Effects of salt ions and heating on the behaviour of whey protein particle dispersions

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dc.contributor.authorInce-Coskun, Alev Emine
dc.contributor.authorOzdestan-Ocak, Ozgul
dc.date.accessioned2020-12-01T12:01:56Z
dc.date.available2020-12-01T12:01:56Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractWe investigated the aggregation stability of whey protein isolate (WPI) particles in the presence of different salts (NaCl2, MgCl2, and AlCl3) and the heat stability of dispersions in the presence of protein (native WPI) and polysaccharides (dextran and gum Arabic, GA). WPI particles coagulated either at pH values close to the isoelectric point of proteins or at high salt concentrations. Critical coagulation concentration (CCC) for different salts decreased with increasing valence of ions. CCC values for colloidal WPI particle dispersions closely followed the Schulze-Hardy rule, which is derived from the DLVO theory; however, deviations from the theory, particularly in the case of multivalent ions, showed that the specific ion adsorption also played a role. To investigate the heat stability of WPI particles, particle size and viscosities of dispersions containing different biopolymers were measured. Using dynamic viscosity of dilute dispersions, with the assumption of no particle aggregation after heating, swelling ratio (SR) of particles was estimated. Increasing concentrations of biopolymers decreased the SR of particles, and the presence of GA totally inhibited the swelling. Shear viscosity of concentrated dispersions showed an increase and shear-thickening behaviour after heating, when native WPI or dextran was present, whereas viscosity did not change when GA was present in the continuous phase. At low volume fractions, swelling was more likely to occur; whereas at high volume fractions, possibly both swelling and aggregation occurred. in addition, concentration and type of biopolymer were found to be important for the heat stability of dispersions.en_US
dc.identifier.doi10.1016/j.foodhyd.2019.105433
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.issn0268-005Xen_US
dc.identifier.issn1873-7137en_US
dc.identifier.scopus2-s2.0-85074708930en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2019.105433
dc.identifier.urihttps://hdl.handle.net/11454/62556
dc.identifier.volume101en_US
dc.identifier.wosWOS:000510843700030en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Hydrocolloidsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectColloidal stabilityen_US
dc.subjectCritical coagulation concentrationen_US
dc.subjectDextranen_US
dc.subjectGum Arabicen_US
dc.subjectHeat stabilityen_US
dc.subjectMultivalent ionsen_US
dc.titleEffects of salt ions and heating on the behaviour of whey protein particle dispersionsen_US
dc.typeArticleen_US

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