Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH

Guanchen Liu; Tanja C. Jæger; Søren B. Nielsen; Colin Andrew Ray; Richard Ipsen

doi:10.1016/j.idairyj.2016.12.010

Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH

Guanchen Liu^*, Tanja C. Jæger, Søren B. Nielsen, Colin Andrew Ray, Richard Ipsen

^*Corresponding author af dette arbejde

6 Citationer (Scopus)

Abstract

To better understand the interactions between nanoparticulated whey protein (NWP) and other milk proteins during acidification, milk model systems were diluted to 0.5% protein concentration and adjusted to pH of 6.0–4.5 following homogenisation and heat treatment. The diluted systems with different concentrations of NWP (0–0.5%) were characterised in terms of particle size, viscosity, surface charge and hydrophobicity. When pH was adjusted to 5.5, aggregation was initiated at levels of NWP (0.25–0.5%) leading to significant increase in particle size and viscosity. Pure NWP (0.5%) showed largest initial surface charge (−27 mv) and higher surface hydrophobicity than the other systems. The results indicated that NWP could self-associate above pH 5.5 and not only the decrease of electrostatic repulsion but also other interactions, such as hydrophobic interaction, play an important role in contributing to the early self-association of NWP

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	74
Sider (fra-til)	57-62
Antal sider	6
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2016.12.010
Status	Udgivet - nov. 2017

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10.1016/j.idairyj.2016.12.010

Citationsformater

@article{5b395de7c3f5401eb48a285f70ea6e6a,

title = "Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH",

abstract = "To better understand the interactions between nanoparticulated whey protein (NWP) and other milk proteins during acidification, milk model systems were diluted to 0.5% protein concentration and adjusted to pH of 6.0-4.5 following homogenisation and heat treatment. The diluted systems with different concentrations of NWP (0-0.5%) were characterised in terms of particle size, viscosity, surface charge and hydrophobicity. When pH was adjusted to 5.5, aggregation was initiated at levels of NWP (0.25-0.5%) leading to significant increase in particle size and viscosity. Pure NWP (0.5%) showed largest initial surface charge (-27 mv) and higher surface hydrophobicity than the other systems. The results indicated that NWP could self-associate above pH 5.5 and not only the decrease of electrostatic repulsion but also other interactions, such as hydrophobic interaction, play an important role in contributing to the early self-association of NWP.",

author = "Guanchen Liu and J{\ae}ger, {Tanja C.} and Nielsen, {S{\o}ren B.} and Ray, {Colin Andrew} and Richard Ipsen",

year = "2017",

month = nov,

doi = "10.1016/j.idairyj.2016.12.010",

language = "English",

volume = "74",

pages = "57--62",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier",

}

TY - JOUR

T1 - Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH

AU - Liu, Guanchen

AU - Jæger, Tanja C.

AU - Nielsen, Søren B.

AU - Ray, Colin Andrew

AU - Ipsen, Richard

PY - 2017/11

Y1 - 2017/11

N2 - To better understand the interactions between nanoparticulated whey protein (NWP) and other milk proteins during acidification, milk model systems were diluted to 0.5% protein concentration and adjusted to pH of 6.0-4.5 following homogenisation and heat treatment. The diluted systems with different concentrations of NWP (0-0.5%) were characterised in terms of particle size, viscosity, surface charge and hydrophobicity. When pH was adjusted to 5.5, aggregation was initiated at levels of NWP (0.25-0.5%) leading to significant increase in particle size and viscosity. Pure NWP (0.5%) showed largest initial surface charge (-27 mv) and higher surface hydrophobicity than the other systems. The results indicated that NWP could self-associate above pH 5.5 and not only the decrease of electrostatic repulsion but also other interactions, such as hydrophobic interaction, play an important role in contributing to the early self-association of NWP.

AB - To better understand the interactions between nanoparticulated whey protein (NWP) and other milk proteins during acidification, milk model systems were diluted to 0.5% protein concentration and adjusted to pH of 6.0-4.5 following homogenisation and heat treatment. The diluted systems with different concentrations of NWP (0-0.5%) were characterised in terms of particle size, viscosity, surface charge and hydrophobicity. When pH was adjusted to 5.5, aggregation was initiated at levels of NWP (0.25-0.5%) leading to significant increase in particle size and viscosity. Pure NWP (0.5%) showed largest initial surface charge (-27 mv) and higher surface hydrophobicity than the other systems. The results indicated that NWP could self-associate above pH 5.5 and not only the decrease of electrostatic repulsion but also other interactions, such as hydrophobic interaction, play an important role in contributing to the early self-association of NWP.

U2 - 10.1016/j.idairyj.2016.12.010

DO - 10.1016/j.idairyj.2016.12.010

M3 - Journal article

AN - SCOPUS:85009832196

SN - 0958-6946

VL - 74

SP - 57

EP - 62

JO - International Dairy Journal

JF - International Dairy Journal

ER -

Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH

Abstract

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