Whey protein fluid gels for the stabilisation of foams

Lazidis, Aris; Hancocks, Robin; Spyropoulos, Fotis; Kreuß, Markus; Berrocal, Rafael; Norton, Ian T.

doi:10.1016/j.foodhyd.2015.02.022

Cited by 90 publications

(47 citation statements)

References 16 publications

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“…In order for gel formation to occur, certain parameters must be met in relation to the pH and ionic environment. A critical protein concentration and heating temperature are normally needed depending on environmental conditions, with both of these parameters tending to increase on moving away from the isoelectric point (Lazidis et al, 2016).…”

Section: Rheological Measurementsmentioning

confidence: 99%

Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions—Effect of pH and protein concentration

Buggy

McManus

Brodkorb

et al. 2018

Journal of Dairy Science

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Denaturation and consequent aggregation in whey protein solutions is critical to product functionality during processing. Solutions of whey protein isolate (WPI) prepared at 1, 4, 8, and 12% (wt/wt) and pH 6.2, 6.7, or 7.2 were subjected to heat treatment (85°C × 30 s) using a pilot-scale heat exchanger. The effects of heat treatment on whey protein denaturation and aggregation were determined by chromatography, particle size, turbidity, and rheological analyses. The influence of pH and WPI concentration during heat treatment on the thermal stability of the resulting dispersions was also investigated. Whey protein isolate solutions heated at pH 6.2 were more extensively denatured, had a greater proportion of insoluble aggregates, higher particle size and turbidity, and were significantly less heat-stable than equivalent samples prepared at pH 6.7 and 7.2. The effects of WPI concentration on denaturation/aggregation behavior were more apparent at higher pH where the stabilizing effects of charge repulsion became increasingly influential. Solutions containing 12% (wt/ wt) WPI had significantly higher apparent viscosities, at each pH, compared with lower protein concentrations, with solutions prepared at pH 6.2 forming a gel. Smaller average particle size and a higher proportion of soluble aggregates in WPI solutions, pre-heated at pH 6.7 and 7.2, resulted in improved thermal stability on subsequent heating. Higher pH during secondary heating also increased thermal stability. This study offers insight into the interactive effects of pH and whey protein concentration during pilot-scale processing and demonstrates how protein functionality can be controlled through manipulation of these factors.

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Section: Rheological Measurementsmentioning

confidence: 99%

Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions—Effect of pH and protein concentration

Buggy

McManus

Brodkorb

et al. 2018

Journal of Dairy Science

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“…The ability of whey protein microgels to stabilize triglyceride O/W emulsions over a wide range of pH and ionic strength has been recently demonstrated (Destribats, Rouvet, Gehin-Delval, Schmitt, & Binks, 2014). Furthermore, since the particles exhibit selfaggregation at pH values near pI, there is the opportunity to use them as ingredients to impart textural functionality in cold-set acid-induced gels (Donato, Kolodziejcyk, & Rouvet, 2011) and to exploit the powerful combination of interfacial and bulk functionality in aqueous foams and aerated dispersions (Lazidis et al, 2015;Schmitt, Bovay, & Rouvet, 2014).…”

Section: Microgels: Soft Deformable Particles That Behave Like Polymersmentioning

confidence: 99%

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Dickinson

2016

Food Hydrocolloids

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“…One should also mention the production of so-called 'fluid gels' (Lazidis et al, 2016), which lies somewhere in between bottom-up and top-down in terms of processing method, in that these are dispersions of gelled particles that form as the materials are gelled during the application of shear. The shear disrupts the formation of a single continuous network throughout the whole system, influencing the final size (e.g., mean size 10 to 150 m) and shape of the gelled particles that form once all the available cross-linking sites have been used up, or the cross-linking reactions are terminated by a change of conditions (e.g., temperature).…”

Section: Methods Of Preparation Of Microgelsmentioning

confidence: 99%

Microgels at fluid-fluid interfaces for food and drinks

Murray

2019

Advances in Colloid and Interface Science

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Various aspects of microgel adsorption at fluid-fluid interfaces of relevance to emulsion and foam stabilization have been reviewed. The emphasis is on the wider non-food literature, with a view to highlighting how this understanding can be applied to food-based systems. The various different types of microgel, their methods of formation and their fundamental behavioral traits at interfaces are covered. The latter includes the aspects of microgel deformation and packing at interfaces, their deformability, size, swelling and de-swelling and how this affect their surface activity and stabilizing properties. Experimental and theoretical methods for measuring and modelling their behaviour are surveyed, including interactions between microgels themselves at interfaces but also other surface active species. It is concluded that challenges still remain in translating all the possibilities synthetic microgels offer to microgels based on food-grade materials only, but Nature's rich tool box of biopolymers and biosurfactants suggests this field still opens up important new avenues of food microstructure development and control.

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Whey protein fluid gels for the stabilisation of foams

Cited by 90 publications

References 16 publications

Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions—Effect of pH and protein concentration

Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions—Effect of pH and protein concentration

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Microgels at fluid-fluid interfaces for food and drinks

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