Microstructure of Whey Protein Isolate Gels Containing Emulsified Butterfat Droplets
RUTH A. YOST, J.E. Kinsella
Journal of Food Science
Abstract
ABSTRACT The effects of concentration and droplet size of anhydrous butterfat globules on the microstructure of heat‐induced whey protein isolate gels (pH 4.60) were studied by scanning and transmission electron microscopy (TEM). All fat globules were emulsified with whey protein isolate and incorporated into the system prior to gelation. Protein aggregates became more closely packed as whey protein concentration was increased from 8 to 15% by weight in gels without added fat. There was no notable change in overall gel microstructure upon addition of fat globules, up to 25% by weight, when viewed by scanning electron microscopy. However, it appeared fat globules were intimately associated with the gel protein matrix. A twofold difference in fat globule size was obvious by TEM. Clusters of droplets became more predominant as butterfat content increased.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
fat globules form clusters as butterfat content increases
“Clusters of droplets became more predominant as butterfat content increased.”
fat globules are intimately associated with gel protein matrix
“However, it appeared fat globules were intimately associated with the gel protein matrix.”
whey protein isolate gels show no notable change in microstructure upon addition of fat globules
“There was no notable change in overall gel microstructure upon addition of fat globules, up to 25% by weight, when viewed by scanning electron microscopy.”