[en] Main goal of this research was to examine the emulsifying properties of acid and sweet wheys extracted from bovine and camel fresh milks after heating at 70 and 90 °C for 30 min at laboratory scale. Specifically, emulsifying properties (emulsification stability (ESI) and activity (EAI) indexes) and the physico-chemical characteristics (surface hydrophobicity, ζ-potential, interfacial tension and denaturation rate) of wheys were assessed. Maximum EAI and ESI were found for sweet wheys (EAI~ 2 m2/g; ESI~ 65%), with higher EAI values for the camel whey. This behavior was explained by the strongest electrostatic-repulsive forces between oil droplets under conditions away from the isoelectric-point of proteins in agreement with the ζ-potential measurements. Findings indicate that heating affected the physico-chemical properties of camel and bovine whey proteins in acidic conditions by increasing surface hydrophobicity and the ability to reduce the interfacial tension. These results confirmed the protein-protein aggregation of heated acid wheys as proved by electrophoreses.
Disciplines :
Food science
Author, co-author :
Lajnaf, Roua ; Alimentary Analysis Unit, National Engineering School of Sfax, Sfax, Tunisia ; Montpellier University, UMR IATE, France
Trigui, Ines; Alimentary Analysis Unit, National Engineering School of Sfax, Sfax, Tunisia
Samet-Bali, Olfa; Alimentary Analysis Unit, National Engineering School of Sfax, Sfax, Tunisia
Attia, Hamadi; Alimentary Analysis Unit, National Engineering School of Sfax, Sfax, Tunisia
Ayadi, Mohamed ; Alimentary Analysis Unit, National Engineering School of Sfax, Sfax, Tunisia
Language :
English
Title :
Comparative study on emulsifying and physico-chemical properties of bovine and camel acid and sweet wheys
This work was funded by the Ministry of Scientific Research and Technology of Tunisia. We are greatly indebted to Professor A. Ben Ali for editing the manuscript.This work was funded by the Ministry of Scientific Research and Technology of Tunisia . We are greatly indebted to Professor A. Ben Ali for editing the manuscript.
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