Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins

Food Hydrocolloids

Volumn 76, Issue , 2018, Pages 164-172

  Chevallier, Marie ^a   Riaublanc, Alain ^b   Lopez, Christelle ^a   Hamon, Pascaline ^a   Rousseau, Florence ^a   Thevenot, Jonathan ^a   Croguennec, Thomas ^a  

^a AGROCAMPUS OUEST   (France)

^b INRA   (France)

Author keywords

Casein; Emulsion beverage; Emulsion heat stability; Fat droplet flocculation; Whey protein microgels

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; GELATION; GELS; OILS AND FATS; STABILITY;

DROPLET FLOCCULATION; DROPLET SURFACES; EMULSION BEVERAGE; EMULSION HEAT-STABILITY; FAT DROPLET FLOCCULATION; FAT DROPLETS; HEAT STABILITY; MICROGEL; WHEY PROTEIN MICROGEL; WHEY PROTEINS;

CASEIN;

EID: 85009446444     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.12.014     Document Type: Article

References (44)

1. Arganda-Carreras, I., Legland, D., Schindelin, J., MorphoLibJ: Release v1.2.2. 2016, 10.5281/zenodo.55995.
2. Bovetto, L., Schmitt, C., Beaulieu, M., Carlier, N. & Unterhaslberger, G. (2007). Nanoparticulated whey proteins, Patent No. US 2007/0231453 A1.
3. Çakir-Fuller, E., Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins. Food Hydrocolloids 47 (2015), 41–50.
4. Chevallier, M., Riaublanc, A., Lopez, C., Hamon, P., Rousseau, F., Croguennec, T., Aggregated whey proteins and trace of casein synergistically improve the heat stability of whey protein-rich emulsion. Food hydrocolloids 61 (2016), 487–495.
5. Demetriades, K., Coupland, J.N., McClements, D.J., Physicochemical properties of whey protein-stabilized emulsions as affected by heating and ionic strength. Journal of Food Science 62:3 (1997), 462–467.
6. Destribats, M., Lapeyre, V., Wolfs, M., Sellier, E., Leal-Calderon, F., Ravaine, V., et al. Soft microgels as pickering emulsion stabilisers: Role of particle deformability. Soft Matter 10 (2011), 6941–6954.
7. Destribats, M., Rouvet, M., Gehin-Delval, C., Schmitt, C., Binks, P.B., Emulsion stabilised by whey protein microgel particles: Towards food-grade pickering emulsions. Soft Matter 10 (2014), 6941–6954.
8. Dickinson, E., Caseins in emulsions: Interfacial properties and interactions. International Dairy Journal 18:7 (1999), 695–704.
9. Dickinson, E., Flocculation of protein-stabilized oil-in-water emulsions. Colloids and Surfaces B: Biointerfaces 9 (2010), 305–312.
10. Dickinson, E., Parkinson, E.L., Heat-induced aggregation of milk protein-stabilized emulsions: Sensitivity to processing and composition. International Dairy Journal 14:7 (2004), 635–645.
11. Donato, L., Schmitt, C., Bovetto, L., Rouvet, M., Mechanism of formation of stable heat-induced beta-lactoglobulin microgels. International Dairy Journal 19:5 (2009), 295–306.
12. Euston, S.R., Finnigan, S.R., Hirst, R.L., Aggregation kinetics of heated whey protein-stabilized emulsions. Food Hydrocolloids 14:2 (2000), 155–161.
13. Euston, S.R., Hirst, R.L., Comparison of the concentration-dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein. International Dairy Journal 9:10 (1999), 693–701.
14. Griffin, W.G., Griffin, M.C.A., Martin, S.R., Price, J., Molecular basis of thermal aggregation of bovine β-lactoglobulin A. Journal of the Chemical Society, Faraday Transactions 89:18 (1993), 3395–3405.
15. Hunt, J.A., Dalgleish, D.G., Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions. Food Hydrocolloids 8:2 (1994), 175–187.
16. Hunt, J.A., Dalgleish, D.G., Heat stability of oil-in-water emulsions containing milk Proteins: Effect of ionic strength and pH. Journal of Food Science 60:5 (1995), 1120–1123.
17. Jost, R., Baechler, R., Masson, G., Heat gelation of oil-in-water emulsions stabilized by whey protein. Journal of Food Science 51:2 (1986), 440–444.
18. Legland, D., Devaux, M.-F., Bouchet, B., Guillon, F., Lahaye, M., Cartography of cell morphology in tomato pericarp at the fruit scale. Journal of Microscopy 247 (2012), 78–93.
19. Li, J.-M., Nie, S.-P., The functional and nutritional aspects of hydrocolloids in foods. Food Hydrocolloids 53 (2016), 46–61.
20. Liu, G., Buldo, P., Greve, M.T., Nielsen, S.B., Nielsen, J.H., Ipsen, R., Effects of added whey protein aggregates on textural and microstructural properties of acidified milk model systems. International Dairy Journal 62 (2016), 43–52.
21. Michalski, M.-C., Briard, V., Michel, F., Optical parameters of milk fat globules for laser light scattering measurements. Lait 81 (2001), 787–796.
