We thank the Massachusetts Agricultural Experiment Station (Project number MAS00745), Dairy Management Inc. and Nestle Research for support of this project.
Physicochemical Properties of Whey Protein-Stabilized Emulsions as affected by Heating and Ionic Strength
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 462–467, May 1997
How to Cite
DEMETRIADES, K., COUPLAND, J.N. and McCLEMENTS, D.J. (1997), Physicochemical Properties of Whey Protein-Stabilized Emulsions as affected by Heating and Ionic Strength. Journal of Food Science, 62: 462–467. doi: 10.1111/j.1365-2621.1997.tb04407.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 8/7/96; revised 12/9/96; accepted 12/16/96.
- whey proteins;
- physicochemical properties;
Corn oil-in-water emulsions (19.6 wt%; d32∼ 0.6 μm) stabilized by 2 wt% whey protein isolate (WPI) were prepared with a range of pH (3–7) and salt concentrations (0–100 mM NaCl). These emulsions were heated between 30 and 90°C and their particle size distribution, rheological properties and susceptibility to creaming measured. Emulsions had a paste-like texture around the isoelectric point of WPI (∼φ 5) at all temperatures, but tended to remain fluid-like at pH >6 or <4. Heating caused flocculation in pH 7 emulsions between 70 and 80°C (especially at high salt concentrations), but had little effect on pH 3 emulsions. Flocculation increased emulsion viscosity and creaming. Results were interpreted in terms of colloidal interactions between droplets.