Viscoelastic Properties of Protein-Stabilized Emulsions:  Effect of Protein−Surfactant Interactions

Viscoelastic properties of whey protein isolate-stabilized emulsions have been investigated by determining storage and loss moduli of both fresh emulsions and heat-set emulsion gels. Gel strength increases with the increase of protein concentration in the system. The flocculated protein-covered oil...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1998-01, Vol.46 (1), p.91-97
Main Authors: Chen, Jianshe, Dickinson, Eric
Format: Article
Language:English
Subjects:
AISLADO DE PROTEINAS
Biological and medical sciences
COLLOIDE
COLLOIDS
COLOIDES
EMULSION
EMULSIONS
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
GEL STRENGTH
GELS
General aspects
GLICERIDOS
GLYCERIDE
GLYCERIDES
HEAT TREATMENT
HEAT-SET EMULSION GELS
INTERFACE
INTERFACE PHENOMENA
ISOLAT PROTEIQUE
LARGURA
LENGTH
LONGUEUR
MONOACYLGLYCEROLS
MONOPALMITIN
OIL-SOLUBLE SURFACTANTS
OIL-WATER INTERFACE
PHENOMENE D'INTERFACE
PROPIEDADES REOLOGICAS
PROPRIETE RHEOLOGIQUE
PROTEIN ISOLATES
PROTEINAS DE SUERO DE LECHE
PROTEINE DE LACTOSERUM
RHEOLOGICAL PROPERTIES
SURFACE ACTIVE AGENTS
SURFACTANT
SURFACTANTES
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
VISCOELASTICITY
WATER-SOLUBLE SURFACTANTS
WHEY PROTEIN
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Summary:Viscoelastic properties of whey protein isolate-stabilized emulsions have been investigated by determining storage and loss moduli of both fresh emulsions and heat-set emulsion gels. Gel strength increases with the increase of protein concentration in the system. The flocculated protein-covered oil droplets behave as active fillers and hence dramatically enhance the gel strength. The presence of water-soluble surfactant Tween 20 induces a dramatic reduction in emulsion gel strength, which is attributable to protein displacement from the oil−water interface. Oil droplets that are fully covered with Tween 20 do not adhere to protein gel matrix and do not contribute to gel strength. The presence of oil-soluble monopalmitin increases the viscous character of fresh emulsions and substantially reduces the modulus of heat-set emulsion gels. The viscoelastic properties of heat-set emulsion gels containing monopalmitin are only slightly frequency-dependent, and these gels can be classified as “strong gels”. Keywords: Emulsion gel; whey protein isolate; protein−surfactant interaction; gel strength; Tween 20; monopalmitin glyceride; competitive adsorption
ISSN:0021-8561
1520-5118
DOI:10.1021/jf970536c