The effects of supercritical fluid extrusion process on surface hydrophobicity of whey protein concentrate and its relation to storage and heat stability of concentrated emulsions

Mustapha, Nor Afizah; Ruttarattanamongkol, Khanitta; Rizvi, Syed S.H.

doi:10.1016/j.foodres.2012.05.015

Cited by 32 publications

(31 citation statements)

References 49 publications

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“…These results are in accordance with Mustapha et al () and Manoi and Rizvi () who reported higher creaming indices for all the emulsions stabilized by c‐WPC80 even at higher percentages of protein (i.e., 16%) as compared to extruded WPC which formed thick gels with no creaming. A number of researchers included different additives like polysaccharides in emulsions to increase the viscosity of the continuous phase to get the creaming stability.…”

Section: Resultssupporting

confidence: 91%

“…Nile red (0.02%) was prepared by adding 40 mg of Nile red to 20 mL of absolute ethanol followed by mixing with a vortex mixer (Tsai & Rizvi, 2017). Fast green was prepared by mixing 0.01 g in 100 mL of deionized water (Mustapha, Khanitta, & Rizvi, 2012). A 63× plan-APOCHROMAT oil immersion objective lens was used to visualize the droplets.…”

Section: Confocal Laser Scanning Microscopy (Clsm)mentioning

confidence: 99%

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Enhanced stability of emulsions made with super‐critical carbon dioxide extruded whey protein concentrate

Javad

Gopirajah

Rizvi

2019

J Food Process Engineering

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Supercritical fluid extrusion (SCFX) with carbon dioxide was used to enhance the functionality of whey protein concentrate containing 80% protein by weight (WPC80) at two (3.0 and 5.4) pH values. Different levels of oil (20, 40, 60, and 80% by weight) and functionalized whey protein (f‐WPC80; 1, 2, and 4% by weight) were used to make emulsions and quantify their characteristics such as emulsion activity index, creaming index, droplet size, and viscosity. Unextruded whey protein (c‐WPC80) and commercial sodium caseinate (NaCas) were used as controls. Results showed that gel‐like emulsions with uniform droplet size distributions were formed by f‐WPC80 (4% by weight) with 80% (by weight) oil which was stable over 3 months of storage at room temperature. Compared to emulsions formed by control c‐WPC80, the f‐WPC80 emulsions exhibited higher viscosity and shear thinning behavior. The minimum protein required for stable emulsion formation (with 80% oil) was found to be 2% by weight for f‐WPC80 and NaCas and 4% by weight in the case of c‐WPC80. The functionalized whey protein provided a better emulsion at low concentrations with good stability at room temperature and may be used as a replacement of sodium caseinate to make nutritionally superior products. Practical applications Present study showed that functionalized Whey protein concentrate (80% protein) f‐WPC80 was produced by the process of Supercritical carbon dioxide assisted extrusion which changed the structure of native protein. Two functionalized products (with pH 3.0 and 5.4) were obtained in this way. These functionalized proteins formed better oil‐in‐water emulsions which were stable against creaming and sedimentation as compared to emulsions stabilized by native WPC80 and sodium caseinate at very small concentration of protein used. Therefore it is concluded that f‐WPC80 can cover a range of food emulsions where different pH values are required. Lesser amount of stabilizer will be used commercially for emulsions. These functionalized WPC80 products may be used as a replacement of sodium caseinate to make nutritionally superior products with pH 3.0 and 5.4.

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Section: Resultssupporting

confidence: 91%

Section: Confocal Laser Scanning Microscopy (Clsm)mentioning

confidence: 99%

Enhanced stability of emulsions made with super‐critical carbon dioxide extruded whey protein concentrate

Javad

Gopirajah

Rizvi

2019

J Food Process Engineering

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“…The formation and stability of emulsions largely depend on the molecular interactions of the adsorbed protein and how the interactions are influenced by environmental conditions, such as pH, ionic strength, or temperature (Mustapha, Ruttarattanamongkol, & Rizvi, 2012). Protein surface hydrophobicity is another important factor associated with emulsion stability, and researchers have realized its importance while explaining the surface functionality of proteins (Mitidieri & Wagner, 2002).…”

Section: Introductionmentioning

confidence: 99%

Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability

Sun

Liu

et al. 2015

Food Hydrocolloids

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“…This agrees with the findings obtained in our previous studies that showed tWPC exhibited excellent emulsifying properties compared to the commercial WPC-80 in slowing down droplet coalescence (Manoi and Rizvi, 2009). Mustapha et al (2012) reported that the combined effect of heat and shear during SFCX process lead to the exposure of aromatic hydrophobic amino acids. It was observed that all emulsions prepared with corn oil showed high stability (ES = 100%) upon storage (data not shown).…”

Section: Emulsion Stability (Es)mentioning

confidence: 99%

“…The tWPC was observed to possess extremely high viscosity with the ability to form a viscoelastic gel at ambient temperature. In addition, Mustapha et al (2012) and Mustapha and Rizvi (2014) found that tWPC improved the stability of o/w emulsions due to its interplay of higher surface hydrophobicity and greater continuous phase viscosity.…”

Section: Introductionmentioning

confidence: 99%

Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion

Ruttarattanamongkol

Afizah

Rizvi

2015

Journal of Food Engineering

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a b s t r a c tTexturized whey protein powder (tWPC) produced by supercritical fluid extrusion process was used to stabilize butter and corn oil emulsions. The stability of emulsions prepared at various oil concentrations and storage temperatures was investigated. Emulsion morphology was observed by CLSM and quantified for size distribution of oil droplets while rheological properties were examined to establish their stability. All corn oil-based emulsions were stable against droplet coalescence during storage. However, the stability of butter oil-based emulsions was significantly influenced by storage temperatures and oil concentrations. Emulsions with higher elasticity were obtained by raising the oil concentration. Corn oil emulsions were far less sensitive to variations in storage temperature than emulsions based on butter oil. tWPC have a potential for uses in a very large set of food emulsions from low to high fat content and from Newtonian consistency to elastic, solid like materials such as salad dressings, light mayonnaises, fillings, sandwich spread and spreadable butter.

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The effects of supercritical fluid extrusion process on surface hydrophobicity of whey protein concentrate and its relation to storage and heat stability of concentrated emulsions

Cited by 32 publications

References 49 publications

Enhanced stability of emulsions made with super‐critical carbon dioxide extruded whey protein concentrate

Enhanced stability of emulsions made with super‐critical carbon dioxide extruded whey protein concentrate

Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability

Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion

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