Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid

The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) were investigated. In this research, citric acid-mediated cross-linking could not only increase the surface hydro...

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Autores principales: Li, Tong, Wang, Chunyan, Li, Tianqi, Ma, Ling, Sun, Dongxue, Hou, Juncai, Jiang, Zhanmei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225224/
https://www.ncbi.nlm.nih.gov/pubmed/30231489
http://dx.doi.org/10.3390/molecules23092383
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author Li, Tong
Wang, Chunyan
Li, Tianqi
Ma, Ling
Sun, Dongxue
Hou, Juncai
Jiang, Zhanmei
author_facet Li, Tong
Wang, Chunyan
Li, Tianqi
Ma, Ling
Sun, Dongxue
Hou, Juncai
Jiang, Zhanmei
author_sort Li, Tong
collection PubMed
description The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) were investigated. In this research, citric acid-mediated cross-linking could not only increase the surface hydrophobicity of whey proteins at pH 7.0 and 8.0, but it also improved its emulsifying and foaming properties. The emulsifying activity and foaming ability of WPI reached a maximum under the condition of 1% citric acid and pH 7.0. However, the solubility of WPI-CA gradually decreased with pH and the content of citric acid increased. Therefore, the cross-linking mediated by citric acid under non-acidic aqueous conditions, markedly altered the surface hydrophobicity and enhanced emulsifying and foaming properties of WPI.
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spelling pubmed-62252242018-11-13 Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid Li, Tong Wang, Chunyan Li, Tianqi Ma, Ling Sun, Dongxue Hou, Juncai Jiang, Zhanmei Molecules Article The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) were investigated. In this research, citric acid-mediated cross-linking could not only increase the surface hydrophobicity of whey proteins at pH 7.0 and 8.0, but it also improved its emulsifying and foaming properties. The emulsifying activity and foaming ability of WPI reached a maximum under the condition of 1% citric acid and pH 7.0. However, the solubility of WPI-CA gradually decreased with pH and the content of citric acid increased. Therefore, the cross-linking mediated by citric acid under non-acidic aqueous conditions, markedly altered the surface hydrophobicity and enhanced emulsifying and foaming properties of WPI. MDPI 2018-09-18 /pmc/articles/PMC6225224/ /pubmed/30231489 http://dx.doi.org/10.3390/molecules23092383 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Li, Tong
Wang, Chunyan
Li, Tianqi
Ma, Ling
Sun, Dongxue
Hou, Juncai
Jiang, Zhanmei
Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid
title Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid
title_full Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid
title_fullStr Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid
title_full_unstemmed Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid
title_short Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid
title_sort surface hydrophobicity and functional properties of citric acid cross-linked whey protein isolate: the impact of ph and concentration of citric acid
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225224/
https://www.ncbi.nlm.nih.gov/pubmed/30231489
http://dx.doi.org/10.3390/molecules23092383
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