Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH

  • Lee, Sang-Ho (Busan Regional Korea Food and Drug Administration) ;
  • Subirade, Muriel (Centre de Recherches en Sciences et Technologie du Lait (STELA), Faculte des Sciences de l'Agriculture et l'Alimentation, Universite Laval) ;
  • Paquin, Paul (Centre de Recherches en Sciences et Technologie du Lait (STELA), Faculte des Sciences de l'Agriculture et l'Alimentation, Universite Laval)
  • Published : 2008.04.30

Abstract

The effect of ultra-high pressure homogenization on the emulsifying properties of whey protein was investigated in a model emulsion made with whey protein isolate and soya oil under various pH. The emulsifying properties, the average diameter of the oil droplets ($d_{vs}$), and the protein load, were measured for each emulsion produced at different homogenization pressures (50 to 200 MPa) and pH values (4.6 to 8.0). According to the results of variance analysis and response surface, the pH had more influence on oil droplet size and protein load than homogenization pressure. The model equations, which were obtained by response surface analysis, show that pH and homogenization pressure had the major effect on oil droplet size and protein load. Higher homogenization pressure decreased the average droplet size and the protein load. Homogenization at high pressure, as opposed to low pressure, causes no overprocessing, but the effect was pH-dependent. The average diameter of the oil droplets increased slightly by decreasing the pH from 8.0 to 6.5 and then increased dramatically toward the isoelectric point of whey protein (i.e., at pH 4.6). Moreover associated droplets were found at acidic pH and their size was increased at high temperature.

