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Food Science and Human Wellness 2022, 11(4): 922-932 https://doi.org/10.1016/j.fshw.2022.03.018
Research Article | Open Access | Issue | Published: 28 April 2022

Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate

Show Author's Information Hao Laia,b,  Fuchao Zhana,b,  Yujie Weia,b,  Abel W.S. Zongoa,b,  Sha Jianga,b,  Haomin Suia,b,  Bin Lia,b,  Jing Lia,b( )
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
Keywords:
Particle size, Ionic strength, Emulsion, Freeze-thaw stability, Whey protein isolate
Cite this article:
Lai H, Zhan F, Wei Y, et al. Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate. Food Science and Human Wellness, 2022, 11(4): 922-932. https://doi.org/10.1016/j.fshw.2022.03.018
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Abstract Full text About this article

The influence of particle size and ionic strength on the freeze-thaw (FT) stability of emulsions stabilized by whey protein isolate (WPI) was investigated in this study. The destabilization of emulsions during the FT process could be suppressed in a way by decreasing the particle size of the initial emulsions, which was the result of retarding the coalescence between oil droplets. To further improve the FT stability of emulsions, different amounts of NaCl were added before emulsification. The emulsions with the ionic strength at 30–50 mmol/L exhibited good FT stability. Notably, the ionic strength in this range would not lower the freezing point of emulsions below the freezing temperature used in this study. Salt addition could improve the structural properties of proteins, which was available to strengthen the rigidity and thickness of interfacial layers, sequentially building up the resistance that the destruction of ice crystals to emulsions. Moreover, stronger flocculation between emulsion droplets could promote the formation of a gel-like network structure dominated by elasticity in the emulsion system, which might effectively inhibit the movement of droplets, and improve the FT stability of emulsions eventually. The result was of great significance for the preparation of emulsion-based foods with improved FT stability.


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About this article

Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate

Show Author's information Hao Laia,b, Fuchao Zhana,b, Yujie Weia,b, Abel W.S. Zongoa,b, Sha Jianga,b, Haomin Suia,b, Bin Lia,b, Jing Lia,b( )
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China

Abstract

The influence of particle size and ionic strength on the freeze-thaw (FT) stability of emulsions stabilized by whey protein isolate (WPI) was investigated in this study. The destabilization of emulsions during the FT process could be suppressed in a way by decreasing the particle size of the initial emulsions, which was the result of retarding the coalescence between oil droplets. To further improve the FT stability of emulsions, different amounts of NaCl were added before emulsification. The emulsions with the ionic strength at 30–50 mmol/L exhibited good FT stability. Notably, the ionic strength in this range would not lower the freezing point of emulsions below the freezing temperature used in this study. Salt addition could improve the structural properties of proteins, which was available to strengthen the rigidity and thickness of interfacial layers, sequentially building up the resistance that the destruction of ice crystals to emulsions. Moreover, stronger flocculation between emulsion droplets could promote the formation of a gel-like network structure dominated by elasticity in the emulsion system, which might effectively inhibit the movement of droplets, and improve the FT stability of emulsions eventually. The result was of great significance for the preparation of emulsion-based foods with improved FT stability.

Keywords: Particle size, Ionic strength, Emulsion, Freeze-thaw stability, Whey protein isolate

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Publication history

Received: 18 September 2020
Revised: 10 October 2020
Accepted: 01 December 2020
Published: 28 April 2022
Issue date: July 2022

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© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

This work was financially supported by National Natural Science Foundation of China (31871844 & 31501530).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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