Oil-in-water emulsion system stabilized by emulsion droplets coated with whey protein microgels

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dc.contributor.authorCheng, LRen_AU
dc.contributor.authorYe, AJen_AU
dc.contributor.authorHemar, Yen_AU
dc.contributor.authorSingle, Hen_AU
dc.contributor.authorGilbert, EPen_AU
dc.contributor.authorde Campo, Len_AU
dc.contributor.authorWhitten, AEen_AU
dc.date.accessioned2023-05-02T04:28:30Zen_AU
dc.date.available2023-05-02T04:28:30Zen_AU
dc.date.issued2020-11-11en_AU
dc.date.statistics2023-04-19en_AU
dc.descriptionLiliana de Campo is incorrectly listed as L. Campo in the citation.en_AU
dc.description.abstractStructurally designed emulsions are a developing group that is likely to find increasing utilization within the food industry because of their potential advantages over conventional emulsions. A novel droplet-stabilized (DS) emulsion system emulsified with casein micelles has been previously reported [1]. However, the mechanism of DS emulsion formation, physicochemical properties, and stability are not yet been fully explored. In the present study, heat-induced whey protein microgel (WPM) particles were used as an alternative emulsifying agent. The structure of WPM particles on the formation and physicochemical properties of the primary (PE) and the DS emulsions was investigated [2]. WPM particles were prepared by heating 4 wt% whey protein isolate solution in the presence (PB) or absence (NPB) of 10 mM phosphate buffer at pH 5.9, 85°C for 45 min, followed by washing, centrifugation, and micro-fluidization. The PE coated with WPM was homogenized using 3 passes at the pressure of 250/50 bar. DS emulsions were prepared by mixing (at 30000 rev/min for 2 min) 10 wt% oil with 10, 30, or 60 wt% PE. The structure of WPM particles and emulsions were analyzed by dynamic light scattering, confocal light scattering microscopy (CLSM), transmission electronic microscopy (TEM), and the combination of small and ultra-small angle neutron scattering (SANS and USANS). The results showed that the WPM particles produced in the absence of phosphate buffer (WPM-NPB) were smooth spherical particles, giving a surface fractal dimension of 2.0 and a hydrodynamic diameter of 270 nm. However, WPM particles made in the presence of phosphate buffer (WPM-PB) were rough spherical particles with a surface fractal dimension of 2.3 and a hydrodynamic diameter of 290 nm. Particle fragments present in the WPM-PB dispersion, resulted in their competitive adsorption onto the surface of the DS emulsions; reducing the adsorption of PE droplets. For the PE coated with WPM-NPB particles (PE-NPB), flocculation due to protein bridging and protein intramolecular interaction, lead to a network with a fractal dimension of 2.7. For the DS emulsions stabilized by PE-NPB, the interfacial layer thickness of DS emulsion droplets increased with the increase in the concentration of PE as observed by CLSM, whereas the size of DS emulsion droplets decreased. A fractal network consisting of adsorbed PE droplets on the interfacial layer of DS emulsion was observed by TEM and measured by USANS with a fractal dimension of 3.0, suggesting a very rough interface. These results suggest that both the structure of the interfacial layer and the size of the DS emulsion is dependent on the concentration of the PE used.en_AU
dc.identifier.citationCheng, L., Ye, A., Hemar, Y., Singh, H., Gilbert, E., Campo, L., & Whitten, A. (2020). Oil-in-water emulsion system stabilized by emulsion droplets coated with whey protein microgels. Paper presented to the ANBUG-AINSE Neutron Scattering Symposium, AANSS 2020, Virtual Meeting, 11th - 13th November 2020. (pp. 21). Retrieved from: https://events01.synchrotron.org.au/event/125/attachments/725/1149/AANSS_Abstract_Booklet_Complete_-_1_Page_Reduced.pdfen_AU
dc.identifier.conferenceenddate13 November 2020en_AU
dc.identifier.conferencenameANBUG-AINSE Neutron Scattering Symposium, AANSS 2020en_AU
dc.identifier.conferenceplaceVirtual Meetingen_AU
dc.identifier.conferencestartdate11 November 2020en_AU
dc.identifier.pagination21en_AU
dc.identifier.urihttps://events01.synchrotron.org.au/event/125/attachments/725/1149/AANSS_Abstract_Booklet_Complete_-_1_Page_Reduced.pdfen_AU
dc.identifier.urihttps://apo.ansto.gov.au/dspace/handle/10238/14950en_AU
dc.language.isoenen_AU
dc.publisherAustralian Institute of Nuclear Science and Engineering (AINSE)en_AU
dc.subjectDropletsen_AU
dc.subjectEmulsionsen_AU
dc.subjectCaseinen_AU
dc.subjectPhosphatesen_AU
dc.subjectProteinsen_AU
dc.subjectConcentration ratioen_AU
dc.titleOil-in-water emulsion system stabilized by emulsion droplets coated with whey protein microgelsen_AU
dc.typeConference Abstracten_AU
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