Effects of various whey protein hydrolysates on the emulsifying and surface properties of hydrolysed lecithin.
Oil-in-water emulsions (30 wt% sunflower oil) containing various concentrations of commercial whey protein hydrolysates (0-4 wt%) and hydrolysed lecithin (0.4-1.8 wt%) were prepared by means of a high pressure homogeniser. The degrees of hydrolysis used ranged from 10 to 27%. The individual and interactive effects of these factors on the particle size distribution, emulsion stability, consistency and interfacial tension were investigated using a three-level factorial design according to the principle of response surface methodology. The properties of the emulsions containing both hydrolysed lecithin and whey protein hydrolysate (WPH) were significantly influenced by the degree of hydrolysis of WPH, the protein content and the second-order interaction between both. Addition of WPH, with a 10-20% degree of hydrolysis, improved the stability of lecithin-stabilised emulsions and slightly decreased the average droplet size, compared to those emulsions with only protein or hydrolysed lecithin. However, when extensively hydrolysed WPH (DH=27%) was mixed with hydrolysed lecithin, rapid coalescence and oiling-off of the emulsion droplets resulted, suggesting competition between the surface active components of this WPH and the hydrolysed lecithin. High amounts of such an extensively hydrolysed WPH, together with low lecithin concentrations, were found to be especially detrimental. The different behaviour of partially and extensively hydrolysed WPH in oil-in-water emulsions containing hydrolysed lecithin, was in good agreement with their interfacial activity, as measured by the drop volume method.
Scherze
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Friedrich-Schiller-University, Institute of Nutrition, Department of Food Technology, Dornburger Str. 29, D-07743, Jena, Germany
Muschiolik
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