Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins

Food and Bioprocess Technology

Volumn 9, Issue 2, 2016, Pages 378-386

  Sun, Chanchan ^a   Liu, Rui ^a   Wu, Tao ^a   Liang, Bin ^a   Shi, Chunyue ^a   Cong, Xu ^a   Hou, Teng ^a   Zhang, Min ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Micro rheology; Microparticulation; Superfine grinding; Whey protein

Indexed keywords

DISPERSIONS; EMULSIFICATION; GRINDING (MACHINING); SHEARING; STABILITY;

DISPERSION STABILITY; EMULSION STABILITY; MICROPARTICULATED WHEY PROTEINS; MICROPARTICULATION; SUPERFINE GRINDING; WATER HOLDING CAPACITY; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

PROTEINS;

EID: 84955381359     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1629-2     Document Type: Article

References (31)

1. Afizah, M. N., & Rizvi, S. S. H. (2014). Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature. LWT--Food Science and Technology, 57(1), 290–298.
2. Celia, C., Trapasso, E., Cosco, D., Paolino, D., & Fresta, M. (2009). Turbiscan Lab® Expert analysis of the stability of ethosomes® and ultradeformable liposomes containing a bilayer fluidizing agent. Colloids and Surfaces, B: Biointerfaces, 72(1), 155–160.
3. Chen, H., Weiss, J., & Shahidi, F. (2006). Nanotechnology in nutraceuticals and functional foods. Food Technology, 60(3), 30–36.
4. Chen, Y. Q., Pl, C., Cheng, C. Y., Chiang, C. C., Wei, M. T., Chuang, C. T., Chen, Y. L. S., & Chiou, A. (2012). Microrheology of human synovial fluid of arthritis patients studied by diffusing wave spectroscopy. Journal of Biophotonics, 5(10), 777–784.
5. Chung, C., Degner, B., & McClements, D. J. (2014a). Development of reduced-calorie foods: microparticulated whey proteins as fat mimetics in semi-solid food emulsions. Food Research International, 56, 136–145.
6. Chung, C., Degner, B., & McClements, D. J. (2014b). Reduced calorie emulsion-based foods: protein microparticles and dietary fiber as fat replacers. Food Research International, 64, 664–676.
7. Ciron, C. I. E., Gee, V. L., Kelly, A. L., & Auty, M. A. E. (2010). Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts. International Dairy Journal, 20(5), 314–320.
8. Dissanayake, M., Liyanaarachchi, S., & Vasiljevic, T. (2012). Functional properties of whey proteins microparticulated at low pH. Journal of Dairy Science, 95(4), 1667–1679.
9. Domian, E., Brynda-Kopytowska, A., & Oleksza, K. (2015). Rheological properties and physical stability of o/w emulsions stabilized by OSA starch with trehalose. Food Hydrocolloids, 44, 49–58.
10. Genovese, D., Lozano, J., & Rao, M. (2007). The rheology of colloidal and noncolloidal food dispersions. Journal of Food Science, 72(2), 11–20.
11. McClements DJ. (2004). Food emulsions: principles, practices, and techniques. CRC press.
12. Mitidieri, F. E., & Wagner, J. R. (2002). Coalescence of o/w emulsions stabilized by whey and isolate soybean proteins. Influence of thermal denaturation, salt addition and competitive interfacial adsorption. Food Research International, 35(6), 547–557.
13. Morales, R., Martínez, K. D., Ruiz-Henestrosa, V. M. P., & Pilosof, A. M. (2015). Modification of foaming properties of soy protein isolate by high ultrasound intensity: particle size effect. Ultrasonics Sonochemistry, 26, 48–55.
14. Mutilangi, W., Panyam, D., & Kilara, A. (1996). Functional properties of hydrolysates from proteolysis of heat‐denatured whey protein isolate. Journal of Food Science, 61(2), 270–275.
15. Nor Afizah, M., & Rizvi, S. S. H. (2014). Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature. LWT--Food Science and Technology, 57(1), 290–298.
16. Osorio, J., Monjes, J., Pinto, M., Ramírez, C., Simpson, R., & Vega, O. (2014). Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate. LWT--Food Science and Technology, 58(1), 109–115.
17. Pearce, K. N., & Kinsella, J. E. (1978). Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry, 26(3), 716–723.
18. Pinder, D., Swanson, A., Hebraud, P., & Hemar, Y. (2006). Micro-rheological investigation of dextran solutions using diffusing wave spectroscopy. Food Hydrocolloids, 20(2), 240–244.
19. Rodríguez, S. D., von Staszewski, M., & Pilosof, A. M. (2015). Green tea polyphenols-whey proteins nanoparticles: bulk, interfacial and foaming behavior. Food Hydrocolloids, 50, 108–115.
20. Roller S & Jones SA. (1996). Handbook of fat replacers. CRC Press.
21. Sturaro, A., Penasa, M., Cassandro, M., Varotto, A., & De Marchi, M. (2014). Effect of microparticulated whey proteins on milk coagulation properties. Journal of Dairy Science, 97(11), 6729–6736.
22. Sun, C., Wu, T., Liu, R., Liang, B., Tian, Z., Zhang, E., & Zhang, M. (2015). Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability. Food Hydrocolloids, 51, 512–518.
23. Tisserand, C., Fleury, M., Brunel, L., Bru, P., & Meunier, G. (2012). Passive microrheology for measurement of the concentrated dispersions stability. UK Colloids, 2011, 101–105.
24. Tobin, J. T., Fitzsimons, S. M., Kelly, A. L., Kelly, P. M., Auty, M. A., & Fenelon, M. A. (2010). Microparticulation of mixtures of whey protein and inulin. International Journal of Dairy Technology, 63(1), 32–40.
25. Toro-Sierra, J., Schumann, J., & Kulozik, U. (2013). Impact of spray-drying conditions on the particle size of microparticulated whey protein fractions. Dairy Science & Technology, 93(4–5), 487–503.
26. Wiśniewska, M. (2010). Influences of polyacrylic acid adsorption and temperature on the alumina suspension stability. Powder Technology, 198(2), 258–266.
27. Wiśniewska, M., Terpiłowski, K., Chibowski, S., Urban, T., Zarko, V. I., & Gun’ko, V. M. (2013). Effect of solution pH on the stability of mixed silica-alumina suspension in the presence of polyacrylic acid (PAA) with different molecular weights. Central European Journal of Chemistry, 11(1), 101–110.
28. Wu, G., Zhang, M., Wang, Y., Mothibe, K. J., & Chen, W. (2012). Production of silver carp bone powder using superfine grinding technology: suitable production parameters and its properties. Journal of Food Engineering, 109(4), 730–735.
29. Yeo, S. D., Lim, G. B., Debendetti, P. G., & Bernstein, H. (1993). Formation of microparticulate protein powder using a supercritical fluid antisolvent. Biotechnology and Bioengineering, 41(3), 341–346.
30. Zhang, M., C-j, Z., & Shrestha, S. (2005). Study on the preparation technology of superfine ground powder of Agrocybe chaxingu Huang. Journal of Food Engineering, 67(3), 333–337.
31. Zhao, X., Yang, Z., Gai, G., & Yang, Y. (2009). Effect of superfine grinding on properties of ginger powder. Journal of Food Engineering, 91(2), 217–222.