New insights on the formation of colloidal whey protein particles

Riemsdijk, Lieke E. van; Snoeren, Jeske P.M.; Goot, Atze Jan van der; Boom, R.M.; Hamer, R.J.

doi:10.1016/j.foodhyd.2010.06.011

Cited by 11 publications

(11 citation statements)

References 29 publications

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“…Hence it is suggested that more junctions and bonds were formed between particles upon gelation, yielding stronger gels. Other works have also investigated this field using the shear force [10][11] or a micro-particulation approach [12][13] to produce heat-denatured whey protein particles. Other works have modulated the size of whey protein aggregate particles using change in pH, ionic or protein compositions and protein concentration.…”

Section: Introductionmentioning

confidence: 99%

New insight on the formation of whey protein microbeads by a microfluidic system

Andoyo

Guyomarc’H

Tabuteau

et al. 2018

AIP Conference Proceedings

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Abstract. The current paper describes the formation of whey protein microbeads (WPM) having a spherical shape and a monodispersed size distribution. A microfluidic flow-focusing geometry was used to control the production of whey protein microdroplets in a hydrophobic phase. The microfluidic system consists of two inlet channels where the WPI solution and the lipophilic phase were separately injected towards the flow-focusing (FF) junction where they eventually meet, then co-flow. A whey protein isolate (WPI) solution of 150 g/kg protein and two types of hydrophobic phases, i.e. sunflower oil and n-dodecane, were tested as the continuous phase. The formation of WPM was observed microscopically. The aim of the present study was to describe the production of stable monodisperse WPM in suspension in milk ultrafiltrate using a microfluidic system. Hints to perform the control of the running parameters, i.e. choice of the hydrophobic phase or fluids flowrates, are provided. The results showed that in the sunflower oil, microdroplets had a large polydisperse size distribution, while in n-dodecane, microdroplets with narrow size distribution were obtained. Stabilization of the whey protein microdroplets through heat-gelation at 75 °C for 20 min in n-dodecane produced WPM and no change in shape nor size is observed. Meanwhile replacing the n-dodecane by MUF using centrifugation and washing caused the swelling of the WPM, but dispersity remained low. From this study, microfluidic system seemed to be a suitable method to be used for producing small quantities of monodisperse WPM.

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Section: Introductionmentioning

confidence: 99%

New insight on the formation of whey protein microbeads by a microfluidic system

Andoyo

Guyomarc’H

Tabuteau

et al. 2018

AIP Conference Proceedings

View full text Add to dashboard Cite

show abstract

“…Differences in size, as measured with static light scattering, are caused by an actual difference in size between the CG MPs themselves, but might also be caused by a difference in ability to form clusters. [159] CLSM images of the CG MPs show small differences in size and shape between sheared and mixed CG MPs (Table 5). The unmixed CG MPs were noticeably larger than the unsheared CG MPs.…”

Section: 1mentioning

confidence: 99%

“…Thus, by applying shear, the size and shape of CG MPs can be altered as well as the interaction with water, without changing the composition of the CG MPs. Another route van Riemsdijk et al (2011) [159] utilized to control particle interaction was through the addition of a sulphhydryl blocking agent during gelation. It was found that the viscosity of the resulting dispersion of CG MPs was significantly lower than without the addition of the sulphhydryl blocking agent.…”

Section: Chaptermentioning

confidence: 99%

“…For the preparation of the CG MPs the same method was used as described by van Riemsdijk et al (2011) [159] with some additions. First, WPI-and LBG stock solutions were prepared.…”

Section: Preparation Of Cold-gelated W Hey Protein M Icroparticlesmentioning

confidence: 99%

“…[78] In addition, CG MPs were investigated because previous research performed on CG MPs showed that the degree of particle-particle interactions could be influenced by the size and shape of the CG MPs. [159] Van Riemsdijk, et al (2011) [159] changed the size and shape of CG MPs by applying a simple shear flow during gelation. Shear influences the…”

Section: Introductionmentioning

confidence: 99%

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