Abstract
An oil-in-water emulsion stabilized with goat milk proteins was subjected to processing from lactic acid bacteria fermentation and the effects on emulsion microstructure and droplet characteristics were investigated. Optical microscopy and Turbiscan analyses were used to monitor the microstructure and droplet size during the fermentation. pH-driven effects led to milk protein conformational changes as indicated by the determination of total thiol groups and affected the protein interfacial composition. This phenomenon coincided (pH<5.5, T>37.9 °C) with the increase in average droplet size, which was attributed to flocculation phenomena due to reduced electrostatic repulsion. Casein solubility was enhanced during the initial stages of fermentation (1 hr - 3 hr) and was precipitated at pH<4.8. LC-MS/MS analysis confirmed that caseins (αs1-, αs2-, β- and κ-casein) were the dominant protein species at oil-water interface at the end of the fermentation process and contributed to the stability of the emulsion by reducing the droplet diameter (1.24 μm).
Original language | English |
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Pages (from-to) | 70-76 |
Number of pages | 7 |
Journal | LWT- Food Science and Technology |
Volume | 109 |
Early online date | 5 Apr 2019 |
DOIs | |
Publication status | Published - Jul 2019 |
Bibliographical note
This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).Keywords
- emulsion
- fermentation
- lactic-acid bacteria
- whey
- caseins
- Emulsion
- Caseins
- Lactic-acid bacteria
- Fermentation
- Whey