Issue 75, 2015

Preparation and rheological properties of whey protein emulsion fluid gels

Abstract

A shear-gel approach was used to coat an O/W emulsion with a whey protein shell. Mechanical shear was applied to an aqueous solution of whey protein isolate (WPI) and oil then heated through the sol–gel transition. The formation of a continuous WPI network was prevented through the shear flow, resulting in discreet spherical capsules, with sizes in the micron scale (∼25 μm). Through careful control over both the oil and WPI components, encapsulation efficiencies of up to 99% were obtained. Subsequent rheological properties highlighted elastic behaviour (G′) dependent on oil content; where higher oil fractions increased the effective phase volume of the particles. The result was packing fractions that exceeded those for hard spheres (>0.64), leading to pseudo-solid characteristics at rest, apparent yield stresses and thixotropic behaviour under shear. As such, emulsion fluid gel (EmFG) rheology was closely comparable to those of soft microgel suspensions (fluid gels) and soft-coated particles.

Graphical abstract: Preparation and rheological properties of whey protein emulsion fluid gels

Article information

Article type
Paper
Submitted
30 Jun 2015
Accepted
07 Jul 2015
First published
14 Jul 2015
This article is Open Access
Creative Commons BY license

RSC Adv., 2015,5, 60786-60795

Author version available

Preparation and rheological properties of whey protein emulsion fluid gels

R. J. A. Moakes, A. Sullo and I. T. Norton, RSC Adv., 2015, 5, 60786 DOI: 10.1039/C5RA12684C

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. You can use material from this article in other publications without requesting further permissions from the RSC, provided that the correct acknowledgement is given.

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