Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH
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Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH. / Liu, Guanchen; Jæger, Tanja C.; Nielsen, Søren B.; Ray, Colin Andrew; Ipsen, Richard.
In: International Dairy Journal, Vol. 74, 2017, p. 57-62.Research output: Contribution to journal › Journal article › Research › peer-review
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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
Y1 - 2017
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
VL - 74
SP - 57
EP - 62
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
ER -
ID: 176654146