Keywords

References

  1. Davies JT. Drop size of emulsions related to turbulent energy dissipation rates. Chem. Eng. Sci. 40: 839-842 (1985) https://doi.org/10.1016/0009-2509(85)85036-3
  2. Walstra P. Principles of emulsion formation. Chem. Eng. Sci. 48: 333-349 (1993) https://doi.org/10.1016/0009-2509(93)80021-H
  3. Pandolfe WD. Homogenizers. pp. 1413-1417. In: Encyclopedia of Food Science and Technology. Hui YH (ed). John Wiley & Sons Inc., New York, NY, USA (1992)
  4. Wilbey A. Homogenization. J. Soc. Dairy Technol. 45: 31-32 (1992) https://doi.org/10.1111/j.1471-0307.1992.tb01722.x
  5. Paquin P. Technological properties of high pressure homogenizers:The effect of fat globules, milk proteins, and polysaccharides. Int. Dairy J. 9: 329-335 (1999) https://doi.org/10.1016/S0958-6946(99)00083-7
  6. Keenan TW, Moon TW, Dylewski DP. Lipid globules retain globule membrane material after homogenization. J. Dairy Sci. 66: 196-203 (1983) https://doi.org/10.3168/jds.S0022-0302(83)81777-9
  7. Pouliot Y, Britten M, Latreille B. Effect of high pressure homogenization on a sterilized infant formula: Microstructure and age gelation. Food Struct. 9: 1-8 (1990)
  8. Dalgleish DG, Tosh SM, West S. Beyond homogenization: The formation of very small emulsion droplets during the processing of milk by a microfluidizer. Neth. Milk Dairy J. 50: 135-148 (1996)
  9. Kheadr EE, Vachon JF, Paquin P, Fliss I. Effect of high dynamic pressure on microbiological, rheological, and microstructural quality of cheddar cheese. Int. Dairy J. 12: 435-446 (2002) https://doi.org/10.1016/S0958-6946(01)00104-2
  10. Pandolfe WD, Kinney RR. High pressure homogenization - Latest technology expands performance and product possibilities. Chem. Process. 61: 39-43 (1998)
  11. Robin O, Paquin P. Evaluation of the particle size of fat globules in a milk model emulsion by photon correlation spectroscopy. J. Dairy Sci. 74: 2440-2447 (1991) https://doi.org/10.3168/jds.S0022-0302(91)78419-1
  12. Zahar M, Smith DE. Adsorption of proteins at the lipid-serum interface in milk systems with various lipids. Int. Dairy J. 6: 697-708 (1996) https://doi.org/10.1016/0958-6946(95)00058-5
  13. IDF. Milk - Determination of nitrogen content - Rose Gottlieb. IDF standard 20B. International Dairy Federation, Brussels, Belgium (1993)
  14. IDF. Milk - Determination of fat content - Rose Gottlieb. IDF standard 1D. International Dairy Federation, Brussels, Belgium (1996)
  15. Park SH, Hong GH, Kim JY, Choi MJ, Min SG. The influence of food hydrocolloids on changes in the physical properties of ice cream. Food Sci. Biotechnol. 15: 721-727 (2006)
  16. Mohan S, Narsimhan G. Coalescence of protein-stabilized emulsions in a high pressure homogenizer. J. Colloid Interf. Sci. 192: 1-15 (1997) https://doi.org/10.1006/jcis.1997.5012
  17. Demetriades K, Coupland JN, McClements DJ. Physical properties of whey protein stabilized emulsions as related to pH and NaCl. J. Food Sci. 62: 342-347 (1997) https://doi.org/10.1111/j.1365-2621.1997.tb03997.x
  18. Walstra P. Effect of homogenization on the fat globule size distribution in milk. Neth. Milk Dairy J. 29: 279-294 (1975)
  19. Tornberg E. Functional characterization of protein stabilized emulsions: Creaming stability. J. Food Sci. 43: 1559-1562 (1978) https://doi.org/10.1111/j.1365-2621.1978.tb02542.x
  20. Tornberg E. Functional characterisation of protein stabilised emulsions: Emulsifying behaviour of proteins in a valve homogeniser. J. Sci. Food Agr. 29: 867-879 (1978) https://doi.org/10.1002/jsfa.2740291008
  21. Robin O, Blanchot V, Vuillemard JC, Paquin P. Microfluidization of dairy model emulsions. I. Preparation of emulsions and influence of processing and formulation on the size distribution of milk fat globules. Lait 72: 511-531 (1992) https://doi.org/10.1051/lait:1992637
  22. Leman J, Kinsella JE. Surface activity, film formation, and emulsifying properties of milk proteins. CRC Cr. Rev. Food Sci. 28: 115-138 (1989) https://doi.org/10.1080/10408398909527494
  23. Hunt JA, Dalgleish DG. Effect of pH on the stability and surface composition of emulsions made with whey protein isolate. J. Agr. Food Chem. 42: 2131-2135 (1994) https://doi.org/10.1021/jf00046a011
  24. De Wit JN. Properties of whey proteins. pp. 285-322. In: Developments in Dairy Chemistry - 4. Fox PF (ed). Elsevier Applied Science, New York, NY, USA (1989)
  25. Waniska RD, Kinsella JE. Surface properties of ${\beta}-lactogloblin$: Adsorption and rearrangement during film formation. J. Agr. Food Chem. 33: 1143-1148 (1985) https://doi.org/10.1021/jf00066a030
  26. Shon JH, Lee SH, Lee FZ, Lee BD, Eun JB. The effects of heating on the physicochemical and functional properties of acid whey compared to sweet whey. Food Sci. Biotechnol. 16: 836-842 (2007)
  27. Cano-Ruiz ME, Richter RL. Effect of homogenization pressure on the milk fat globule membrane proteins. J. Dairy Sci. 80: 2732-2739 (1997) https://doi.org/10.3168/jds.S0022-0302(97)76235-0
  28. McCrae CH. Homogenization of milk emulsion: Use of microfluidizer. J. Soc. Dairy Technol. 47: 28-31 (1994) https://doi.org/10.1111/j.1471-0307.1994.tb01267.x
  29. Middelberg APJ. Process-scale disruption of microorganisms. Biotechnol. Adv. 13: 491-551 (1995) https://doi.org/10.1016/0734-9750(95)02007-P