Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes

A multi-step processing technique produced large colloidal particles from whey proteins, prompting instantaneous thickening upon hydration. Analysis of the rheological characteristics and zeta potential of the modified whey suspensions of defined particle sizes allowed investigation into the role of size on ingredient functionality. Preliminarily, the modified protein powders were sieved to achieve three size ranges, and analyzes were conducted on each of the three distributions and the non-sieved fractions. Following hydration, steady and oscillatory shear analyzes were performed using a controlled stress rheometer to determine rheological characteristics. Intrinsic viscosity was determined with a capillary viscometer and application of the Huggins equation. Zeta potential was calculated from colloidal electrophoretic mobility, measured with a ZetaPALS analyser. After thorough hydration, particle-size analysis revealed a size increase of >1.3 times for each fraction. When analysed on a protein basis, increasing particle size yielded an increase to intrinsic viscosity, flow behavior index, zero shear viscosity, and a decreased zeta potential and consistency coefficient. Knowledge of the interrelationship between zeta potential, rheological properties, and particle size of the modified whey ingredient will further advance an understanding of the functionality of this protein ingredient.