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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Gelation of oil-in-water emulsions stabilized by whey protein

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Author(s):
Mantovani, Raphaela Araujo [1] ; Fazani Cavallieri, Angelo Luiz [2] ; Cunha, Rosiane Lopes [1]
Total Authors: 3
Affiliation:
[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil
[2] Fed Univ Sao Carlos UFSCar, Dept Food Engn, BR-18290000 Buri, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Journal of Food Engineering; v. 175, p. 108-116, APR 2016.
Web of Science Citations: 6
Abstract

The effects of heat treatment and high-pressure homogenization on whey protein (WP) emulsion properties were evaluated. Only emulsion containing non-heated WP was stable, presenting low viscosity, small droplets and higher adsorbed protein content by increasing homogenization pressure. In addition, the influence of high-pressure homogenization and pH on cold-set gel formation by acidification of emulsion (emulsion gel) or emulsion dispersed in heat-treated WP solution (emulsion-filled gel) was studied. Only emulsion-filled gels were self-supported. Stronger gels were observed at pH near WP isoelectric point due to lower acidification rate and electrostatic repulsion that promoted more intense protein aggregation. Varying emulsion homogenization pressure resulted in different gel network strength caused by changing dispersed phase volume fraction and adsorbed protein content. Therefore, depending on process conditions cold-set gel of emulsion can be produced and it shows a great potential to be used in food formulations as texturizing agent and/or as a carrier for heat-labile ingredients. (C) 2015 Elsevier Ltd. All rights reserved. (AU)