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Cited by 76Proteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes

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Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion

Loi, Chia Chun, Eyres, Graham T., Birch, E. John·2019·Food Research International
DOI 10.1016/j.foodres.2019.02.026
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Abstract

Casein, whey proteins and monoglycerides are emulsifiers that adsorb at the oil-water interface to form and stabilise emulsions. This study aims to understand the effect of different milk protein compositions (ratio of sodium caseinate and whey protein concentrate (WPC)) with glycerol monooleate (GMO) on physicochemical properties, creaming and oxidative stability of the emulsions. Model emulsions with five different protein compositions were prepared by microfluidisation. The physicochemical properties were characterised by droplet size, zeta potential, viscosity and creaming index. Oxidative stability was assessed using volatile lipid oxidation compounds during ageing (28 days at 45 °C). Results showed that the emulsion with only sodium caseinate produced smaller droplets (174.7 nm), higher zeta potential (-50.8 mV) and a more viscous emulsion (1.89 mPa s) compared to the emulsion with only WPC (191.4 nm; -38.8 mV; 1.65 mPa s). Protein composition had no significant effect on creaming stability. Eleven volatile compounds were identified as lipid oxidation markers and six compounds (2-pentylfuran, octanal, nonanal, 3-octen-2-one, 2,4-heptadienal, 3,5-octadien-2-one isomers) demonstrated that emulsions with mixed protein types (sodium caseinate and WPC) had better oxidative stability than emulsions with a single protein type. Therefore, mixed proteins with GMO form stable emulsions with both good physicochemical properties and oxidative stability.

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Metadata

Authors
Loi, C. C., Eyres, G. T., & Birch, E. J.
Affiliations
University of Otago (NZ)
Corresponding author
Loi, Chia Chun
ORCID
Venue
Food Research International
Publisher
Elsevier BV
Published
2019-06
Volume
120
Pages
83-91
ISSN
0963-9969 (ISSN-L)
DOI
10.1016/j.foodres.2019.02.026
OpenAlex
W2911928524
Cited by
76
References
0
Citations by year
2026: 4 · 2025: 13 · 2024: 10 · 2023: 8 · 2022: 15 · 2021: 13 · 2020: 11 · 2019: 1
FWCI
7.71
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • Food Research International (publishedVersion)
  • PubMed (publishedVersion)
  • Otago University Research Archive (University of Otago) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
Keywords
milk protein composition, sodium caseinate, whey protein concentrate, glycerol monooleate, oil-in-water emulsions, creaming stability, oxidative stability, lipid oxidation, volatile compounds, droplet size, zeta potential, emulsion viscosity
MeSH terms
Whey Proteins, Aldehydes, Beverages, Caseins, Dairy Products, Emulsions, Humans, Milk Proteins, Oils, Oxidation-Reduction, Particle Size, Viscosity, Water, Lipid Peroxidation, Emulsifying Agents, Volatile Organic Compounds

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