Heat-Induced Destabilization of Oil-in-Water Emulsions Formed from Hydrolyzed Whey Protein

S. R. Euston, Suzanne R. Finnigan, Robyn L. Hirst

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65 Citations (Scopus)


The emulsifying ability, heat stability, and coalescence stability of oil-in-water emulsions prepared with whey protein of varied degrees of hydrolysis (DH), and at varied protein contents, was studied. Whey protein hydrolysates (WPH) with a DH of 4% and 10% had poorer emulsifying ability than non-hydrolyzed whey protein concentrate (WPC), but were more heat stable. Increasing DH between 10 and 27% improved emulsifying ability and further improved the heat stability of the emulsion droplets. Increasing DH from 27 to 35% led to a big decrease in both emulsifying ability and heat stability. The quiescent coalescence stability of WPH emulsions was relatively good up to a DH of 27%. Above DH 27% emulsions become highly unstable. It appears that two mechanisms of instability are at work here. At low DH heat-induced denaturation and aggregation occur. In the DH range of 4-20% heat stability increases as protein globular structure is disrupted. At a DH greater than 27% we see a change from a hydrolysis-induced increase in heat-stability to coalescence instability, with a resultant large increase in emulsion breakdown during heating.

Original languageEnglish
Pages (from-to)5576-5583
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Issue number11
Publication statusPublished - 1 Nov 2001


  • Coalescence
  • Emulsion
  • Heat stability
  • Hydrolysates


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