
Decker E.A.
Publication year - 2004
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.1365-2621.2004.tb10696.x
Subject(s) - creaming , whey protein isolate , chemistry , viscosity , flocculation , particle size , oil droplet , whey protein , corn oil , salt (chemistry) , chemical engineering , emulsion , sodium caseinate , particle (ecology) , chromatography , food science , organic chemistry , materials science , oceanography , engineering , composite material , geology
The oxidative stability of polyunsaturated lipids can be improved by incorporating them in oil droplets surrounded by positively charged whey protein isolate (WPI) membranes. This study dealt with the factors that influence the physical properties of WPI‐stabilized oil‐in‐water emulsions at pH 3. Emulsions containing 5 to 50 wt% corn oil and 0.5 to 5.0 wt% WPI (protein‐to‐oil ratio of 1:10) were prepared at pH 3. The apparent viscosity of the emulsions increased appreciably at oil concentrations ≥ 35 wt%; however, the particle size was relatively independent of oil concentration. The influence of NaCl (0 to 250 m M ) on the physical properties of 28 wt% emulsions was examined. Significant increases in mean particle size, apparent viscosity, and creaming instability occurred at ≥150 m M NaCl, which were attributed to flocculation induced by screening of the electrostatic repulsion between droplets. The influence of heat treatment (30°C to 90°C for 30 min) on 28 wt% emulsions was examined in the absence and presence of salt, respectively. At 0 m M NaCl, heating had little effect on the physical properties of the emulsions, presumably because the electrostatic repulsion between the droplets prevented droplet aggregation. At 150 m M NaCl, the mean particle diameter, apparent viscosity, and creaming instability of the emulsions increased considerably when they were heated above a critical temperature, which was 70°C when salt was added before heating and 90°C when salt was added after heating. These results have important implications for the design of WPI‐stabilized emulsions that could be used to incorporate functional lipids that are sensitive to oxidation, for example, ω‐3 fatty acids.