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 355426
Title High pressure versus heat treatments for pasteurisation and sterilisation of model emulsions
Author(s) Ven, C. van der; Courvoisier, C.; Matser, A.M.
Source Innovative Food Science and Emerging Technologies 8 (2007)2. - ISSN 1466-8564 - p. 230 - 236.
DOI https://doi.org/10.1016/j.ifset.2006.12.001
Department(s) AFSG Food Quality
Publication type Refereed Article in a scientific journal
Publication year 2007
Keyword(s) protein-stabilized emulsions - interchange reactions - emulsifying behavior - beta-lactoglobulin - whey proteins - sulfated polysaccharides - thermal-denaturation - induced gelation - water-interface - ionic-strength
Abstract Heat treatments can have considerable influence on the droplet size distribution of oil-in-water emulsions. In the present study, high-pressure (HP) pasteurisation and sterilisation were evaluated as alternatives for heat preservation of emulsions. HP conditions used were 600 MPa, 5 min, room temperature and 800 MPa, 5 min, 80 °C initial temperature, 115 °C maximum temperature for HP pasteurisation and HP sterilisation respectively. The effects on droplet size of these conditions were compared to heat treatments for whey protein isolate (WPI) and soy protein isolate (SPI) emulsions at two pH values and two ionic strengths. For WPI, also the effect of protein in the bulk phase was evaluated. Both HP and heat pasteurisation treatments resulted in similar or slightly decreased average droplet sizes compared to the untreated samples. For neutral SPI emulsions, heat sterilisation increased the average droplet size from 1.6 ¿m to 43.7 ¿m, while HP sterilisation resulted only in a small increase towards an average droplet size of 2.1 ¿m. The neutral WPI emulsions, except those with a high ionic strength, gave similar results with respect to the droplet size, showing that for neutral pH WPI or SPI emulsions HP sterilisation is preferable above heat sterilisation. Concerning the low pH WPI emulsions, the droplet sizes were unaffected after both heat and HP sterilisation
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