Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent

Qiwei Du; Jinjing Tang; Mingjiang Xu; Fei Lyu; Jianyou Zhang; Yue Qiu; Jianhua Liu; Yuting Ding

doi:10.1016/j.foodchem.2020.128094

Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent

Food Chem. 2021 Mar 1:339:128094. doi: 10.1016/j.foodchem.2020.128094. Epub 2020 Sep 16.

Authors

Qiwei Du¹, Jinjing Tang¹, Mingjiang Xu², Fei Lyu¹, Jianyou Zhang¹, Yue Qiu¹, Jianhua Liu³, Yuting Ding⁴

Affiliations

¹ College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
² Qiandao Lake Development Group Co., Ltd, Hangzhou 311701, PR China.
³ College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: [email protected].
⁴ College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: [email protected].

PMID: 33152882
DOI: 10.1016/j.foodchem.2020.128094

Abstract

The aim of this work is to evaluate the effect of dextrose equivalent (DE) of maltodextrins (MD) on the stability of whey protein and maltodextrin stabilized oil-in-water (o/w) emulsions. Emulsions with DE 15 maltodextrin (MD 15) exhibited better stability under light acidic (pH 6), neutral and alkaline (pH 8-9) conditions, as well as during temperature ramps (20-60 °C). After 15-days of storage, MD 15 emulsion showed increase in polydispersity and decrease in the average droplet size. The apparent viscosity of the emulsions decreased with increasing DE. The shear stresses of all emulsions fitted well with the power law model (R² > 0.9), while MD 15 showed the most stable k and n indexes. The brightness and whiteness of emulsion decreased with increases in DE. In conclusion, emulsions with MD 15 exhibited better stability, which suggests their good potential for use in the preparation of energy drinks.

Keywords: Corn oil; Dextrose equivalent; Emulsion stability; Maltodextrin; Whey protein.

MeSH terms

Emulsions / chemistry*
Polysaccharides / chemistry*
Temperature
Viscosity
Whey Proteins / chemistry*

Substances

Emulsions
Polysaccharides
Whey Proteins
maltodextrin