The effect of homogenization and heat treatment on gelation of whey proteins in emulsions

Domian, Ewa; Mańko-Jurkowska, Diana

doi:10.1016/j.jfoodeng.2021.110915

Cited by 18 publications

(15 citation statements)

References 45 publications

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“…[ 28 ]. Similar results were obtained in other studies using protein, such as with whey protein emulsions [ 30 ] and emulsion gels stabilized by pea flour [ 31 ].…”

Section: Resultssupporting

confidence: 90%

Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

Karatay

Galvão

Hubinger

2022

Foods

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Aquafaba is a liquid residue of cooked pulses, which is generally discarded as waste. However, it is rich in proteins and, thus, can be used as a plant-based emulsifier to structure vegetable oil. This study investigates chickpea aquafaba (CA) as an agent to structure different oil phase volumes (Φ) of canola oil (CO). CO was structured in the form of conventional emulsions (EΦ65% and EΦ70%) and high internal phase emulsion (HIPE) (EΦ75%) by the one-pot homogenization method. Emulsions were evaluated for a period of 60 days at 25 °C in terms of average droplet size (11.0–15.9 µm), microscopy, rheological properties, and oil loss (<1.5%). All systems presented predominantly elastic behavior and high resistance to coalescence. EΦ75% was the most stable system throughout the 60 days of storage. This study developed an inexpensive and easy to prepare potential substitute for saturated and trans-fat in food products. Moreover, it showed a valuable utilization of an often-wasted by-product and its conversion into a food ingredient.

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“…[ 28 ]. Similar results were obtained in other studies using protein, such as with whey protein emulsions [ 30 ] and emulsion gels stabilized by pea flour [ 31 ].…”

Section: Resultssupporting

confidence: 90%

Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

Karatay

Galvão

Hubinger

2022

Foods

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“…The hysteresis area of the samples showed a thixotropic behavior, with a higher hysteresis area in the thermally treated samples compared to the control. This result can be directly related to the amount of mechanical energy used to shear-induce the breakdown of the protein network, as reported by other authors [ 29 , 30 ]. The results also show that the homogenization step after the thermal treatment induced a significant ( p < 0.05) change in the flow behavior of the emulsions for some of the analyzed samples; in particular, for the samples treated at 90 °C, the increase in the homogenization pressure improved the consistency index k (~ +407% from 5 to 15 MPa) and the hysteresis area (~ +645% from 5 to 15 MPa), while for the samples treated at 70 and 80 °C, this was less pronounced and/or not significant ( p > 0.05).…”

Section: Resultssupporting

confidence: 75%

“…The results also show that the homogenization step after the thermal treatment induced a significant ( p < 0.05) change in the flow behavior of the emulsions for some of the analyzed samples; in particular, for the samples treated at 90 °C, the increase in the homogenization pressure improved the consistency index k (~ +407% from 5 to 15 MPa) and the hysteresis area (~ +645% from 5 to 15 MPa), while for the samples treated at 70 and 80 °C, this was less pronounced and/or not significant ( p > 0.05). The results indicate a significant ( p < 0.05) interaction between temperature and pressure, meaning that the homogenization step promotes the formation of different rheological structures when coupled to different temperature conditions [ 30 ]. It is generally accepted that WP unfolds within a temperature range between 60 and 90 °C, causing the exposure of hydrophobic regions that can interact with oil droplets and form viscoelastic layers at the interface [ 31 ]; after protein unfolding, the formation of WP aggregates or protein structural networks is immediate, but it is time- and temperature-dependent [ 30 , 32 ].…”

Section: Resultsmentioning

confidence: 99%

“…The results indicate a significant ( p < 0.05) interaction between temperature and pressure, meaning that the homogenization step promotes the formation of different rheological structures when coupled to different temperature conditions [ 30 ]. It is generally accepted that WP unfolds within a temperature range between 60 and 90 °C, causing the exposure of hydrophobic regions that can interact with oil droplets and form viscoelastic layers at the interface [ 31 ]; after protein unfolding, the formation of WP aggregates or protein structural networks is immediate, but it is time- and temperature-dependent [ 30 , 32 ]. Sliwinski et al [ 32 ], studying the gelation properties of WP emulsions, observed a peak in the viscosity at 90 °C after 6–8 min of heating time, while for WP emulsions treated at 75 °C, the viscosity increase reached a plateau after longer heating times (~40 min).…”

Section: Resultsmentioning

confidence: 99%

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Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions

Alinovi

Rinaldi

Paciulli

et al. 2023

Foods

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Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products. Their production process needs to be tailored to obtain the desired stability and physicochemical properties. This study investigated the effect of heat (70, 80, and 90 °C) and pressure (5, 10, and 15 MPa) to produce whey protein emulsion gels using a pilot-scale tubular heat exchanger equipped with a homogenization valve. Both temperature and pressure determined a significant effect (p < 0.05) on the rheological moduli, with the treated samples displaying a predominant elastic behavior. The treatments also showed an improved pseudoplasticity due to the significant reduction in the flow behavior index (p < 0.05). All the samples showed a bimodal particle size distribution; by increasing the temperature up to 80 °C, a reduction in Dv50 (50th percentile) values compared to the control samples was observed. At 90 °C, the Dv50 value increased because of coalescence and flocculation phenomena occurring during or immediately after processing. The greater aggregation and structural development obtained with stronger process conditions improved the stability of the emulsions. The results show the capability to produce gel emulsions with good physical properties that could be proposed as food ingredients to substitute fats in food products.

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“…Rheological properties of emulsions, such as viscosity, smoothness, and granularity, determine the perception of touch, taste, or flavor. These properties influence significantly the long-term stability of emulsion systems and are essential during their processing, transportation, and everyday application [3]. Studies of the rheological properties of food emulsions containing structured lipids based on caprylic acid and olive oil have shown considerable improvements in the final consistency of products and evidenced their long-term stability in comparison to standard formulations [4].…”

Section: Introductionmentioning

confidence: 99%

Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei

et al. 2022

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It has been shown that structured lipids, formed in the process of enzymatic modification of natural hard fat with walnut oil, are capable of stabilizing emulsion systems without the need to add additional emulsifiers. This is especially true for emulsions containing fat formed during enzymatic modification when the amount of added water to the reaction catalyst was in the range of 12–16 wt%. Physicochemical evaluations, i.e., the average particle size, its growth, distribution, and dispersity coefficient, were comparable with the reference emulsion where the emulsifier was lecithin, well-known for its emulsifying properties. Microstructure studies also confirmed the above observations. Rheological studies performed on a set of emulsions containing structured lipids of variable composition confirmed that interesterified lipid blends can be directly utilized as a fat base in the preparation of stable emulsions. The consistency, thixotropic behavior, long-term shelf life, and thermal stability of these emulsions were found to be comparable to systems stabilized with conventional emulsifiers, i.e., sunflower lecithine. Our approach offers the opportunity for the preparation of stable emulsion systems, free from additional emulsifiers, for the food or cosmetics industry, which is extremely important from the point of view of the preparation of products free from allergens.

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The effect of homogenization and heat treatment on gelation of whey proteins in emulsions

Cited by 18 publications

References 45 publications

Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions

Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei

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