期刊
FOOD HYDROCOLLOIDS
卷 63, 期 -, 页码 716-726出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2016.10.025
关键词
Whey protein isolate; Low methoxyl pectin; Dry heat treatment; Heat stability; Emulsion; Conjugate
资金
- Indonesian Endowment Fund for Education (LPDP Indonesia)
In this study, Whey Protein Isolate (WPI) was conjugated with Low Methoxyl Pectin (LMP) as a means to improve the heat stability of whey protein stabilized oil in water (o/w) emulsions. Hereby, the emulsifying activity and heat stability of the emulsions (10% w/w of oil) stabilized by 0.5% WPI-LMP conjugates were compared to the stability of emulsions stabilized by either 0.5% WPI, 0.5% of a mixture of WPI-LMP, or 0.5% dry heated WPI. The influence of LMP concentration, pH (i.e. 6.5 versus 5), and ionic strength (i.e. 0 and 30 mM of NaCI) on the stability of the emulsions was studied. It was found that unheated emulsions stabilized by WPI-LMP conjugates had a relatively small droplet size and were stable against creaming, irrespective of the pH and ionic strength of the emulsions. Results also showed that not only the pH sensitivity, but also the heat-sensitivity of WPI-stabilized emulsions could be significantly improved by application of pectin. Upon heating at 80 degrees C and 120 degrees C up to 20 min, there was almost no change in the particle size distribution of the conjugate-stabilized emulsions after heating. Viscosity measurements showed a similar trend; heat treated emulsions stabilized by conjugates did not show any change in consistency. This pronounced heat stabilizing effect of LMP, however, was not observed in emulsions stabilized by a mixture of WPI-LMP. With regard to the dry heat incubation time, a 2 days incubation period was sufficient to produce a WPI-derived emulsifier with superior stability towards both pH and heat treatment. (C) 2016 Elsevier Ltd. All rights reserved.
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