Protein distribution at air interfaces in dairy foams and ice cream as affected by casein dissociation and emulsifiers

The objective of this study was to investigate the effects of EDTA-induced partial dissociation of casein micelles and the presence of emulsifiers on the aerating properties of milk proteins and the composition of air–serum interfaces in both dairy foams and ice cream. It was observed that added EDT...

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Bibliographic Details
Published in:International dairy journal 2004-07, Vol.14 (7), p.647-657
Main Authors: Zhang, Z., Goff, H.D.
Format: Article
Language:English
Subjects:
Biological and medical sciences
EDTA
Foam
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Ice cream
Immuno-labeling
Milk and cheese industries. Ice creams
Milk proteins
Mono and di-glycerides
TEM
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Summary:The objective of this study was to investigate the effects of EDTA-induced partial dissociation of casein micelles and the presence of emulsifiers on the aerating properties of milk proteins and the composition of air–serum interfaces in both dairy foams and ice cream. It was observed that added EDTA increased soluble caseins and improved the whippability of milk protein solutions but did not increase the overrun of ice cream. Immuno-gold labeled specimens for transmission electron microscopy (TEM) of ice cream showed that the composition of the air–serum interface depended on ice cream formulation. EDTA induced more non-micellar caseins to adsorb at both fat–serum and air–serum interfaces while mono- and di-glycerides (MDG) caused fat globules to directly adsorb to air–serum interfaces. The presence of EDTA in ice cream increased the stability of the ice cream emulsion to shear and greatly decreased the proportion of fat globules involved in air–serum interfacial adsorption.
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2003.12.007