Characterization and acid-induced gelation of butter oil emulsions produced from heated whey protein dispersions |
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| Affiliation: | 1. Institut des nutraceutiques et des aliments fonctionnels (INAF), Centre de recherche en sciences et technologie du lait (STELA), Université Laval, Sainte-Foy, Quebec, Canada G1K 7P4;2. Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec, Canada J2S 8E3;1. Synergetic Innovative Center of Food Safety and Nutrition, PR China;2. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, PR China;3. Key Laboratory of Animal Products Processing, Ministry of Agriculture, PR China;4. Jiangsu Collaborative Innovation Center of Meat Production and Processing, PR China;5. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;6. Institute of Innovation Research, Shanghai Niumag Corporation, Shanghai 200333, PR China;7. Food Science & Technology, University College of Agriculture and Environmental Sciences, The Islamia University of Bahawalpur, Pakistan;8. Qingdao Agricultural University, Qingdao 266109, PR China;1. State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China;2. School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC 3001, Australia;3. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China;1. Top Institute Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands;2. NIZO Food Research B.V., P.O. Box 20, 6710 BA Ede, The Netherlands;3. Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6700 AA Wageningen, The Netherlands |
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| Abstract: | Whey protein isolate was dispersed at 4% or 8% (w/v) and heated at neutral pH to produce protein polymers. Butter oil, up to 20%, was homogenized in heated whey protein dispersions at pressure ranging from 10 to 120 MPa. Emulsion gelation was induced by acidification with glucono-δ-lactone. Whey protein polymers produced finely dispersed emulsions with fat droplet diameter ranging from 340 to 900 nm. Homogenization pressure was the main factor influencing droplet size. At low fat volume fraction, the emulsions exhibited Newtonian behaviour. As fat content increased, shear thinning behaviour developed as a result of depletion flocculation. Emulsion consistency index increased with protein and fat concentrations. Increasing homogenization pressure had no effect on Newtonian emulsions but promoted flocculation and significantly increased the consistency of high fat emulsions. Protein concentration was the main factor explaining emulsion gel hardness and syneresis. Syneresis decreased with increasing fat content in the gel. |
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