Heat stable whey protein stabilised O/W emulsions : optimisation of the whey protein concentrate dry heat incubation conditions
- Author
- Qurrotul A'yun (UGent) , Istna Nafi Azzahrani, Arne Huyst (UGent) , Lorenz De Neve, José Martins (UGent) , Marleen Van Troys (UGent) , Chusnul Hidayat and Paul Van der Meeren (UGent)
- Organization
- Abstract
- The industrial application of whey proteins as a food emulsifier is still limited due to its susceptibility towards heating. In this study, dry heat conjugation of whey protein and lactose was investigated to improve the heat stability of WPC-stabilised oil in water (O/W) emulsions. A commercially available whey protein concentrate (WPC), containing 80 % protein and 12 % lactose, was dry heat incubated. Hereby, the effect of incubation temperature (60, 70, and 80 degrees C), relative humidity (64, 74, and 79 %), and preconditioning pH (4, 6, 8, 10) were determined. Temperature variation showed a pronounced effect on the required duration to obtain conjugates with excellent emulsion heat stabilising capacity. Four hours of incubation at 80 degrees C was sufficient to retain the original particle size and consistency after heating the emulsions at 80 degrees C for 20 min. Whereas circular dichroism spectroscopy revealed that this dry heat incubation condition (80 degrees C, 4 h) maintained the secondary structure of WPC, pulsed-field gradient NMR revealed that about 40 % of the lactose present should become protein-bound to generate conjugates with the desired functionality. The results indicated that a heat stable WPC with about 40 % of bound lactose could be obtained by some hours of dry heat treatment at 80 degrees C.
- Keywords
- Colloid and Surface Chemistry, Whey protein concentrate, Lactose, Conjugation, Emulsion, Heat stability, PFG-NMR, Maillard reaction, MAILLARD REACTION, KINETICS, PH, LACTOSE, WPI
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Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8687580
- MLA
- A’yun, Qurrotul, et al. “Heat Stable Whey Protein Stabilised O/W Emulsions : Optimisation of the Whey Protein Concentrate Dry Heat Incubation Conditions.” COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, vol. 603, 2020, doi:10.1016/j.colsurfa.2020.125192.
- APA
- A’yun, Q., Azzahrani, I. N., Huyst, A., De Neve, L., Martins, J., Van Troys, M., … Van der Meeren, P. (2020). Heat stable whey protein stabilised O/W emulsions : optimisation of the whey protein concentrate dry heat incubation conditions. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 603. https://doi.org/10.1016/j.colsurfa.2020.125192
- Chicago author-date
- A’yun, Qurrotul, Istna Nafi Azzahrani, Arne Huyst, Lorenz De Neve, José Martins, Marleen Van Troys, Chusnul Hidayat, and Paul Van der Meeren. 2020. “Heat Stable Whey Protein Stabilised O/W Emulsions : Optimisation of the Whey Protein Concentrate Dry Heat Incubation Conditions.” COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 603. https://doi.org/10.1016/j.colsurfa.2020.125192.
- Chicago author-date (all authors)
- A’yun, Qurrotul, Istna Nafi Azzahrani, Arne Huyst, Lorenz De Neve, José Martins, Marleen Van Troys, Chusnul Hidayat, and Paul Van der Meeren. 2020. “Heat Stable Whey Protein Stabilised O/W Emulsions : Optimisation of the Whey Protein Concentrate Dry Heat Incubation Conditions.” COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 603. doi:10.1016/j.colsurfa.2020.125192.
- Vancouver
- 1.A’yun Q, Azzahrani IN, Huyst A, De Neve L, Martins J, Van Troys M, et al. Heat stable whey protein stabilised O/W emulsions : optimisation of the whey protein concentrate dry heat incubation conditions. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. 2020;603.
- IEEE
- [1]Q. A’yun et al., “Heat stable whey protein stabilised O/W emulsions : optimisation of the whey protein concentrate dry heat incubation conditions,” COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, vol. 603, 2020.
@article{8687580,
abstract = {{The industrial application of whey proteins as a food emulsifier is still limited due to its susceptibility towards heating. In this study, dry heat conjugation of whey protein and lactose was investigated to improve the heat stability of WPC-stabilised oil in water (O/W) emulsions. A commercially available whey protein concentrate (WPC), containing 80 % protein and 12 % lactose, was dry heat incubated. Hereby, the effect of incubation temperature (60, 70, and 80 degrees C), relative humidity (64, 74, and 79 %), and preconditioning pH (4, 6, 8, 10) were determined. Temperature variation showed a pronounced effect on the required duration to obtain conjugates with excellent emulsion heat stabilising capacity. Four hours of incubation at 80 degrees C was sufficient to retain the original particle size and consistency after heating the emulsions at 80 degrees C for 20 min. Whereas circular dichroism spectroscopy revealed that this dry heat incubation condition (80 degrees C, 4 h) maintained the secondary structure of WPC, pulsed-field gradient NMR revealed that about 40 % of the lactose present should become protein-bound to generate conjugates with the desired functionality. The results indicated that a heat stable WPC with about 40 % of bound lactose could be obtained by some hours of dry heat treatment at 80 degrees C.}},
articleno = {{125192}},
author = {{A'yun, Qurrotul and Azzahrani, Istna Nafi and Huyst, Arne and De Neve, Lorenz and Martins, José and Van Troys, Marleen and Hidayat, Chusnul and Van der Meeren, Paul}},
issn = {{0927-7757}},
journal = {{COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS}},
keywords = {{Colloid and Surface Chemistry,Whey protein concentrate,Lactose,Conjugation,Emulsion,Heat stability,PFG-NMR,Maillard reaction,MAILLARD REACTION,KINETICS,PH,LACTOSE,WPI}},
language = {{eng}},
pages = {{9}},
title = {{Heat stable whey protein stabilised O/W emulsions : optimisation of the whey protein concentrate dry heat incubation conditions}},
url = {{http://doi.org/10.1016/j.colsurfa.2020.125192}},
volume = {{603}},
year = {{2020}},
}
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