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

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 -