title: The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsification.
abstract: Protein microparticles were formed through emulsification of 25% (w/w) whey protein isolate (WPI) solutions containing various concentrations of calcium (0.0-400.0mM) in an oil phase stabilized by polyglycerol polyricinoleate (PGPR). The emulsions were heated (at 80°C) and the microparticles subsequently re-dispersed in an aqueous phase. Light microscopy and scanning electron microscopy (SEM) images revealed that control particles and those prepared with 7.4mM calcium were spherical and smooth. Particles prepared with 15.0mM calcium gained an irregular, cauliflower-like structure, and at concentrations larger than 30.0mM, shells formed and the particles were no longer spherical. These results describe, for the first time, the potential of modulating the properties of dense whey protein particles by using calcium, and may be used as structuring agents for the design of functional food matrices with increased protein and calcium content.
authors: Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands; Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
authors: Nieke
authors: N
authors: Westerik
authors: Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.
authors: Elke
authors: E
authors: Scholten
authors: Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
authors: Milena
authors: M
authors: Corredig
mesh_terms: D002118:Calcium / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D005511:Food Handling / Q000379:methods; D008894:Milk Proteins / Q000737:chemistry*; D014867:Water / Q000737:chemistry; D000067816:Whey Proteins
chemical_list: D004655:Emulsions; D008894:Milk Proteins; D000067816:Whey Proteins; D014867:Water; D002118:Calcium
keywords: Calcium induced gelation; Calcium release; Emulsification; Particle swelling; Whey protein particles