The effect of processing conditions and ingredient interactions on the physicochemical properties of whey protein isolate-stabilized emulsions

1998 1998

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Abstract (summary)

A wide variety of food products exist in the form of oil-in-water emulsions. The bulk physicochemical properties and sensory properties of these products is largely determined by the type of emulsifier used to stabilize them. In this study the major factors which influence the properties of oil-in-water emulsions stabilized by whey protein isolate (WPI) are examined. WPI is a value-added ingredient derived from the waste water produced during cheese manufacturing.

The properties of emulsions is influenced by the processing and environmental conditions they experience during production, storage and use, for example homogenization, heating, pH, and ingredient interactions. The aim of this study was to examine these factors in a systematic way. During this study it was found that WPI forms stable emulsions above 0.8 wt%, at pH values away from its isoelectric point (pH $<$ 4 or pH $>$ 6) and temperatures below its denaturation temperature (T $<$ 75$\sp\circ$C). The emulsion stability is influenced by the ionic strength, nature of surfactant (e.g. Tween 20, SDS) and polysaccharide (e.g. dextran sulfate) concentration. These changes are induced through modification of the colloidal interactions, interfacial characteristics and/or modification of the aqueous phase. Emulsion stability was monitored through creaming, rheological, light scattering, UV-visible absorption spectroscopic and ultrasonic techniques. The results were interpreted in terms of colloidal interactions, which act between the droplets.

The knowledge gained from this research project will enable food manufacturers to improve product quality, reduce manufacturing costs and enhance energy efficiency, by providing a strong scientific foundation for understanding the properties of complex food products.

Indexing (details)

Food science
0359: Food science
Identifier / keyword
Biological sciences; Emulsions; Ingredient interactions; Physicochemical properties; Processing conditions; Whey protein
The effect of processing conditions and ingredient interactions on the physicochemical properties of whey protein isolate-stabilized emulsions
Demetriades, Kyros
Number of pages
Publication year
Degree date
School code
DAI-B 59/10, Dissertation Abstracts International
Place of publication
Ann Arbor
Country of publication
United States
0599073217, 9780599073210
McClements, David Julian
University of Massachusetts Amherst
University location
United States -- Massachusetts
Source type
Dissertations & Theses
Document type
Dissertation/thesis number
ProQuest document ID
Database copyright ProQuest LLC; ProQuest does not claim copyright in the individual underlying works.
Document URL
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