INVESTIGADORES
SIHUFE Guillermo Adrian
artículos
Título:
Design of whey protein aggregates towards microgel-stabilized emulsion generation
Autor/es:
NIIZAWA I; SIHUFE GA; ZORRILLA SE
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2021 vol. 154
ISSN:
0023-6438
Resumen:
Whey protein aggregates (WPAg) were designed from wheyprotein concentrate suspensions adjusting thermal treatment conditions toprepare microgel-stabilized emulsions. The response surface methodology (RSM)was used to design WPAg with different characteristics (size, denaturationdegree, and exposure degree of surface thiol groups), considering the effect oftemperature (67.9 °C - 83.1 °C), protein concentration (3.49 % w/w - 6.01 %w/w), and pH (6.49 - 7.76) conditions throughout the thermal aggregationprocess. Three types of WPAg with markedly different characteristics wereobtained using the RSM models to evaluate the influence of different proteinaggregates on microgel-stabilized emulsions. These microgel particlessuccessfully stabilized the emulsions against coalescence during 14 days ofstorage, particularly at pH 4.7 and 7.