Scientific Publications
Composition and structure of interface impacts texture of O/W emulsions
Food Hydrocolloids, 34, 3-9
Heat treatment applied to milk protein solutions can modify protein denaturation and aggregation state.Whey proteins (WP) are highly sensitive to heat treatment: above 70 C they form aggregates or gels,while casein micelles (CM) are less affected but can complex with WP. Competitive adsorption duringhomogenization of milk protein stabilized emulsions leads to the formation of a heterogeneous complexlayer at the interface. The aim of this study was to evaluate the effects of heat treatments (60 C or 80 Cfor 5 min) of different CM and WP aqueous mixtures (ratios from 80:20 to 12:88) on the structure of oilwaterinterface in relation to the texture of the emulsions. Different protein structures induced by heattreatment were characterised by light scattering and microscopy. Emulsion rheological properties werecharacterized and correlated with the amount of adsorbed protein, the composition and the structure ofinterface.Three kinds of rheological behavior and four different interfacial structures were characterized. In thefirst group, the emulsions were liquid, showing no connections between droplets. In the second groupthe emulsions were structured, the droplets being weakly connected by WP aggregated. In the thirdgroup the emulsions gelled, the droplets being connected by CM/WP complex or in other case byaggregated WP. The results are presented in a way that highlights the impact of the composition -structure relationship of the interface layer on the emulsion properties.
Food Hydrocolloids, 34, 3-9
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