Effect of protein content on emulsion stability of a model infant formula

McCarthy, Noel A.; Kelly, Alan L.; O’Mahony, James A.; Hickey, Dara K.; Chaurin, Valérie; Fenelon, Mark A.

doi:10.1016/j.idairyj.2012.03.003

Cited by 64 publications

(57 citation statements)

References 15 publications

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“…SDS-PAGE gels of emulsion samples and emulsion sample supernatants (centrifuged at 20,000 x g using an eppendorf Centrifuge 5417R, Hamburg, Germany) were carried out under reducing and non-reducing conditions. Gels were stained using method described by McCarthy et al, 2012. Subsequent individual protein quantification was analysed using SDS-PAGE using a method adapted by Ye et al (2002).…”

Section: Electrophoresis and Individual Protein Identificationmentioning

confidence: 99%

“…resulting in the creation of larger aggregates. Earlier work has demonstrated that oil-in-water emulsions can be stabilised by protein (which is fat: protein ratio dependent), by lowering the surface tension at the interface during emulsification and reducing coalescence through structural stabilisation of the emulsion (McCarthy et al 2012;Walstra 1983). The formation of fat droplets during homogenisation leads to the adsorption of protein on the surface of the droplets, creating a stericallystabilizing layer, with preferential adsorption of specific individual proteins dependent on the protein concentration, protein structure at time of adsorption, pH and ionic strength (Dickinson 1997).…”

Section: Introductionmentioning

confidence: 99%

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Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation

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McManus

Brodkorb

et al. 2016

Dairy Sci. & Technol.

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Protein type and/or heat treatment pre-or post-homogenisation can affect the physical stability of infant formulations during manufacture. Previous research has described the use of α-lactalbumin addition in infant formulae, but has not demonstrated the effect of heating pre-or post-emulsion formulation during processing. The objective of this study was to evaluate the effect of both of these parameters. Three batches of model 1 st stage infant formula containing differing whey protein ratios (60:40 whey:casein with α-lactalbumin content 12, 30 or 48% of total protein) were prepared. Each batch was split; one half receiving heat treatment pre-homogenisation and the second half homogenised and then heat treated. Emulsion stability was determined by size exclusion chromatography, SDS-PAGE, particle size and viscosity. There was a significant (P < 0.05) reduction in the formation of large soluble aggregates upon increasing α-lac concentration in emulsions heat treated either before or after homogenisation. Heat treatment of formulations post-homogenisation resulted in a higher (P < 0.05) particle size distribution; increasing α-lactalbumin concentration to 30 or 48% significantly (P< 0.05) reduced the particle size distribution in these emulsions. The viscosity of concentrates (55% total solids) containing the 12% α-lactalbumin, heat treated post-homogenisation, was significantly greater (P < 0.05) than the equivalent emulsion heat 48% as a percentage of the total protein, heating before or after emulsion formation had no effect on concentrate viscosity. The findings demonstrate the importance of thermal denaturation / aggregation of whey proteins (and in particular, the ratio of α-lactalbumin to β-lactoglobulin) prior to homogenisation of infant formula emulsions.

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Section: Electrophoresis and Individual Protein Identificationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation

Buggy

McManus

Brodkorb

et al. 2016

Dairy Sci. & Technol.

Self Cite

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show abstract

“…Materials are as reported by McCarthy et al (2012). Five bovinemilk-based infant formula powders (of whey protein to casein ratio 60:40) were produced containing lactose, sunflower oil, skim milk powder and whey protein concentrate powder to yield five different protein levels.…”

Section: Materials and Preparationmentioning

confidence: 99%

“…The fat:lactose ratio was 0.56 AE 0.03 for all emulsions. Processing conditions, chemical analysis and compositions of all powders are given in McCarthy et al (2012). All powders were manufactured in triplicate.…”

Section: Materials and Preparationmentioning

confidence: 99%

“…The present study is a follow-up to that by McCarthy et al (2012), in which the effects of decreasing protein level on emulsion stability of liquid infant formula were investigated. The current study investigates the effects of protein level on the microstructure and physical stability of infant formula powders under various storage conditions.…”

Section: Introductionmentioning

confidence: 99%

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