Abstract：
:Protein microparticles were formed through emulsification of 25% (w/w) whey protein isolate (WPI) solutions containing various concentrations of calcium (0.0-400.0mM) in an oil phase stabilized by polyglycerol polyricinoleate (PGPR). The emulsions were heated (at 80°C) and the microparticles subsequently re-dispersed in an aqueous phase. Light microscopy and scanning electron microscopy (SEM) images revealed that control particles and those prepared with 7.4mM calcium were spherical and smooth. Particles prepared with 15.0mM calcium gained an irregular, cauliflower-like structure, and at concentrations larger than 30.0mM, shells formed and the particles were no longer spherical. These results describe, for the first time, the potential of modulating the properties of dense whey protein particles by using calcium, and may be used as structuring agents for the design of functional food matrices with increased protein and calcium content.
journal_name
Food Chemjournal_title
Food chemistryauthors
Westerik N,Scholten E,Corredig Mdoi
10.1016/j.foodchem.2014.12.095subject
Has Abstractpub_date
2015-06-15 00:00:00pages
72-80eissn
0308-8146issn
1873-7072pii
S0308-8146(14)02008-1journal_volume
177pub_type
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