Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate

作     者：Hao Lai Fuchao Zhan Yujie Wei Abel W.S.Zongo Sha Jiang Haomin Sui Bin Li Jing Li Hao Lai;Fuchao Zhan;Yujie Wei;Abel W.S.Zongo;Sha Jiang;Haomin Sui;Bin Li;Jing Li

作者机构：College of Food Science and TechnologyHuazhong Agricultural UniversityWuhan 430070China Key Laboratory of Environment Correlative Dietology(Huazhong Agricultural University)Ministry of EducationWuhan 430070China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2022年第11卷第4期

页      面：922-932页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083201[工学-食品科学] 

基　　金：financially supported by National Natural Science Foundation of China (31871844 & 31501530)。 

主　　题：Emulsion Freeze-thaw stability Whey protein isolate Particle size Ionic strength 

摘      要：The influence of particle size and ionic strength on the freeze-thaw(FT) stability of emulsions stabilized by whey protein isolate(WPI) was investigated in this study. The destabilization of emulsions during the FT process could be suppressed in a way by decreasing the particle size of the initial emulsions, which was the result of retarding the coalescence between oil droplets. To further improve the FT stability of emulsions, different amounts of Na Cl were added before emulsification. The emulsions with the ionic strength at 30–50 mmol/L exhibited good FT stability. Notably, the ionic strength in this range would not lower the freezing point of emulsions below the freezing temperature used in this study. Salt addition could improve the structural properties of proteins, which was available to strengthen the rigidity and thickness of interfacial layers, sequentially building up the resistance that the destruction of ice crystals to emulsions. Moreover, stronger flocculation between emulsion droplets could promote the formation of a gel-like network structure dominated by elasticity in the emulsion system, which might effectively inhibit the movement of droplets, and improve the FT stability of emulsions eventually. The result was of great significance for the preparation of emulsion-based foods with improved FT stability.