ENHANCING AIR-WATER INTERFACE STABILITY WITH HEAT-TREATED WHEY PROTEIN IOSLATE (WPI)/HIGH ACYL GELLAN GUM (HAGG) COMPLEX PARTICLES
In this study, whey protein isolate (WPI) and high gellan gum (HAGG) were selected as natural ingredients to produce food-grade biopolymer particles for stabilizing the air-water interface. To achieve this, different mixing ratios of WPI and HAGG were employed, and heat treatment was implemented at different pH levels under the same concentration based on investigations of the pH-driven phase behavior of the WPI/HAGG complex system. The resulting WPI/HAGG complex particles were then evaluated for their ability to stabilize air-water interfaces by measuring their foaming properties.
Foams generated using 0.1% (wt/wt) WPI/HAGG complex particles, heated at pH 5 with the mixing ratio 2:1 has demonstrated enhanced stability over a period of 30 hours compared to the WPI alone. The unique properties of these complex particles, including their smaller size (around 500nm), greater negative charge (more negative than -30 mV), and compact spherical core-shell structure, along with the higher viscosity in the continuous phase as well as the presence of small protein particles and gellan chains at the interface, collectively contribute to their superior performance as foam stabilizers. This allows for the creation of aerated food products with desirable characteristics, including product handling, enhanced texture, and prolonged shelf life in food industry.
- Master of Science
- Food Science
- West Lafayette