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The effects of supercritical fluid extrusion process on surface hydrophobicity of whey protein concentrate and its relation to storage and heat stability of concentrated emulsions



The effects of supercritical fluid extrusion process on surface hydrophobicity of whey protein concentrate and its relation to storage and heat stability of concentrated emulsions



Food Research International 48(2)



Whey protein concentrate (WPC-8) was texturized using supercritical fluid extrusion (SCFX) process via a combination of shear, heat, low acidity (pH 3.) and supercritical carbon dioxide (SC-CO2). The texturized WPC-8 (tWPC-8) at 2% (w/w) solution formed a very viscous homogenous paste upon reconstitution with water at room temperature. Texturization increased the aromatic hydrophobicity and decreased the aliphatic hydrophobicity, determined using 8-anilino-1-naphthalene sulfonic acid (ANS) and cis-parinaric acid (CPA) probes, respectively. WP stabilized emulsions containing 4 to 8% (w/w) oil showed smaller average droplet size (4 to 5?m) and narrower distributions when tWPC-8 was used as opposed to the WPC-8. The tWPC formed stable emulsions with a gel-like consistency. The emulsions were stable for 3days at 4 and 25 C and showed remarkable heat stability when heated at 7, 8 and 9 C for 2min. The improved stability of the tWPC-8 stabilized cold gel emulsions was attributed to the interplay of higher surface hydrophobicity and greater continuous phase viscosity. The tWPC-8 with excellent emulsion stabilizing property can be of practical utility in both reduced-fat and high-fat food applications requiring high heat treatments. Modification of WPC using SCFX increased the aromatic hydrophobicity of the tWPC-8. tWPC-8 is able to form cold-set protein gels and cold-set emulsion gels. tWPC-8 emulsions are stable over long-term storage and upon high heat treatment. tWPC-8 is a promising ingredient for high heat-treated, reduced- and high-fat foods.

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Accession: 036455810

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DOI: 10.1016/j.foodres.2012.05.015



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