22. Moitzi, C., Donato, L., Schmitt, C., Bovetto, L., Gillies, G., Stradner, A., Structure of β-lactoglobulin microgels formed during heating as revealed by small-angle X-ray scattering and light scattering. Food Hydrocolloids 25:7 (2011), 1766–1774.
23. Mollet, B., Rowland, I., Functional foods: At the frontier between food and pharma. Current Opinion in Biotechnology 13:5 (2002), 483–485.
24. Morr, C.V., Ha, E.Y.W., Whey protein concentrates and isolates: Processing and functional properties. Critical Reviews in Food Science and Nutrition 33:6 (1993), 431–476.
25. Murphy, R., Cho, Y.-E., Farkas, B., Jones, O.G., Control of thermal fabrication and size of β-lactoglobulin-based microgels and their potential applications. Journal of Colloid and Interface Science 447 (2015), 182–190.
26. Murphy, R., Farkas, B., Jones, O.G., Dynamic and viscoelastic interfacial behavior of β-lactoglobulin microgels of varying sizes at fluid interfaces. Journal of Colloid and Interface Science 466 (2016), 12–19.
27. Parkinson, E.L., Dickinson, E., Inhibition of heat-induced aggregation of a beta lactoglobulin-stabilized emulsion by very small additions of casein. Colloids and Surfaces B-Biointerfaces 39:1–2 (2004), 23–30.
28. Phan-Xuan, T., Durand, D., Nicolai, T., Donato, L., Schmitt, C., Bovetto, L., On the crucial importance of the pH for the formation and self-stabilization of protein microgels and strands. Langmuir 27 (2011), 15092–15101.
29. Phan-Xuan, T., Durand, D., Nicolai, T., Donato, L., Schmitt, C., Bovetto, L., Heat induced formation of beta-lactoglobulin microgels driven by addition of calcium ions. Food Hydrocolloids 34 (2014), 227–235.
30. R Core Team, R: A language and environment for statistical computing. 2016, R Foundation for Statistical Computing, Vienna, Austria URL: https://www.R-project.org/.
31. Roefs, S.P.F.M., De Kruif, K.G., A model for the denaturation and aggregation of β-lactoglobulin. European Journal of Biochemistry 226:3 (1994), 883–889.
32. Sarkar, A., Murray, B., Holmes, M., Ettelaie, R., Azad, A., Yang, X., In vitro digestion of pickering emulsions stabilized by soft whey protein microgel particles: Influence of thermal treatment. Soft Matter 12 (2016), 3558–3569.
33. Sawyer, W.H., Heat denaturation of bovine β-lactoglobulins and relevance of disulfide aggregation. Journal of Dairy Science 51:3 (1968), 323–329.
34. Schindelin, J., Arganda-Carreras, I., Frise, E., Kaynig, V., Longair, M., Pietzsch, T., et al. Fiji: An open-source platform for biological-image analysis. Nature methods 9 (2012), 676–682.
35. Schmitt, C., Bovay, B., Vuilliomenet, A.-M., Rouvet, M., Bovetto, L., Influence of protein and mineral composition on the formation of whey protein heat-induced microgels. Food Hydrocolloids 25 (2011), 558–567.
36. Schmitt, C., Bovay, C., Vuilliomenet, A.-M., Rouvet, M., Bovetto, L., Barbar, R., et al. Multiscale characterization of individualized β-lactoglobulin microgels formed upon heat treatment under narrow pH range conditions. Langmuir 25:14 (2009), 7899–7909.
37. Schmitt, C., Moitzi, C., Bovay, C., Rouvet, M., Bovetto, L., Donato, M.E., et al. Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment. Soft Matter 6 (2010), 4876–4884.
38. Silva, V.C.J., Legland, D., Cauty, C., Kolotuev, I., Floury, J., Characterization of the microstructure of dairy systems using automated image analysis. Food Hydrocolloids 44 (2015), 360–371.
39. Smithers, G.W., Whey and whey proteins—from ‘gutter-to-gold’. International Dairy Journal 18:7 (2008), 695–704.
40. Verheul, M., Roefs, S.P.F.M., de Kruif, K.G., Kinetics of heat-induced aggregation of β-lactoglobulin. Journal of Agricultural and Food Chemistry 46 (1998), 896–903.
41. Yamauchi, K., Shimizu, M., Kamiya, T., Emulsifying properties of whey protein. Journal of Food Science 45:5 (1980), 1237–1242.
42. Ye, A., Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate. Food Chemistry 110:4 (2008), 946–952.
43. Yost, R.A., Kinsella, J.E., Microstructure of whey protein isolate gels containing emulsified butterfat droplets. Journal of Food Science 57:4 (1992), 892–897.
44. Zhang, Z., Arrighi, V., Campbell, L., Longchamp, J., Euston, S.R., Properties of partially denatured whey protein products: Formation and characterization of structure. Food hydrocolloids 52 (2016), 95–105.