CaCl2 supplementation of hydrophobised whey proteins: Assessment of protein particles and consequent emulsions

Jun Wang (1) , Guilherme de Figueiredo Furtado (2) , Nathalie Monthean (1) , Didier Dupont (1) , Frédérique F. Pédrono (1) , Ashkan Madadlou (3)

1 STLO - Science et Technologie du Lait et de l'Oeuf
2 UNICAMP - Universidade Estadual de Campinas = University of Campinas
3 WUR - Wageningen University and Research [Wageningen]

Hydrophobised whey protein particles were prepared through successive acetylation and heat treatment practices, and the particle characteristics were modulated by CaCl 2 supplementation. Then, the usefulness of the hydrophobised protein particles for emulsification of a docosahexaenoic acid-rich oil was compared with that of heat-denatured whey protein. Addition of CaCl 2 into hydrophobised whey protein resulted in smaller protein particles and lower z-potential and interfacial tension values. It also decreased the creaming stability of the consequent emulsions. It was argued that besides Ca 2þ-protein charge interactions, Cl e anions bind to the hydrophobised particles, and the Pickering stabilisation of oil does not rely on interfacial tension reduction. Compared with heat-denatured whey protein, hydrophobised whey protein afforded a lower protection to oil against oxidation; the peroxide value of the oil emulsified using hydrophobised protein was higher during storage.

Mots clés: protéine de lait; supplémentation; chlorure de calcium; hydrophobisation; émulsion; lactoserum; oxydation; conservation

Domaines: Ingénierie des aliments

Jun Wang, Guilherme de Figueiredo Furtado, Nathalie Monthean, Didier Dupont, Frédérique F. Pédrono, et al.. CaCl2 supplementation of hydrophobised whey proteins: Assessment of protein particles and consequent emulsions. International Dairy Journal, 2020, 110, pp.104815. ⟨10.1016/j.idairyj.2020.104815⟩. ⟨hal-02914372⟩