Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential

Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic... Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2017.12.003
Publisher site
See Article on Publisher Site

Abstract

Surface properties play a key role in determining how colloidal particles interact. In the case of emulsion droplets stabilized with whey protein isolate (WPI) the repulsive interactions are thought to be mostly electrostatic and governed by the environment-modulated zeta potential of the droplet surfaces. By coupling a Gouy-Chapman model of the electrical double layer with the chemical equilibria of both the ionizable moieties on the protein and of the binding of calcium by charged groups, the zeta potential of emulsion droplets as a function of pH, ionic strength and calcium concentration is predicted. Experimental data is shown to fit well to this model. In addition the zeta potential alone is shown to be a good predictor of the macroscopic behavior of the emulsion, as characterized by measurements of the low-stress viscosity.

Journal

Food HydrocolloidsElsevier

Published: Jun 1, 2018

References

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