Effect of heat treatment and droplet size on the oxidative stability of whey protein emulsions

Kiokias, S; Dimakou, C; Oreopoulou, V

dc.contributor.author	Kiokias, S	en
dc.contributor.author	Dimakou, C	en
dc.contributor.author	Oreopoulou, V	en
dc.date.accessioned	2014-03-01T01:26:12Z
dc.date.available	2014-03-01T01:26:12Z
dc.date.issued	2007	en
dc.identifier.issn	0308-8146	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/17965
dc.subject	α-Lactalbumin	en
dc.subject	β-Galactoglobulin	en
dc.subject	Denaturation	en
dc.subject	Droplet size	en
dc.subject	Emulsion	en
dc.subject	Oxidation	en
dc.subject	Whey protein	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Nutrition & Dietetics	en
dc.subject.other	hydroperoxide	en
dc.subject.other	thiobarbituric acid reactive substance	en
dc.subject.other	article	en
dc.subject.other	conjugation	en
dc.subject.other	emulsion	en
dc.subject.other	heat treatment	en
dc.subject.other	measurement	en
dc.subject.other	nonhuman	en
dc.subject.other	oxidation	en
dc.subject.other	protein denaturation	en
dc.subject.other	protein stability	en
dc.subject.other	temperature dependence	en
dc.subject.other	whey	en
dc.title	Effect of heat treatment and droplet size on the oxidative stability of whey protein emulsions	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2007.03.053	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.foodchem.2007.03.053	en
heal.language	English	en
heal.publicationDate	2007	en
heal.abstract	The present paper examines whether certain processing factors may influence the oxidative stability of whey protein oil-in-water emulsions, which are structurally close to innovative industrial products (e.g. "fresh-cheese" and "non-dairy cream" types). We first checked whether the thermally induced whey protein denaturation might correlate with oxidative changes, in whey protein emulsions prepared with heat pre-treatment at varying temperatures (40-85 degrees C). The results showed that an increase of whey protein denaturation (in particular at >60 degrees C temperatures) was associated with a decrease of emulsion oxidative sensitivity, in terms of conjugated diene hydroperoxides production. In model whey protein emulsions prepared at 70 degrees C under varying homogenisation pressures (30-600 bars), any effect of the droplet size on the oxidative changes was subsequently investigated. The measurements of conjugated dienes or TBARs did not reveal a clear trend of changes for either of these oxidative indicators with emulsion droplet size. (c) 2007 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Food Chemistry	en
dc.identifier.doi	10.1016/j.foodchem.2007.03.053	en
dc.identifier.isi	ISI:000248900500013	en
dc.identifier.volume	105	en
dc.identifier.issue	1	en
dc.identifier.spage	94	en
dc.identifier.epage	100	en