Effects of heat on physicochemical properties of whey protein-stabilised emulsions

• Published in: Colloids and surfaces, B, Biointerfaces Vol. 31; no. 1; pp. 231 - 242
• Main Authors: Sliwinski, E.L., Roubos, P.J., Zoet, F.D., van Boekel, M.A.J.S., Wouters, J.T.M.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.09.2003
• Subjects: adsorbed proteins; adsorption; Aggregation; beta-lactoglobulin; conformation; Denaturation; Emulsions; globular-proteins; Heating; ionic-strength; kinetics; milk; Whey proteins; Aggregation; Emulsions; Whey proteins; Heating; Denaturation
• ISSN: 0927-7765; 1873-4367
• DOI: 10.1016/S0927-7765(03)00143-7

The effect of heating has been studied for whey protein-stabilised oil-in-water emulsions (25.0% (w/w) soybean oil, 3.0% (w/w) whey protein isolate, pH 7.0). These emulsions were heated between 55 and 95 °C as a function of time and the effect on particle size distribution, adsorbed protein amount, protein conformation and rheological properties was determined. Heating the emulsions as a function of temperature for 25 min resulted in an increase of the mean diameter ( d 32) and shear viscosity with a maximum at 75 °C. Heating of the emulsions at different temperatures as a function of time in all cases resulted in a curve with a maximum for d 32. A maximum increase of d 32 was observed after about 45 min at 75 °C and after 6–8 min at 90 °C. Similar trends were observed with viscosity measurements. Confocal scanning laser micrographs showed that after 8 min of heating at 90 °C large, loose aggregates of oil droplets were formed, while after 20 min of heating compact aggregates of two or three emulsion droplets remained. An increase of the adsorbed amount of protein was found with increasing heating temperature. Plateau values were reached after 10 min of heating at 75 °C and after 5 min of heating at 90 °C. Based on these results we concluded that in the whole process of aggregation of whey protein-stabilised emulsions an essential role is played by the non-adsorbed protein fraction, that the kinetics of the aggregation of whey protein-stabilised emulsions follow similar trends as those for heated whey protein solutions and that upon prolonged heating rearrangements take place leading to deaggregation of initially formed large, loose aggregates of emulsion droplets into smaller, more compact ones.