Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment
dc.contributor.author | Zhou, Beibei | |
dc.contributor.author | Tobin, John T. | |
dc.contributor.author | Drusch, Stephan | |
dc.contributor.author | Hogan, Sean A. | |
dc.date.accessioned | 2023-08-29T14:20:08Z | |
dc.date.available | 2023-08-29T14:20:08Z | |
dc.date.issued | 2021-07-31 | |
dc.identifier.citation | Beibei Zhou, John T. Tobin, Stephan Drusch, Sean A. Hogan, Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment, Food Hydrocolloids, Volume 116, 2021, 106640, ISSN 0268-005X, https://doi.org/10.1016/j.foodhyd.2021.106640. | en_US |
dc.identifier.uri | http://hdl.handle.net/11019/3185 | |
dc.description | peer-reviewed | en_US |
dc.description.abstract | The effects of bulk protein concentration, Cp, (0.01, 0.1, 1 wt%), pH (3, 4.7 and 7) and heat treatment (unheated or 95 °C for 30 min) on whey protein isolate (WPI) stabilized interfaces were examined. The interfacial pressure and shear rheology of WPI-stabilized sunflower oil-water (o/w) interfaces were characterized using a pendant drop tensiometer and a rheometer equipped with a Du Nöuy ring. The rate of WPI adsorption was faster at higer Cp and pH 3. Heat-enhanced surface activity was more pronounced at pH 7 compared to pH 3 as a result of greater heat stability of WPI at acidic pH. The elastic modulus of WPI stabilized interfaces increased with Cp (≤0.1 wt%). A further increase in Cp (to 1 wt%) resulted in monolayer collapse and weaker films. Non-heated (NHT) WPI formed less elastic interfacial films at pH 3 than at pH7. Heat treatment enhanced the elastic behavior of interfacial films with longer relaxation times. This may be associated with the formation of intermolecular β-sheets. The knowledge gained on the nature of WPI-stabilized interfaces can be used to better understand the stability of dairy emulsions during subsequent processing, digestion or storage. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartofseries | Food Hydrocolloids;Vol 116 | |
dc.rights | © 2021 Elsevier Ltd. All rights reserved. | |
dc.rights | Attribution-NonCommercial-ShareAlike 4.0 International | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
dc.subject | Oil/water interface | en_US |
dc.subject | Whey protein isolate | en_US |
dc.subject | Pendant drop tensiometry | en_US |
dc.subject | Du Nöuy ring | en_US |
dc.subject | Dynamic adsorption | en_US |
dc.subject | Interfacial rheology | en_US |
dc.title | Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment | en_US |
dc.type | Article | en_US |
dc.identifier.doi | https://doi.org/10.1016/j.foodhyd.2021.106640 | |
dc.contributor.sponsor | Department of Agriculture, Food and Marine | en_US |
dc.contributor.sponsor | Teagasc Walsh Fellow Scheme | en_US |
dc.contributor.sponsorGrantNumber | 2017122 | en_US |
dc.source.volume | 116 | |
dc.source.beginpage | 106640 | |
refterms.dateFOA | 2023-08-29T14:20:11Z | |
dc.source.journaltitle | Food Hydrocolloids |