Charge modifications to improve the emulsifying properties of whey protein isolate

Hairan Ma, Pirkko Forssell, Riitta Partanen, Johanna Buchert, Harry Boer (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

12 Citations (Scopus)

Abstract

Whey protein isolate was modified by ethylene diamine in order to shift its isoelectric point to an alkaline pH. The extent of the modification was studied using SDS–PAGE and MALDI-TOF mass spectrometry. The modified whey proteins were used as an emulsifier to stabilize oil-in-water emulsions at acidic and neutral pH ranges, and their emulsifying properties were compared with that of the unmodified whey proteins and with the previously studied ethylene diamine modified sodium caseinate. The emulsifying activity of the modified whey proteins was similar to that of the unmodified ones, but the stability of an emulsion at pH 5 was significantly improved after the modification. Charge and coverage of droplet surface and the displacement of the interfacial proteins by surfactant Tween 20 were further studied as a function of pH. As compared with the unmodified whey proteins, the modified ones were proven to cover the interface more efficiently with extensive surface charge at pH 5, although the interfacial layer was less resistant to the surfactant displacement.
Original languageEnglish
Pages (from-to)13246-13253
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number24
DOIs
Publication statusPublished - 2011
MoE publication typeA1 Journal article-refereed

Fingerprint

emulsifying properties
whey protein isolate
whey protein
diamines
Diamines
Proteins
Emulsions
Surface-Active Agents
surfactants
emulsions
ethylene
sodium caseinate
Polysorbates
matrix-assisted laser desorption-ionization mass spectrometry
Matrix-Assisted Laser Desorption-Ionization Mass Spectrometry
emulsifiers
Isoelectric Point
emulsifying
isoelectric point
Caseins

Keywords

  • emulsifying acitivity
  • emulsion stability
  • ethylene diamine modification
  • whey protein isolate

Cite this

Ma, Hairan ; Forssell, Pirkko ; Partanen, Riitta ; Buchert, Johanna ; Boer, Harry. / Charge modifications to improve the emulsifying properties of whey protein isolate. In: Journal of Agricultural and Food Chemistry. 2011 ; Vol. 59, No. 24. pp. 13246-13253.
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abstract = "Whey protein isolate was modified by ethylene diamine in order to shift its isoelectric point to an alkaline pH. The extent of the modification was studied using SDS–PAGE and MALDI-TOF mass spectrometry. The modified whey proteins were used as an emulsifier to stabilize oil-in-water emulsions at acidic and neutral pH ranges, and their emulsifying properties were compared with that of the unmodified whey proteins and with the previously studied ethylene diamine modified sodium caseinate. The emulsifying activity of the modified whey proteins was similar to that of the unmodified ones, but the stability of an emulsion at pH 5 was significantly improved after the modification. Charge and coverage of droplet surface and the displacement of the interfacial proteins by surfactant Tween 20 were further studied as a function of pH. As compared with the unmodified whey proteins, the modified ones were proven to cover the interface more efficiently with extensive surface charge at pH 5, although the interfacial layer was less resistant to the surfactant displacement.",
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Charge modifications to improve the emulsifying properties of whey protein isolate. / Ma, Hairan; Forssell, Pirkko; Partanen, Riitta; Buchert, Johanna; Boer, Harry (Corresponding Author).

In: Journal of Agricultural and Food Chemistry, Vol. 59, No. 24, 2011, p. 13246-13253.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Charge modifications to improve the emulsifying properties of whey protein isolate

AU - Ma, Hairan

AU - Forssell, Pirkko

AU - Partanen, Riitta

AU - Buchert, Johanna

AU - Boer, Harry

PY - 2011

Y1 - 2011

N2 - Whey protein isolate was modified by ethylene diamine in order to shift its isoelectric point to an alkaline pH. The extent of the modification was studied using SDS–PAGE and MALDI-TOF mass spectrometry. The modified whey proteins were used as an emulsifier to stabilize oil-in-water emulsions at acidic and neutral pH ranges, and their emulsifying properties were compared with that of the unmodified whey proteins and with the previously studied ethylene diamine modified sodium caseinate. The emulsifying activity of the modified whey proteins was similar to that of the unmodified ones, but the stability of an emulsion at pH 5 was significantly improved after the modification. Charge and coverage of droplet surface and the displacement of the interfacial proteins by surfactant Tween 20 were further studied as a function of pH. As compared with the unmodified whey proteins, the modified ones were proven to cover the interface more efficiently with extensive surface charge at pH 5, although the interfacial layer was less resistant to the surfactant displacement.

AB - Whey protein isolate was modified by ethylene diamine in order to shift its isoelectric point to an alkaline pH. The extent of the modification was studied using SDS–PAGE and MALDI-TOF mass spectrometry. The modified whey proteins were used as an emulsifier to stabilize oil-in-water emulsions at acidic and neutral pH ranges, and their emulsifying properties were compared with that of the unmodified whey proteins and with the previously studied ethylene diamine modified sodium caseinate. The emulsifying activity of the modified whey proteins was similar to that of the unmodified ones, but the stability of an emulsion at pH 5 was significantly improved after the modification. Charge and coverage of droplet surface and the displacement of the interfacial proteins by surfactant Tween 20 were further studied as a function of pH. As compared with the unmodified whey proteins, the modified ones were proven to cover the interface more efficiently with extensive surface charge at pH 5, although the interfacial layer was less resistant to the surfactant displacement.

KW - emulsifying acitivity

KW - emulsion stability

KW - ethylene diamine modification

KW - whey protein isolate

U2 - 10.1021/jf203240e

DO - 10.1021/jf203240e

M3 - Article

VL - 59

SP - 13246

EP - 13253

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 24

ER -