Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions

Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles

“…Nevertheless, no significant difference in the average diameter of the droplets in the freshly prepared filled hydrogels with different CaCl 2 levels was observed (2-8 mM, p > 0.05), suggesting that CaCl 2 levels had no significant effects on the size of the oil droplets. Similar results are observed in the results reported by Du et al [15], in which the presence of Ca 2+ had minor significant effect on the particle size of high-calorie whey protein emulsions.…”

“…Compared with the filled hydrogel without CaCl 2 , there was a significant increase in the average diameter of the droplets of the filled hydrogels containing CaCl 2 (p < 0.05). This was attributed to the fact that the strong binding affinity between Ca 2+ and the whey protein/pectin absorbed on the interface increased the degree of aggregation of the droplets, which resulted in the formation of relatively larger droplets [1,15,16]. Nevertheless, no significant difference in the average diameter of the droplets in the freshly prepared filled hydrogels with different CaCl 2 levels was observed (2-8 mM, p > 0.05), suggesting that CaCl 2 levels had no significant effects on the size of the oil droplets.…”

“…Du, Ji, Lyu, Liu, and Ding reported that the addition of Ca 2+ into emulsions could alter the surface charge density of droplets and the adsorption properties of the interface film, thereby improving the stability of the emulsion [14]. Ren et al also showed that the incorporation of Ca 2+ could increase the continuous phase viscosity and alter the equilibrium between ordered and disordered states of citrus pectin chains, thus resulting in the formation of large emulsion droplets in the emulsions of citrus oil emulsions by citrus pectin [15]. In our previous study, filled hydrogels were successfully fabricated by mixing protein-stabilized O/W emulsion with the phase separation product based on heat-denatured whey protein concentrates (HWPCs) and high methoxy pectin (HMP) [3].…”

Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

“…Moreover, WPI, a dairy industry by-product, is reported to help stabilize emulsions by lowering the interfacial tension and creating strong competitive interactions. The significance of WPI in emulsion viscosity stabilization and flow behavior modulation has been documented [ 25 ]. Moreover, WPI is a functional protein with unique drying characteristics, such as high yield, shielding, and smooth flow [ 17 ].…”

Formation and Characterization of Irreversible Sediment of Ginseng Extract

“…Protein and pectin easily bind together, and β-lactoglobulin can interact with at least 7 adjacent D-galacturonic acids, indicating that protein-pectin binding is closely related to the length of the pectin chain [36,37]. In addition, aspartate and glutamic acid in the IRS are acidic amino acids, and during the storage of the ginseng extract, these acidic amino acids can form insoluble amino acid salts with metal ions such as Ca [38,39]. Leucine is a nonpolar amino acid with a hydrophobic side chain that has low solubility in water and easily precipitates.…”