The impact of whey protein preheating on the properties of emulsion gel bead

Gelation of oil-in-water emulsions stabilized by whey protein

“…Different from our results, Ruffin et al (2014) showed a decrease of the oil droplets with stronger protein pre-heating which led to improved emulsion stability. However, the difference between our results and Ruffin et al (2014) could be explained by the emulsification processes. The high energy supplied during high pressure homogenization leads to enhanced collision frequency between the droplets (Jafari et al, 2008), favouring the flocculation process.…”

“…The heat-treated protein also resulted in increased flexibility of the protein molecule (Kim et al, 2005). Different from our results, Ruffin et al (2014) showed a decrease of the oil droplets with stronger protein pre-heating which led to improved emulsion stability. However, the difference between our results and Ruffin et al (2014) could be explained by the emulsification processes.…”

“…The main fraction of WPI, b-lactoglobulin (b-lg), denatures partly if heated by at least 30 min at a temperature around of 60 C. However b-lg dispersions heated during the same time at temperatures around 95 C show complete protein unfolding, which is attributed to the extensive exposure of hydrophobic groups and highly reactive nucleophilic sites (eSH and ε-NH þ3 ) (Havea et al, 2001). In this way, the denaturation of WP at different temperatures, but with the same exposure period may lead to different protein denaturation degree (Millqvist-Fureby et al, 2001), resulting in varied surface active properties (Ruffin et al, 2014).…”

“…Moreover, there is a growing interest in gelation of emulsions due to the possibility of producing food products with different texture properties (Dickinson, 2013;Dickinson and Chen, 1999). In addition, the gelation of WP-stabilized emulsion improves oxidative stability of lipids and promotes a controlled release, resulting in a good potential of emulsion gels as a carrier for active compounds (Ruffin et al, 2014).…”

Whey Protein-Pullulan (WP/Pullulan) Polymer Blend for Preservation of Viability ofLactobacillus acidophilus

“…[15,16] Studies have revealed that, due to unfolding by preheating treatment of whey protein, improved functional and encapsulation properties such as gelation and adsorption at the interface have been reported. [17][18][19][20] Whey protein has also proved to be an effective encapsulating agent because of its ability to form microcapsules easily under mild conditions using different techniques. [21][22][23][24] For instance, Lee and Rosenberg [22] used whey protein as an encapsulation agent for the protection of the drug theophylline.…”