Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 423738
Title Relation between Gelation Conditions and the Physical Properties of Whey Protein Particles
Author(s) Saglam, D.; Venema, P.; Vries, R.J. de; Aelst, A.C. van; Linden, E. van der
Source Langmuir 28 (2012)16. - ISSN 0743-7463 - p. 6551 - 6560.
DOI http://dx.doi.org/10.1021/la300344g
Department(s) Physics and Physical Chemistry of Foods
Physical Chemistry and Colloid Science
Laboratory of Cell Biology
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) beta-lactoglobulin - isolate gels - structural-properties - particulate gels - water emulsions - ph - emulsification - microstructure - microscopy - rheology
Abstract We have developed a robust procedure for preparing protein micro-particles with a high internal protein content ([small tilde]20 % w/w). Such protein micro-particles, having controlled size, protein content, and surface composition can be useful in the development of novel food products with high protein content. Protein particles were formed through emulsification of a WPI (whey protein isolate) solution (25% w/w) in sunflower oil containing 2.5 % (w/w) PGPR (Polyglycerol Polyricinoleate) as an oil-soluble emulsifier. The emulsion (w/o) was heated to induce gelation of the protein inside the emulsion droplets. Oil was removed through successive centrifugation and washing steps. This resulted in micron-sized protein particles dispersed in an aqueous phase. The average diameter of the particles was in the order of a few [mu]m, depending on the mixing speeds applied in the primary emulsification step. CLSM (Confocal laser scanning microscopy) analysis of protein particles indicated that there is oil associated with the particles, either surrounding the particles and/or distributed throughout the particles. NMR analysis showed that this amount of oil does not exceed 1.8% (w/w).
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