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The Effect of Shear Rate on the Molecular Mass Distribution of Heat-Induced Aggregates of Mixtures Containing Whey Proteins and κ-Carrageenan

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Abstract

The present study attempts to characterize the effect of shear rate on the composition, size, and molecular weight of the protein aggregates present in the upper layer after phase separation of 5% whey protein isolate (WPI) mixed with 0.5% κ-carrageenan (κ-car) at pH 7.0. The mixtures were heated and sheared under different shearing rates. Size exclusion chromatography (SEC), dynamic light scattering, and static light scattering were employed to describe the effect of shear rate on the size and molecular mass of WPI aggregates. At the molecular level, the size of the aggregates increased with an increase in shear rate. Shear rate also caused a decrease in turbidity of the upper layer after centrifugation. SEC combined with multi-angle laser light scattering showed that the WPI aggregates molecular mass was between 106and 107 g/mol when the shear rate increased from 3.6 to 86.4 s−1. Two empirical models described well the effect of shear rate on the size of WPI aggregates, and both models gave comparable results. By varying process parameters such as flow behavior and temperature, it is possible to control WPI aggregation and, thus, obtain aggregates with a range of different characteristics (size).

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Acknowledgement

This work is financially supported by NSERC and Parmalat Canada. They are gratefully acknowledged.

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Authors and Affiliations

  1. Dairy Research Centre STELA, Faculté des Sciences de l’agriculture et de l’alimentation, Pavillon Paul Comtois, Université Laval, Sainte-Foy, Quebec, Canada, G1K 7P4

    Samy Gaaloul & Sylvie L. Turgeon

  2. Department of Food Science, University of Guelph, Guelph, Ontario, Canada, N1G 2W1

    Milena Corredig

Authors
  1. Samy Gaaloul
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  2. Milena Corredig
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  3. Sylvie L. Turgeon
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Correspondence to Sylvie L. Turgeon.

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Gaaloul, S., Corredig, M. & Turgeon, S.L. The Effect of Shear Rate on the Molecular Mass Distribution of Heat-Induced Aggregates of Mixtures Containing Whey Proteins and κ-Carrageenan. Food Biophysics 4, 13–22 (2009). https://doi.org/10.1007/s11483-008-9099-y

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  • DOI: https://doi.org/10.1007/s11483-008-9099-y

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