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Stability of Whey Protein Concentrate/Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum

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Abstract

The effect of the addition of sucrose and xanthan gum, protein concentration, and processing method on the stability and destabilization mechanism type of emulsions formulated with two commercial whey protein concentrate powders was described and quantified following system changes with a Turbiscan TMA 2000, a light scattering equipment and a confocal laser scanning microscope. Two different processing methods that gave particle sizes with different orders of magnitude were compared: homogenization by ULTRA-TURRAX (UT) and by ultrasound (US). The addition of sucrose to the aqueous phase of emulsions significantly diminished volume-weighted mean diameter (D 4,3) and improved stability. When the aqueous phase contained xanthan gum, the main destabilization mechanism for UT emulsions changed from creaming to flocculation. For US emulsions, although some aggregation was detected by confocal laser scanning microscopy, it was not great enough to modify the backscattering average (BSav) in the middle zone of the tube (20–50 mm). At low protein concentrations, the profiles corresponded to destabilization of small aggregates. In those conditions, creaming was markedly enhanced as evident from creaming rate values. Independently of aqueous phase composition, US emulsions stabilized by protein concentrations higher than 5 wt% were stable, indicating that whey proteins were good emulsion stabilizers at pH close to 7. This study shows the relevance of protein type on stability and describes for the first time a behavior for whey proteins different from the one reported for caseins in literature.

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Acknowledgments

This work was supported by the National Research Council of Argentina (CONICET) through Project PIP 11220080101504, by the National Agency for the Promotion of Science and Technology (ANPCyT) through Project PICT 0060, and by the University of Buenos Aires through Project 20020100100467.

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Authors and Affiliations

  1. Faculty of Exacts and Natural Sciences (FCEN), University of Buenos Aires (UBA), Ciudad Universitaria, Avda. Intendente Güiraldes, 1428, Buenos Aires, Argentina

    Cristián Huck-Iriart & María L. Herrera

  2. Institute of Inorganic Chemistry, Environmental Sciences and Energy (INQUIMAE), National Research Council of Argentina (CONICET), Ciudad Universitaria, Pabellón 2, Piso 3, C1428EHA, Buenos Aires, Argentina

    Cristián Huck-Iriart

  3. School of Science and Technology, National University of San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, CP 1650, San Martín, Provincia de Buenos Aires, Argentina

    Jaime A. Rincón-Cardona

  4. Ciudad Universitaria, Pabellón de Industrias, Intendente Güiraldes 2360, 1428, Buenos Aires, Argentina

    María L. Herrera

Authors
  1. Cristián Huck-Iriart
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  2. Jaime A. Rincón-Cardona
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  3. María L. Herrera
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Correspondence to María L. Herrera.

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Huck-Iriart, C., Rincón-Cardona, J.A. & Herrera, M.L. Stability of Whey Protein Concentrate/Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum. Food Bioprocess Technol 7, 2646–2656 (2014). https://doi.org/10.1007/s11947-014-1290-1

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  • DOI: https://doi.org/10.1007/s11947-014-1290-1

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