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Spray-dried whey protein/lactose/soybean oil emulsions. 1. Surface composition and particle structure
YKI – Ytkemiska institutet.
1996 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 10, 421-429 p.Article in journal (Refereed)
Abstract [en]

Emulsions made of whey protein, lactose and soy bean oil were spray-dried and the chemical surface composition of the dried powders estimated by electron spectroscopy for chemical analysis (ESCA). In particular, the ability of whey protein to encapsulate fat is enlightened. Additionally, the structure of the spray-dried powder particles was studied by scanning electron microscopy. The powders were examined after storage in both dry and humid atmosphere (relative humidity 75 %, 4 days). It was found that the ability of whey protein to encapsulate soy-bean oil is rather low as compared to sodium caseinate with a large part of the powder surface covered by fat after spray-drying. After storage in humid atmosphere there is a release of encapsulated oil onto the powder surface in most cases, and a fat coverage increase. The release of fat onto the powder surfaces causes the particle structure to change dramatically for powders containing a critical amount of lactose. Such powders agglomerate and lose structure completely. In comparison, powders containing no lactose under humid conditions also causes a release of fat onto the powder, however in this case particle structure remains intact. Powders containing only a small amount of lactose, up to about 25 % of emulsion dry weight, do not exhibit a release of fat onto the powder surfaces after storage under humid conditions and the structure of these powder particles do not change. Presence of lactose in whey protein stabilized emulsions, however, do not increase fat encapsulation by whey protein, as reported earlier for sodium caseinate stabilized emulsions that were spray-dried. During spray-drying of whey protein/lactose solutions there is a strong overrepresentation of surface-active whey protein on the powder surface. Whey protein coverage increases even further when the powders are stored under humid conditions, also making them lose structure.

Place, publisher, year, edition, pages
1996. Vol. 10, 421-429 p.
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-26549OAI: oai:DiVA.org:ri-26549DiVA: diva2:1053552
Note
A1001Available from: 2016-12-08 Created: 2016-12-08Bibliographically approved

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