The influence of synergistic interaction between raw milk protein and sodium caseinate on the interfacial stability of raw milk-based whipped emulsion

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-07 DOI:10.1016/j.foodhyd.2025.111181

Yiqiu Deng , Wanjun Han , Xiuhang Chai, Yuanfa Liu

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Abstract

This research investigates the impact of the synergy between raw milk protein (RW) and sodium caseinate (SC) on the stability and quality of whipped cream made from raw milk with 20% fat, a key determinant of product performance and consumer satisfaction. At an RW to SC ratio below 4:1 in the aqueous phase, spectral shifts around 3000 cm⁻¹ signaled stronger hydrogen bonding; the mixed proteins with α-helices content decreased by approximately 11.3%, while β-sheet content increased by 10%. This interaction diminished the adsorption of the RW-SC protein at the emulsion interface, increasing interfacial tension and reducing the elasticity of the water-oil interface, promoting greater partial coalescence among droplets. These mixed proteins distributed in the aqueous phase further adsorb onto the partially coalesced droplets, promoting the formation of a stable aerated network structure. This research offers important guidance for precisely managing and adjusting the stability of whipped cream made from raw milk.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.