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 482970
Title The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsification
Author(s) Westerik, N.; Scholten, E.; Corredig, M.
Source Food Chemistry 177 (2015). - ISSN 0308-8146 - p. 72 - 80.
DOI https://doi.org/10.1016/j.foodchem.2014.12.095
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) beta-lactoglobulin - aggregation - gelation - supplements - droplets - chloride - gels
Abstract Protein microparticles were formed through emulsification of 25% (w/w) whey protein isolate (WPI) solutions containing various concentrations of calcium (0.0–400.0 mM) in an oil phase stabilized by polyglycerol polyricinoleate (PGPR). The emulsions were heated (at 80 °C) and the microparticles subsequently re-dispersed in an aqueous phase. Light microscopy and scanning electron microscopy (SEM) images revealed that control particles and those prepared with 7.4 mM calcium were spherical and smooth. Particles prepared with 15.0 mM calcium gained an irregular, cauliflower-like structure, and at concentrations larger than 30.0 mM, shells formed and the particles were no longer spherical. These results describe, for the first time, the potential of modulating the properties of dense whey protein particles by using calcium, and may be used as structuring agents for the design of functional food matrices with increased protein and calcium content.
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