The effect of chitosan on the properties of emulsions stabilized by whey proteins |
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Authors: | Vilma Speiciene Fabien Guilmineau Ulrich Kulozik Daiva Leskauskaite |
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Affiliation: | 1. Food Institute of Kaunas University of Technology, Taikos pr. 92, LT-51180 Kaunas, Lithuania;2. Institute for Food Process Engineering and Dairy Technology, Technische Universität München, D-85354 Freising-Weihenstephan, Germany;3. Department of Food Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50015 Kaunas, Lithuania |
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Abstract: | The influence of the cationic amino polysaccharide chitosan content (0–0.5%) on particle size distribution, creaming stability, apparent viscosity, and microstructure of oil-in-water emulsions (40% of rapeseed oil) containing whey protein isolate (WPI) (4%) at pH 3 was investigated. The emulsifying properties, apparent viscosity and phase separation behaviour of aqueous WPI/chitosan mixture at pH 3 were also studied. The interface tension data showed that WPI/chitosan mixture had a slightly higher emulsifying activity than had whey protein alone. An increase in chitosan content resulted in a decreased average particle size, higher viscosity and increased creaming stability of emulsions. The microstructure analysis indicated that increasing concentration of chitosan resulted in the formation of a flocculated droplet network. This behaviour of acidic model emulsions containing WPI and chitosan was explained by a flocculation phenomenon. |
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Keywords: | Chitosan Whey protein isolate Emulsions Creaming stability Flocculation |
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